PEACHES. Holy moly, do I ever love them. I feel like this year I’ve missed a lot of the summer seasonal fruit, both because I was out of town so much during the month of July when things like raspberries and blueberries were in their heyday, but also because this year was actually not very fruitful for some of our more beloved summer fruits – mostly the stone fruits. Why? Well, we had a wet spring, and our already-waning pollinators can’t go out in the rain to pollinate those beautiful cherry and apricot blossoms. Not Far From the Tree has a great blog post explaining this, check it out here. What this all means is that now that I’m finally moved and settled, I’m also ready to start cooking, baking, and preserving like a madwoman, and peaches are right on time.
I bought myself a basket of Ontario peaches, and since our dear friend Emily was coming over the next day to see our new apartment in the morning, I wanted to make some kind of breakfast cake to be enjoyed with coffee or tea. In the recent tradition of my freestyle banana bread, I decided to essentially make the recipe up as I went along. The problem? Well, it seems that when I cook I can remember EITHER to take photos, OR to write down the recipe I’m making up as I go. I have yet to master the taking of pictures AND the recipe recording AND the cooking altogether. The result this time is that I have a great new recipe for you, with no photos of the work in progress. D’oh!
The good news? I couldn’t have been happier with how this little coffee cake thing turned out. It was just the right sweetness, a great texture, and the peaches weren’t overpowered by the other ingredients. Without further ado, here’s my recipe – finally, an original of mine!
1 cup whole wheat flour
1/2 cup all-purpose flour (I used bread flour because it’s what I had on hand)
1/4 cup or so of regular large flake oats (this was an afterthought so I just dumped some in)
3/4 tsp of both baking soda and baking powder
1/2 tsp salt
some freshly grated nutmeg, and a generous pinch of cinnamon
Stir together those dry ingredients!
3/4 stick of butter, softened (a stick is one quarter of a 1lb block of butter, or 6/8 of a cup)
1/4 cup of white sugar
1/4 cup plus another small glug of maple syrup
a splash of vanilla and a splash of dark rum
3/4 cup of plain yogurt
1 cup of chopped peaches
Cream together the butter, sugar and syrup, and then beat in the egg, vanilla, and rum. Stir in the yogurt and then add the wet ingredients to the dry ingredients. Stir until combined and then add in the peaches. Bake in a VERY well-greased or parchment-lined loaf pan for approximately 45 minutes at 350 degrees. You’ll have to keep an eye on it and just keep inserting a toothpick or fork to test for the cake’s doneness – for a long time it seemed like the top of mine was going to burn long before the cake was cooked, but it worked out fine. I also sprinkled the top with some turbinado sugar before baking for that crunchy sugar topping! A great finishing touch! Here’s what the cake looked like when it was done:
Now, since I did such a poor job of photo-documenting this tasty little creation, I’ll end with a smattering of photos of recent edible delights. Next time I’ll do better, I promise!
See you next time! I’ll keep you posted about my preserving exploits and the vegetarian creations I cook up on my brand new (drumroll!) BBQ!