As my final official “clean out the freezer” dish, I am using peaches from my mom’s trees. Most years, she gets a bumper crop. Living in Northern Arizona can be tricky with fruit trees, though. They can have killer frosts as late as May. So when Spring appears early and the trees bud out in March, they get worried. This wasn’t one of those years, however, and she had peaches coming out of her ears. She brought me a couple of buckets full which were promptly cleaned, sliced and frozen. Now it’s time to use them up!
This cake turns out really pretty. You place slices of peaches around the top of the cake batter. When the cake bakes, the peaches sink all the way to the bottom. When you turn the cake out of the pan, the peaches have formed a design that shows through. Right out of the oven, the cake is great with a scoop of ice cream or a dollop of whipped cream. Once it cooled, I added a simple powdered sugar glaze.
- ¼ cup butter
- ¾ cup brown sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- ¼ cup butter milk
- 2 cups sliced peaches (can be fresh, frozen or canned)
- ½ cup brown sugar
- 1 tsp cinnamon
- Cream butter and brown sugar.
- Beat in eggs.
- Combine dry ingredients and add them alternately with buttermilk.
- Pour into a greased spring form pan.
- Arrange peaches on top of batter, gently pressing them into batter.
- Combine brown sugar and cinnamon and sprinkle on top.
- Bake 350 degrees 40-50 minutes or until toothpick comes out clean.
- Cool 10 minutes before removing sides of pan.
- Serve warm with whipped cream.