I was trying to decide what to do with a couple of peaches before I hit the road for a convention. I knew they weren't going to make until I got home. The boys of the house had big plans of ordering a pizza while I was gone, a rare treat that would likely not include a side of peaches. Then it came to me. My Great-Great-Grandma Langhorst's Apple Cake, but with peaches. You guys, it was good!
This cake is meant to be a coffee cake. Perfect for breakfast or tea time. We actually had it for dessert. Sort of a last hoorah before I hit the road. The peach version of this cake really tasted like a bite of sweet summer. I love this recipe too, because the hardest part is cutting the fruit. I don't even worry about peeling the peaches. I just dice them and go for it! The batter comes together with a bowl and spoon, no fancy equipment required. I baked it off in my 9" cast iron skillet because I love the look and feel of baking a rustic cake like this in a skillet. You can certainly bake it in a cake pan if you'd rather.
I couldn't wait to cut into the cake. It just smelled so good. So I cut in while the sugar was still hot and the topping was still gooey. Oh my goodness. It set up more as it sat a bit and it was really good then too. So if things are coming up peachy in your neck of the woods, you need to check out this cake!
Peach Breakfast Cake
makes 1 9" cake, serves 8
1/4 cup butter, softened
1/2 cup sugar
3/4 cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chopped peaches
3/4 cup sugar
4 T flour
2 T butter
- Preheat oven to 350 F and grease a 9" pan. (I used my 9" cast iron skillet, but a cake pan would work as well.)
- Mix together butter and sugar.
- Add egg and mix until smooth.
- Pour in milk and vanilla and combine.
- Mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.
- Spread into greased pan.
- Top with peaches and press lightly into batter.
- Mix tapping ingredients in a small bowl until coarse and crumbly.
- Spread over top of peaches.
- Bake at 350 F for 40-45 minutes. The sugar should form a crust and the cake should be cooked through. Cool slightly before cutting and serving. Can be served warm or at room temperature.