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Honey Butter Peach Cake

Fresh local peaches are added to a buttery cake for a taste of summer.

June 16, 2017

Weekly CSA Recipe

Summer fruit makes life worth living. Sure, I love my citrus (seriously, I love my citrus), but local peaches and melons are something that I eagerly await each year. To be perfectly honest, summer fruit helps me get through the long, hot, sometimes unbearable days of the Baja Arizona summer. I may not be able to go outside until almost midnight (kidding, kind of), but I can hydrate with the sweet juice of a watermelon and giggle as the nectar of a fresh local peach runs down my chin. Summer is undoubtedly when my shirts and blouses accumulate the most food stains, but those juicy fruits are worth it. As the temperatures rose this week and I saw articles on Tucson.com that warned of “DEADLY SERIOUS HEAT ON THE HORIZON”, the only solace I could find was in a few ripe yellow peaches from my Tucson CSA share, the firsts of the season. Oh, and this Honey Butter Peach Cake.

I’m going to make a bold statement: Fruit desserts are the best desserts. There, I said it. Brownies are great, custards are divine. But you can justify eating a slice of peach pie for breakfast (hello, fruit) and that’s everything. This Honey Butter Peach Cake is everything.

So, what is a Honey Butter Peach Cake? Basically it’s a honey-sweetened pound cake topped with fresh peaches (and, in this case, blueberries) that’s perfect for topping with some freshly made whipped cream, a dusting of powdered sugar, or a big scoop of vanilla ice cream (it is hot, after all). Oh, and Honey Butter Peach Cake goes GREAT with coffee.

So, the next time you’re feeling down about the heat, grab some local peaches, hunker down in the kitchen, and make this lovely cake that you will undoubtedly eat for breakfast (with coffee), lunch (with whipped cream), and dessert (with ice cream).

Honey Butter Peach Cake
Print Recipe
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Honey Butter Peach Cake
Print Recipe
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oven to 350 degrees F. Grease a deep 9" pie pan or a springform pan with butter and set aside.
  2. Add flours, baking powder, and salt to a small bowl and whisk together.
  3. Beat butter and honey together in the bowl of a stand mixer until the ingredients reach a smooth and creamy consistency. Add the egg, milk, and vanilla and beat until the ingredients are combined. Add the flour mixture and beat just until a smooth batter forms.
  4. Pour the cake batter into the prepared baking dish. Evenly place the peach slices and blueberries over the top of the cake, pressing them down slightly into the batter.
  5. Bake the cake for 10 minutes and reduce the oven temperature to 325 degrees F. Continue baking for another 30-40 minutes, or until a take tester inserted into the middle of the cake comes out free of wet batter.
  6. Allow the cake to cool on a rack before serving.
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Honey Butter Peach Cake
Print Recipe
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Honey Butter Peach Cake
Print Recipe
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Servings Prep Time
8 Servings 20 Minutes
Cook Time
40-50 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oven to 350 degrees F. Grease a deep 9" pie pan or a springform pan with butter and set aside.
  2. Add flours, baking powder, and salt to a small bowl and whisk together.
  3. Beat butter and honey together in the bowl of a stand mixer until the ingredients reach a smooth and creamy consistency. Add the egg, milk, and vanilla and beat until the ingredients are combined. Add the flour mixture and beat just until a smooth batter forms.
  4. Pour the cake batter into the prepared baking dish. Evenly place the peach slices and blueberries over the top of the cake, pressing them down slightly into the batter.
  5. Bake the cake for 10 minutes and reduce the oven temperature to 325 degrees F. Continue baking for another 30-40 minutes, or until a take tester inserted into the middle of the cake comes out free of wet batter.
  6. Allow the cake to cool on a rack before serving.
Share this Recipe
Powered byWP Ultimate Recipe






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