Food: Feeling peachy keen

In a last ditch effort to savor the remaining glimmers of summer (although I won’t lie, autumn is my favorite season) I thought it would be nice to make a fruit based cake. Typically, I don’t bake with fruit (I’m not really a pie kind of gal) but while strolling through the produce section I couldn’t help but stop and stare longingly at the peaches. Since they looked pretty great and I had a few hours to spare I decided to attempt to make a peach cake.

I was a little hesitant about how to approach baking a cake with fruit in it, after all I had witnessed plenty of amatuer bakers fail miserably when baking a cake with chopped fruit on The Great British Baking Show (in case you wanted a wholesome TV recommendation). After a little googling and kitchen dancing, I decided to just wing it.

And it worked! Not only was it a light, peachy cake, the peaches must have heard my prayers and stayed where I wanted them to. Wanna feel peachy keen? Give this cake a whirl.

Peaches and Cream Cake

2 ¾ cups flour

1 pound diced peaches (2-3 fresh or frozen peaches)

2 cups sugar

1 cup sour cream

1 cup butter

3 eggs

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon vanilla

Frosting

1 cup powdered sugar

2 tablespoons heavy cream

1 tablespoon pineapple juice

Preheat oven to 375 degrees while dicing the peaches. Set the peaches aside and pour 2 ½ cups of the flour into a bowl with the baking soda and salt. In a second bowl beat the sugar and butter until creamy. Add the eggs one at a time with the sourcream and the vanilla while beating the mixture. Pour the flour mixture into the second bowl and blend. Toss the remaining ¼ cup of flour with the peaches. Layer the batter and the peaches into a greased bundt pan, using one third of the batter and peaches at a time so the fruit will be evenly dispersed throughout the cake. Bake the cake for 60-80 minutes.

While the cake is in the oven, combine the powdered sugar, heavy cream and juice in a bowl and blend until smooth. Once the cake is out of the oven and has cooled for 15 minutes, drizzle the frosting over the cake in your desired pattern and serve.

About author
TinaMarie Craven is the Arts & Leisure editor. She previously worked as the editor of the Monroe Courier and the Lewisboro Ledger. She graduated from Ithaca College with a BA in Journalism and Politics in 2015.

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