Saturday, August 27, 2011

Peach Coffee Cake



1 c. sugar
1/2 c. butter, soften
1 c. sour cream
1 t. vanilla
2 eggs, lightly beaten
2 c. flour ( high altitude +1/4 c.)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
4  fresh pitted peeled & thin sliced peaches

Topping
1/2 c. flour
1/2 brown sugar
1/2 walnuts chopped
4 T butter.
Work topping ingredients together to form coarse crumbs.

Preheat oven to 325^. Grease and flour 9 X 13 baking pan.  In a large bowl, cream together sugar and buttr. Beat in sour cream, vanitlla and eggs. Mix in flour, baking powder, baking soda, and salt. Spread batter into pan layer peaches over batter  Sprinkle topping evenly over the peaches. Bake 45 minutes or until done.








So often this time of year as I bake I have to think of all the time I spent in the kitchen with my mother and my grandmother. Growing up with a fruit orchard I had to learn to cook with fruit.  Pick, peel and can. Peel fruit without wasting.  Help can a bushel before we could play. Now, I  go to the local farmers market happy to support any local grower knowing the love and  hard work they put into their fruit. I enjoy having and using all the wonderful fresh fruits this time of year.  I know good  fresh fruit, well tended fruit. That is what I use in my kitchen all year long. I freeze peaches, cherries and apples to use all winter. I like to provide my guests with the best quality I can find!        Enjoy ! Gwenn   Innkeeper  Avenue Hotel Bed and Breakfast

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