By Case D. Fischer

I am sure you have noticed by now that our Peach Stands are open in Gillespie County and we are ushering in the peach season. I have so many fond memories of my summers growing up here in Fredericksburg, picking peaches and selling them at Das Peach Haus. I am happy that my kids have the same memories. It seems like summer really begins when peaches start ripening and our many loyal customers come into to town to take home some of our home-grown goodness. Now is the time to pick up fresh, tree-ripened peaches at your favorite stand and start incorporating them into your summer meals. I thought it would be fun to share a cake recipe with you this week. I know some of you love to bake, and I sure don’t want to leave you out. And if you aren’t a baker, no worries – the good news is that you can follow the recipe!

A friend shared this recipe with me, so I am sharing it with you – it’s a Cinnamon Peach Cake and it features our Old-Fashioned Peach Preserves. Peach Preserves aren’t just for toast in the morning, you can use them in lots of recipes – from cocktails to pulled pork.

Today, we’re using them to boost the peach flavor in the buttercream icing. But if you just bought a big box of fresh peaches and want to use them instead, you can make a simple peach puree as a substitute. In fact, you can use fresh peaches, frozen peaches, or canned peaches and still get a delicious result. Make this your next quarantine project and treat yourself, friends and family to a big slice of peach cake.

CINNAMON PEACH CAKE

Ingredients:

Peach Puree
● 1 ½ cup sliced peaches
● 2 quarts water

Peach Buttercream Icing
● 3 tbsp Fischer & Wieser Old Fashioned Peach Preserves (or substitute 2 tbsp peach puree)
● 1 tbsp heavy whipping cream
● ½ cup softened butter
● 3 ½ cups confectioners’ sugar
● 1 tsp vanilla

Cake
● 1 ¼ cup flour
● 1 ¼ tsp baking powder
● ½ tsp baking soda
● ½ tsp cinnamon
● ½ tsp salt
● ⅓ cup vegetable oil
● ¾ cup brown sugar
● ¼ cup white sugar
● 2 egg whites, 1 whole egg (room temp.)
● ⅓ cup sour cream (room temp.)
● 1 tsp vanilla
● ½ cup peach puree

Directions:

Peach Puree
1. In a medium pot, bring 2 quarts water to a boil. Place 1 ¼ cup of sliced peaches into
the water and allow to boil for 7-8 minutes. Drain the water and blend the peaches on high until a smooth, puree forms.
*Follow this method for fresh, canned, or frozen peaches. If using fresh peaches, peel the skin off & take out the seed after boiling.

Cake
1. Preheat oven to 350 degrees F.
2. In a small bowl combine flour, baking powder, baking soda, cinnamon, and salt together.
3. In a medium bowl, using a hand mixer, beat vegetable oil and sugar. After combined, slowly add in egg mixture, sour cream, vanilla. Lastly, pour in the peach puree until it is fully blended with the wet mixture.
4. Pour the dry ingredients into the wet ingredients.
5. Pour batter into a flour-coated (or oiled down) 9-inch cake pan.
6. Bake on 350 degrees F for 28-30 minutes. Poke a toothpick into the middle of the cake. You’ll know your cake is done when toothpick comes out clean.

Peach Buttercream Icing
1. In a medium bowl, cream softened butter until it turns smooth and fluffy. Gradually add in confectioners’ sugar by 1 cup until fully absorbed into the butter (the mixture will begin to lighten into an off white).
2. Add peach preserves (or peach puree) and vanilla to buttercream. Beat for 4-5 minutes until fully incorporated. (adding food coloring or cinnamon is a great way to bring out flavor and add color to your cake)

Serve with fresh peaches or ice cream or both!