Hey Friends!

Alright, I know that now is the season when pumpkin starts popping up in foods, mostly in desserts. Maybe that’s what you were expecting, but I am putting the pumpkin dessert on the back burner for this one. Instead, I’m going with peaches. We’ve been getting them in a lot lately at work and I’ve been eating one with lunch every day, so I suppose I was inspired by that. Peaches are wonderful and delicious all on their own, but I came across a great sounding recipe while browsing online; Warm Ginger Peach Cake. Yeah, I could go for some now too…especially with a scoop of vanilla bean ice cream on top.

Warm Ginger Peach Cake - (recipe from - http://www.countryhome.com/recipes/seasonalholiday/justpeachy_3.html)

5 ripe small Texas Hill Country peaches or 3 ripe medium peaches,
peeled, halved, and pitted
5 tsp. raw sugar (demerara or turbinado)
1/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground ginger
2 eggs
1/2 cup granulated sugar
1/2 cup butter, melted
1/3–1/2 cup sliced almonds, toasted

1. Butter a 9x1 1/2-inch round cake pan; set aside.

2. If using medium peaches, cut halves in half again. Sprinkle 1/2 teaspoon
of raw sugar on the flat side of each peach half, covering the surface;
arrange flat side down in the cake pan.

3. Stir the flour, baking powder, and ginger together; set aside.

4. In a medium bowl beat the eggs lightly, mix them with the granulated
sugar, then stir in the melted butter. Add the dry ingredients; stir until
smooth. Pour the batter over the peaches. Top with the toasted almonds.
Bake in a 350° oven for 45 minutes (top will be golden and center will
spring back when lightly touched). 

Deb's Notes:

The recipe is very straight forward and simple, so I really don’t have much to add. I’d quickly mention that you should toast the almonds ahead of time; it only takes a few minutes in the oven. I did it at the same temperature as the cake bakes in. Lastly, I baked mine for only 40 minutes, not 45. I think it depends on the oven, for some its less and for some its more. Just really keep your eye on it so that it doesn’t turn totally brown, just a light golden color. That’s about it!

The only other thing would be adding some ice cream when you serve. If you go to the link, they actually have a recipe for Peach Ice Cream, but unfortunately I didn’t have the time to make it. Alrighty, I hope you enjoy it. Until next time, beteavon!

-Deb

And for more cooking fun, don't miss the last class of Access' JGourmet fall cooking series! Monday, November 1, 7:00 pm at Forkable Feast in Oakley. Click here to learn more!