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Mead’s Marvelous Peach Cake Recipe


And just when you thought it couldn't get any sweeter, we've got an amazing peach cake recipe to share with you. It’s the perfect way to celebrate your harvest and impress your summer guests!


A delicious peach flavor with a wonderful zing from the spices and whiskey. You can skip the whiskey but it won't taste as good. We wouldn't call this cake exactly healthy but it's definitely better for you than a traditional cake, which gets its flavor from butter and sugar instead of from fruit.


INGREDIENTS:

3/4 cup (150 grams) brown sugar

2 large eggs

1/2 cup (80 ml) vegetable oil (like canola or corn)

1 tablespoon whiskey - optional but really tasty

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup of flour (128 grams)

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups fresh ripe Mead Peaches, peeled and chopped*


DIRECTIONS:

Preheat your oven to 350 degrees. Grease an 8 inch square pan OR a standard nine inch cake pan OR standard nine inch pie plate. Butter or nonstick spray are both fine.


In a large bowel, whisk the brown sugar and eggs until foamy (about one minute.)


Add the whiskey, oil, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and emulsified.


Add the flour, baking powder, and baking soda (taking care to sprinkle the baking powder and baking soda to avoid clumping) and stir until combined. Don't over-stir but you don't want to see any white streaks of flour either.


Gently add the peaches and stir just until combined.  


(Note: Don't be tempted to add just a few more peaches. Two cups is the maximum amount you can use if you want it to cook through and not be soggy. Eat the extras instead!)


Pour the batter into the greased pan and smooth the top with a spoon or rubber spatula.  


Bake for 30-40 minutes until puffed and golden and a toothpick or fork inserted into the center comes out clean.  


(NOTE: When inserting, try to find a place where there is only batter because that's what you're testing for doneness - the peaches will always leave a little moisture on the toothpick.)


Let cool. Serve with whipped cream or vanilla ice cream!


*The cake can be made with frozen peaches - just peel and chop ripe Mead Peaches and store in two-cup quantities! HOWEVER be sure to let the frozen peaches THAW AND DRAIN before you put them in the cake. Throw out the extra liquid that comes out when the frozen peaches thaw, or your cake will be soggy.


**This recipe is adapted from SNACKING CAKES by Yossy Areft, a book we highly recommend if you like to make tasty and easy cakes for friends and family. You can see more of her recipes at her website.



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