It is Surprisingly Peach Season still and what about those nectarines? I’ve found them still in the stores and at the Farmers Markets.
Did you know?
The peach (Prunus persica) is a deciduoustreenative to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned varieties), nectarines. read more about their history. I love both fruits and of course they both make great pies.
I did a little experiment yesterday, I made a Buttermilk Peach cake, of course I modified the recipe a bit..
Here we go:
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon of baking powder
1 cup of sugar
1 teaspoon of cinnamon
1 cup of softened butter
1 cup of buttermilk a little richer
1 teaspoon of vanilla
1 cup of nuts (optional)
2 fresh peaches sliced, 1/4 cup brown sugar, 1/4 cup wine,
Sift the dry ingredients together, then add butter, buttermilk, vanilla, eggs together mix with a beater for about 4 minutes. Stop scrape the bowl and beat for another 2 minutes.
Grease your bundt pan well.
Mix together sliced peaches (fruit), with 1/4 cup brown sugar, and I added 1/4 cup of white wine to act as a glaze. Pour this into the pan first and then add the batter on top.
Bake at 350 degrees for 60 minutes. Cool in pan, I inverted it on a plate so it would be upside down. Serve with whipped cream or vanilla ice cream (not chocolate).
I’ve got so many recipes that have been past down to me that I’m going to eventually put them into a book.