August 1st marks the halfway point between summer and autumn. It’s the last month of summer and the hottest month of the year. If you’re a farmer or have your own garden, August is the peak time for picking Summer Squash, Zucchini, Cantaloupe, and Watermelon. Let’s not forget Corn, Eggplant, Tomatoes, Bell Peppers, and Cucumbers.
My favorite is Peaches. When we were growing up, my father planted three Freestone peach trees from pits. After a number of years, they did, indeed, produce the most delicious peaches. My brother Don, my sister Jean, and I were delegated the job of picking the peaches. Freshly picked peaches had a fuzz that always made me feel itchy. After picking so many peaches, I developed an aversion to picking up a peach – I’ve since gotten past it, as those in the stores don’t have any fuzz.
My mother canned some, made peach jam, and baked the most delicious peach cake. In the spirit of Al Huff’s Freestone peach trees, I’m sharing this simple peach cake recipe. Thanks, Pop! Advice: make two.
Old Fashioned Peach Cake
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¼ cup sour cream (room temp)
- 1 tablespoon vanilla extract
- 2 cups ripe peaches, peeled, pitted, and sliced (see note re peeling off the skins)
Topping – blend together
1/2 cup granulated sugar
¼ teaspoon cinnamon
NOTE:
I always use ripe peaches as they’re softer. To remove the skins easily, put the peaches in a pot of boiling water for about 30 seconds. This video is the perfect demonstration: https://www.youtube.com/shorts/CFl1RmIDQ-o?feature=share
Instructions
- Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla.
- Gradually add the flour mixture just until combined. Fold in 1 cup of peaches. Spread the batter into the prepared cake pan. Spread the remaining peaches atop the batter. Sprinkle the sugar and cinnamon blend over the entire cake. This will make the top slightly crispy and give it a golden color.
- Bake for 40 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.
- We serve it with vanilla ice cream, whipped cream, or Cool Whip. ENJOY!!!