RECIPE: Rustic Granola Peach Cake
If you have visited a recent farmers' market, you probably noticed baskets and baskets of peaches. It is peach season (and corn season, and tomato season...pretty much it's all about summer ripe harvests right now). If you have the extra coin to buy a fresh tree ripened peach, please try it! You will never taste anything like it in the store. We buy peaches locally to make summer pies and cakes, as well as eat as a snack. They go fast-like summer. So you have to enjoy it now and keep the memory of that flavor with you through all the cold winter months that sadly, are on their way.
This cake I whipped up with some over-ripe peaches. If some of your fruit gets too ripe to eat and too mushy, don't toss it. It's not fun to eat fresh but it's perfect fruit to cut up-discarding any rotten flesh-to throw in a pie or cake. You can use any kind of granola that marries well with peaches. Mimicking an upside down cake, this is super easy and has a moist texture. It's not too sweet, making it perfect for a summer brunch dessert. Get out there and support your local farms!
And for heaven's sake, try a real peach!
You will thank me.
Rustic Granola Peach Cake
adapted from "my baking addiction"
1/2-3/4 cup of vanilla nut granola
8 tablespoons of butter, softened at room temperature
1 cup of sugar
2 eggs at room temperature
1 cup of light sour cream at room temperature
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 1/2 cups of fresh peaches, peeled, pitted and diced
1 tablespoon of sugar
1 tablespoon of St. Germain or other honey citrus liquor
a dash of salt
Preheat oven to 300°.
Line a 10-inch cake pan or springform pan with parchment paper and spray with nonstick cooking spray. Sprinkle granola evenly along the bottom of the pan and set aside.
Toss peaches with the sugar, the St. Germain, and the salt. Macerate the peaches for 30 minutes.
In a bowl add the flour, baking powder, baking soda, the salt and the cinnamon. Mix with a fork and set aside. Using a stand mixer cream the butter with the sugar until light and fluffy then add the eggs one at a time, mixing well after each addition. Next, add sour cream and the vanilla and whip well. Turn the mixer on low and add the dry ingredients until just combined.
Fold peaches in by hand until evenly incorporated and then pour gently over the granola in the waiting pan, spreading it evenly. Bake on the middle rack for about 40 to 45 minutes or until toothpick at the center comes out clean. Let sit in the pan for about 10 minutes and then invert it right side up onto a cooling rack to let cool completely. Served with some crème fraîche or some Cool Whip. Makes a great brunch treat!
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