I managed to get the peaches this year before the bears did, and what a bumper crop for my little wild peach tree!! I harvested 21 peaches, nicely ripened. These are wild clingstone peaches, so the amount of actual peach is pretty small per piece. Still, they are organic, no chemicals used, and have a wonderful peach flavor.
The ones on the tree with nibbles from the birds or the squirrels were left there for them to finish off, or thrown into the cove. These peaches were lovely, only a few blemishes here and there, and no bugs at all.
So, I got to work, peeling and seeding them. I cut the flesh into pieces, so there would be nice chunks of peach in the coffee cake.
I pulled out my ingredients to mix up the batter, and realized with some irritation that I had grabbed self rising flour instead of all purpose flour on my last trip to the grocery store. Oh pooh, I already had the peaches peeled and ready to go! I had more peaches than my original recipe for Fresh Peach Coffee Cake called for too. So, I figured out what I needed to do to adjust the recipe. And in fact, using the self rising flour cut down on the number of ingredients and the amount of measuring to do. But it didn’t stop there! I was also out of oats for the topping, so I just left them out. Then, I didn’t have all the sour cream I needed, so I put what I did have in a measuring cup, and filled in the space with half and half. Sometimes you have to punt more than once, LOL!! Improvising is fun, isn’t it?
I mixed up the coffee cake batter, and added the peaches, folding those in by hand.
Dolloping the batter in the prepared tube pan, I topped it with half of the brown sugar and cinnamon topping, then repeated the layers.
It was baked for one hour, then it was set on the cooktop to cool for a bit.
It turned out just fine with the adjustments to the original recipe, nicely moist with a very fresh peach flavor. Actually, I think it might just be a bit more moist with the half and half addition. Isn’t this a gorgeous cake on my favorite art pottery platter?
So, don’t let the lack of ingredients get you down, where there is a will, there is a way!
DH approved. Hungry yet?
Fresh Peach Coffee Cake
3/4 cup packed brown sugar
3 tablespoons butter
1 tablespoon cinnamon
2 cups fresh peaches, chopped (about 16-18 medium clingstones, or 5-6 large freestones)
1 tbsp sugar
3 cups self rising flour
1-1/2 cups granulated white sugar
3/4 cup unsalted butter, softened
3 eggs
1 tsp vanilla
1/2 cup sour cream
1/4 cup half and half
Preheat oven to 350 degrees. In a small bowl, peel and coarsely chop fresh peaches, sprinkle with 1 tbsp sugar, set aside. In another small bowl, combine brown sugar, 3 tblsp butter and cinnamon and set aside. Grease and flour a tube (or Bundt) pan, set aside. Combine flour, baking powder, baking soda and salt in a bowl and set aside. Beat 3/4 cup butter with white sugar until well blended. Add eggs one at a time beating well after each addition. Stir the sour cream and half-and-half together and set aside. Stir 1/3 of the flour mixture into the wet ingredients in the bowl and mix well on low speed, followed by 1/2 of the sour cream/half and half mixture. Repeat. Add last of flour mixture and mix well. Fold in fresh peaches with any juice that has formed. Dollop 1/3 of the batter into prepared tube pan, spread evenly. Top with 1/3 of the brown sugar and cinnamon topping. Repeat two more times. Bake 50-55 minutes at 350 degrees until lightly browned. Cool 10 minutes, remove outer pan and allow to cool another 10 minutes. Remove to a wire rack. Serve warm or cool completely.
Do you like fresh peaches? What is your favorite recipe?
Sharing
From My Carolina Home 
That looks delicious!!
Good morning Carole….This recipe sounds too good not to try and I will pick up a small bag of self-rising flour when I go to the grocery store, since I buy large bags of APF at Costco. I do quite a bit of baking, since I am the go-to baker whenever we have a family birthday or other celebrations, which is quite often, given the 10 grandchildren and 9 great ones. Thanks for sharing the recipe with us, but I do have a question regarding the type of pan used, since I no longer have a tube pan. Could I use a springform
pan instead, or some other type of pan.
You got me at “the bears”…..I know you have wild turkeys, but “the bears” must really be an adventure! Mountain living! Glad you left some behind for your fine feathered friends. This looks delicious! As my daughters would mimic me saying “SO MOIST”….the joke around our house. I think you are right that the 1/2 and 1/2 added to the moisture. I love sour creme in cake recipes for the moistness it provides. Love that you didn’t let the ingredient problem slow you down. The sign of a good cook is one who knows how to substitute and still get great results.
Yum Carole, that looks so wonderful! I love, love, love peach jam in the middle of winter on a nice warm biscuit. You really have my mouth watering now. Will definitely have to try your recipe. Thanks so much!
As if Carole’s recipe wasn’t enough, the idea of peach jam in the middle of winter sure got the old salivary glands going! 😉
That looks delicious. My favorite recipe is a peach/boysenberry cobbler, but think I will give this one a try this week.
Now this looks very YUMMY!!! Something my hubby would really like too. Our peach tree is almost dead so no peaches for us this year but I may run up to the farmers market this week and see if anyone has some.
Oh, peaches! Doesn’t that look lovely. Mmm….
Your cake looks wonderful. Peaches are my favorite summertime fruit. DH likes peach cobbler but I must try your cake. Lucky you to have your own peach tree! Yes, the bears here would love peaches to go with their blackberries (LOL) which grow wild and rippen here in August.
We came to up to NC last weekend and stopped at a little produce stand. I only bought 6 peaches-just enough to eat quickly. I must go buy more and try this!
We had our first local peaches last week and boy, were they ever good. Neighbors across the street have alerted us that they will have a bumper crop any day now andwanted to know if we wanted some. It’s the first crop they’ve had in 4 years. So hopefully, I can bake a peach pie very soon.
I don’t bake very much any more because my husband can devour baked goods in one day and he doesn’t need the calories or the sugar.
Pat
I didn’t mention that it freezes well. I have frozen it in quarters with the previous recipe and it did fine. Half of this one is in the freezer for DH to enjoy later.
Freezing treats is a very good idea. I do that too. just wrap it well and yum.
This looks very good. I like all cake. coffee cake, sponge cake. bourbon cake, 😀
Hubbs and I and my daughter and her hubbs watch The British baking show. Lizzie’s hubby, Jerome, always quotes stuff from that show. “that shows a good rise, good sponge” “Well proved” and all the other things. Hilarious.
I am going to make brownies later today I have eggs to get rid of.
peaches are not my favorite but I do eat them – normally my go to fruit are apples and blueberries
Wow I can almost smell that cake from here!! You are very clever adapting the recipe Carole. My faviurite cakes are banana and ginger cake. Yum!!
I love an easy strawberry pie recipe that I have saved but peach coffee cake sounds delicious! Cheryl’s comment about peach jam in the winter got my salivary glands going too! Lol!
The peach cake looks TOTALLY yummy….wish I had been there to sample right when it came out! And yes…your platter is absolutely lovely.
So, I have good news, bad news….good news….2 repairmen coming tomorrow, one for long arm and one for oven….YAY!!! Bad news…I am not getting your posts in email…when I went directly to blog today, realized I didn’t get the racing one, nor the peach one :-(.
AOL strikes again. If you don’t want to use a general email like gmail, or a blog reader like Bloglovin or Feedly, the only thing left is to contact AOL and see if they can resolve the issue. They are likely labeling the messages from the blog as spam and not putting them in your box.
Carole
Looks great Carole! I can’t believe it won’t be long before fresh peaches and corn are no longer available 😦 Enjoy while you can!
Jenna
The cake looks delicious! Having to pick peaches before the bears do sounds very exotic to me! Where I live we have neither bears nor wild peaches. I do have to rescue apples from the squirrels although that doesn’t sound quite so dramatic!
Few days behind in reading as busy making peach jam ( also strawberry). Our peach tree had 3 this year (planted last year ) . Neighbor brought 10 pounds peaches over other day ( under $1.00 a lb.) So everyone has lots o jam this winter. Will try coffee cake with a few leftover peaches. Sounds like just the thing for early moning with a cup of tea. (Also put leftover strawberries in the rhubarb . ) always have a few extra pieces of fruit when doing jam.
Well I finally got this e-mail & love the idea of your cake. I, too am having e-mail problems – stuff is all over the place. Our new address seems to put your stuff in a box I never had before “Social”. Or “Promotion”. Maybe changing my address here will help. I hope so – had to scour all my new options before I saw the finale of your Neighborhood quilt as I was certain you’d posted. . . Grr!
Thank goodness fresh peaches are season, this cake looks and sounds very good.
I have to try this and I am going to the grocery store with the best fruit today. My mouth is watering.