The cool breeze this morning had visions of apple cider and pumpkin pie dancing through my head, but with it also the sadness that comes with the closing of another summer season. And while we may have a few more Indian Summer days, they will be fewer and further between as we transition into fall.
And so also comes the last of the peaches. For me that is the true end of summer, since it is the sweet and juicy tang of a peach I look forward to all summer and when they finally appear at the farmers market, I diligently purchase a peck every Saturday. Now the last of the summer fruit has a dwindling presence at the local stands as I keep looking for ways to enjoy and preserve this flavor of summer. So far I have canned, frozen, dried, muffined (yes I just turned muffin into a verb), french toasted, syurped and just straight up eaten the peaches, but I am starting to grow peach weary and decided it was okay to turn on the oven during the cooler evenings to bake a cake.
I remembered making a peach cake a few years ago that was delicious, however had no luck in finding the recipe, so of course I went right to Google...which lead me to the most wonderful peach cake I have ever made! This cake is so wonderful that there is nothing I would change about the recipe. I am providing the link and not posting it here because it is not my recipe, but I am including my pictures. This little cake is truly worth the time involved in each step, and while not difficult, does take a bit longer to make because of roasting the peaches prior to assembling the cake. I found I did not need to add the Panko bread crumbs to the roasted peaches. Follow every step, you will not be disappointed!
Perfect Peach Cake recipe from My Pantry Shelf
Fresh out of the oven, I went back for seconds...then thirds.
Then for breakfast again this morning because fruit in cake = breakfast cake!