Peaches and Cream Cake

It was a warm day and I thought of autumn. I was wearing shorts and I still thought of autumn. Why am I thinking such thoughts? I need to be strong and think about something else. The leaves aren't changing yet. The way to fight autumn (besides move) is to make a dish that is so summer. For me, peaches are always a taste of summer. A cake with peaches and whip cream is a delicious way to hold summer a little longer. Can you tell I'm not ready to say good-bye to summer?

Peaches and Cream Cake
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup vanilla yogurt
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large ripe peaches, peeled, pitted, and sliced 
1 cup heavy cream
1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F.
2. Grease two 8 inch circle baking pans. Set aside.
3. In a large bowl, cream the butter with 1 cup sugar until fluffy.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the yogurt and vanilla. Mix until incorporated. 
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 
7. Slowly add the flour mixture to the butter mixture. Mix until just combined.
8. In a small bowl, combine 1/2 cup sugar and the cinnamon.
9. Toss all the peach slices except 1/2 cup for garnish with the cinnamon sugar.
10. Gently fold the peaches into the batter.
11. Evenly divide the batter between the two baking pans.
12. Bake the cakes for 30 minutes and until a toothpick inserted comes out clean.
13. Allow the cakes to cool completely before frosting.
14. In a small bowl, whip the heavy cream with the powdered sugar with a mixer until soft peaks form. Whip for a few more seconds.
15. Layer half the whip cream on top of one of the cakes.
16. Place the second cake on top of the whip cream.
17. Top the cake with the remaining peach slices for garnish.
18. Serve immediately.

Recipe adapted from Ina Garten.

One year ago............................I made Whole Wheat Blueberry Muffins. Two years ago...............................I made Streusel Cake.

Did you already know.............
-There are over 200 varieties of peaches.
-Peaches and nectarines are from the same species.
-Nectarines have a recessive gene which gives them the lack of fuzz.

Peach Scones

I like peaches but I am very particular about them. I like them fresh off the tree. I will occasionally buy the ones in the stores since they look so good but a lot of times they are misleading. They are hard so I've tried a number of tricks to get them ripen. I've tried just being patient. I've tried putting them in the paper bag trick. They always seem bruised when they finally reach the ultimate ripeness. I will admit I have a young son in the house who thinks his profession is to juggle especially fruit. I haven't caught him yet with peaches but one never knows. He is stealthy too especially when he thinks he needs to sharpen his ninja skills. These peaches are freshly picked. My children thought they were great.

Peach Scones about 15 to 18 scones
3 cups all purpose flour
1/2 cup sugar plus more for topping
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
10 Tbsp unsalted butter, chilled and cut into cubes
1/2 cup milk
1 cup peaches, diced


Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a food processor, process the flour, sugar, baking powder, salt, and cinnamon for 30 seconds. 
4. Add the butter to the food processor. Pulse for about 20 times.
5. Add the peaches. Do not pulse.
6. Slowly, add the milk while pulsing the food processor. Continue to pulse until the dough begins to stick together about 20 pulses.
7. Place about 1/4 cup of dough onto the baking sheet. Leave about 3 inches space between each scone.
8. Sprinkle the top of the scones with a little sugar.
9. Bake the scones for about 14 minutes or until golden brown.
10. Serve warm or eat within a few days. 

Recipe by Jen of Sweet Morris.

One year ago...............................I made Shortbread Cookies.

You are going to share, right?

Did you already know.................
-Peaches originated from China.
-White flesh peaches are lower acidic than the peach flesh peaches.
-There are two main types of peaches. Clingstone peaches have the flesh stick to the stone. Freestone peaches have the stone separate easily from the flesh.