Saturday, September 6, 2008

Coffee Cake...This one's a PEACH

Aahh Peach Cake....

There is nothing like slicing into a juicy fresh peach...

This is actually the batter of my favorite muffin recipe. I have become so comfortable with it that I am experimenting with it as a coffee cake. It's a known fact in the culinary world that one can often interchange muffin recipes with cake ones, consider it a giant muffin, if you will.

Anyway, the recipe will follow at the end of this post. It's an easy one, part of the reason I use it. Okay....the only reason I use it.

I made this up. I put half the batter in a greased 9x13" pan.

Then I made a layer of fresh sliced peaches. But really, ANY fruit will do.

Blueberries, strawberries, raspberries, apples, pears, oh, the list goes on...

I think I'll do a combination of these, but since I have tons of peaches (I have bought 4 bushels so far) I had better use peaches today.

Fill the entire layer with peaches.

Okay, now here is where I goofed with my pictures. I was in such a hurry to get my cake done before we went on our picnic to hear the Readings Pops Orchestra play in the park, that I forgot to take pictures of the rest of the cake, which we, of course, consumed almost entirely for our dessert!

So, sorry, the remainder of this post is pictureless.

Simply finish layering the remaining batter on top of the peaches and Bake.

Now, I think that the next time I make this, I will add another layer of peaches on top as well. That would make it "over the top" good!

Here's my true and tried recipe:

3 cups flour ( I use organic whole wheat pastry or spelt)

4 tsp. baking powder

1 tsp. salt

1 cup sugar (but I use 3/4 cup agave nectar)

2 eggs

2/3 cup oil (I use grapeseed oil) sometimes I use half applesauce half oil

about 1 cup milk (explained in directions)

some cinnamon

1 tsp. vanilla


1. Mix dry ingredients in a bowl

2. In a 2 cup pyrex measuring cup, add oil, then eggs. Add milk to the 2 cup line.

(This is where I deviate and add 1/3 cup oil and at least 1/3 cup applesauce and then milk about to the 2 cup line. I also add my agave at the same time as I add the wet ingredients to the dry)

3. Add wet to dry, stir till just moistened.

4. Use batter however you want, but I suggest the cake or muffins, it's quite sticky any other way, really.

5. For muffins, it makes 24. Bake 12-17 minutes, till done, depends on your fruit etc...

6. For cakes, about 20 ish minutes. Check it often.

Here are some more pictures I took of all different fruit coffee cakes I've made recently...

A small (8x8) peach cake. Didn't last very long...

(I halved the recipe for this one)

Here's a slightly larger pan.

This was our Labor Day "flag looking" coffee cake.

Of course I had to mix up all the colors or we would be fighting over the fruit.

The baked version...

De-lish! Those are raspberries from our bushes (frozen) and NJ blueberries and local peaches.

It doesn't get much better than that.


The Topiary Lady has moved!

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