The other night, my mother called and asked if she could come over…with dessert! Uh, duh! She had found a recipe in the newspaper for a fresh peach cake and, since her peach tree has produced a lot of fresh peaches she thought she would give it a whirl!
Our local newspaper, The Scranton Times Tribune, has a weekly feature where they select two recipes to showcase in Wednesday’s edition. About a year ago, I was lucky enough to be selected and have my recipe for Braciole featured! It was quite exciting — my 15 seconds of “fame”! So, I was excited to try a recipe from another local cook! The recipe below is from Marilyn Altomare.
Compliments of It’s a Keeper
1/2 cup sugar, divided
2 cups flour
1 tsp baking powder
3/4 cup margarine
2 Tbsp rum
3-4 peaches, sliced
3 Tbsp butter
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup apricot preserves
1 Tbsp hot water
In a bowl, mix flour, 1/4 cup of sugar, baking powder salt and margarine. Add egg and rum, mixing dough into a ball. Press dough into a 13×9 baking dish. Place sliced peaches on top of dough.
In a sauce pan, melt butter, then add remaining 1/4 cup of sugar, cinnamon and nutmeg. Stir mixture then pour over the peaches. Bake at 375 degrees for 30 minutes.
Mix apricot jam and hot water in a small bowl until a glaze forms. Brush over the top of the finished cake.
Is It a Keeper?
This cake was deee-licious! I think my favorite part was the cake/crust. It was so soft. Just perfect for fresh, juicy peaches! I don’t know about you, but nothing says summer like fresh peaches. Especially, home grown fresh peaches. Yummity, yum, yum, yum! I’m so glad my mother decided to bring this cake over! I can’t wait to make it myself!
Oh, and Marilyn says you can use apples or plums in place of the peaches! I think I just might give that a try. I like to have options. What’s your favorite summer fruit?
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