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Fresh Peach Cake Aug 20th 2014, 10:00, by Lori Lange
This recipe I’m sharing here today takes advantage of those fabulous, sweet fresh peaches you’re seeing in the store: Fresh Peach Cake
This turns out to be a tender, cinnamony cake topped with fresh peach wedges and drizzled with a simple cream cheese glaze. It’s the perfect dessert recipe for the end of summer!
I’ve been up to my eyeballs in peaches lately. Washington State Fruit Commission sent me a case of peaches to play with. A case!! We ate loads of them, made some peach jam, left a few in the refrigerator and made this peach cake. I’ve never really noted where the peaches I’ve bought at the store have originated from, but now I pay attention. Washington Stone Fruit (peaches, nectarines, apricots, plums and prunes) are sold all over the USA while the season lasts- through about mid-September. Washington orchards are prized for producing stone fruits with unbelievable sweetness and flavor due to the regions unique microclimates and ancient volcanic soils that make for ideal growing conditions. The early summer weather in Washington has meant that there is a slightly larger crop with some of the sweetest, juiciest fruits yet! It’s true… the peaches that they sent me are very sweet and juicy!
Turns out… peaches pack a nutritional punch!
Look for these gorgeous peaches from Washington State in your market, and make this cake! It’ such an easy recipe >> The batter is spread into the bottom of your pan, peach wedges are arranged on top, then it’s baked. A cream cheesy glaze is drizzled on top. That’s it!