Sunday, August 28, 2016

Fresh Peach Cake Recipe From Back In The Day Bakery Made With Love Cookbook

It sort of feels like I should call this cake the "end of summer fun cake". Tomorrow my grandchildren will start a brand new school, in a brand new town, in this brand new to us, state of Nevada.

I think my daughter and son-in-law have prepped them well for this new adventure, emotionally, and with the must have new clothes, backpacks, and shoes. I think, and hope, and pray that the new school will be a great place for them.

When you live with your grandchildren like I do, there isn't really the emotional separation from their lives like other grandparents have. And so I can get caught up in what is happening to them, and just like a parent, I want everything to always go smoothly for them, and life just isn't like that as we all know.

So all I can do is offer them love and support, and cake. Trust me, cake helps. I made this delicious cake for dessert for them last night and they loved it. Who doesn't love yummy cake with peaches and whipped cream, right?

This is actually another cake recipe from the Back In Day Bakery Made With Love Cookbook, by Cheryl and Griffith Day. I absolutely love their southern style way of life and baking. It's become one of my favorite cookbooks.

I found delicious peaches on sale at the grocery store and thought this cake would be a great end of summer dessert for us, and it was. So good!!

Recipe for Fresh Peach Cake


1 cup unbleached all-purpose flour
1 teaspoon baking powder
10 large peaches, peeled, pitted, and cut in half
1 tablespoon fresh lemon juice
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon


Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-inch square (or round, like I used) cake pan, then line the bottom with parchment paper and butter it as well. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Stir together the flour and baking powder. Set aside.

In a large bowl, toss the peaches with the lemon juice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand held mixer), cream the butter, 1/2 cup of the granulated sugar, and the brown sugar on medium-high until very light and fluffy, 3 to 5 minutes.

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until just incorporated.

Remove the bowl from the mixer and use the rubber spatula to incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and gently smooth the top with the spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Arrange the peaches on top of the batter, cut side down. Stir together the remaining 3 tablespoons granulated sugar and the cinnamon and sprinkle on top of peaches.

Bake for about 1 hour, or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan, peel off the parchment, and transfer to a wire rack to cool.

- Post by Patricia


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