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
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?