Peaches & Cream Cake
The peaches from our farmer’s market have dominated my summer thoughts for 3 years in a row. I discovered a local peach farm and bought 2 gallons a week until they were out of season. I dreamed of them all year and anticipated their July arrival for longer than I care to admit only to have them absent. When I inquired (calmly) about why the peaches weren’t ready they said they lost their crop to a late freeze and wouldn’t have any this year. I may have shed a tear. The following year, I tracked the arrival like a fanatic and was rewarded with the peach of my dreams. I’m currently swimming in these dreamy peaches and will never take for granted the way seasonal eating forces you to truly cherish short season crops like peaches. When I tire of eating them out of hand, I throw them in pies, cobblers, and cakes like this one. Of course, I’m ruined for grocery store peaches now that I’ve known a tree ripened local peach. Oh well, there are worse fates.
Ingredients:
3/4 cup brown sugar
2 eggs
3/4 cup greek yogurt
1/2 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt (omit if using salted butter)
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cold cream cheese
1 cup chopped peaches
1 tablespoon turbinado sugar
Directions:
Preheat your over to 350 degrees F and butter an 8x8 baking dish. In a large bowl, combine the brown sugar and butter. Add the vanilla, eggs, and yogurt and mix well. Sift in the flour, salt, baking powder, and baking soda and stir until combined. Fold in the chopped peaches. Pour the batter into the buttered pan and smooth the top. Pinch off tiny bits of the cream cheese and drop them on top of the batter, spreading them out fairly evenly. Sprinkle the top with turbinado sugar and bake for 30ish minutes. The edges should be golden and the middle still moist, but not jiggly. Let it cool for a bit and enjoy.
