Seasonal Potluck: Peach Breakfast Cake

Summer is winding down, as is our Seasonal Potluck month of peaches and sweet corn.  I still have a few recipes featuring these ingredients that I need to sneak in though!  This recipe is from James Peterson’s latest cookbook, Kitchen Simple, which I am currently giving away a copy of to one lucky reader!  To enter, post a comment here.

The Husband is a high school football coach, and during the season, the coaches get together on Sunday mornings to go over the upcoming week.  I use this time as an opportunity to make some breakfast goodies, since he can bring them to the meeting and they’re not sitting around our house for too long.  I love to bake, but making baked goods for two is always a challenge.

This recipe could really be made with any kind of stone fruit, but I chose peaches because I had just picked a few pecks at Stover’s in Berrien Springs Michigan a few days prior.  It’s a pretty quick recipe, and you can make it a day ahead of time too.  It’s a nice moist cake, with just a little bit of crunch on the outside.

Peach Breakfast Cake

Makes 8 servings, adapted from Kitchen Simple, by James Peterson

• 2 medium sized peaches, cut into wedges
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick cold butter, sliced
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• confectioners sugar, for dusting

Preheat oven to 350 degrees F.  Butter or spray a 9-inch springform pan.

Arrange the fruit in an even layer in the bottom of the pan.

In a bowl, whisk together the flour, baking powder, and salt.  Set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed for 2 minutes.  Switch to the whisk attachment and beat for 3 minutes more at high speed.  Scrape down the sides of the mixer every minutes with a rubber spatula.  Beat in the eggs and the vanilla.  Add the flour mixture and beat just long enough to eliminate lumps.  Spread the batter over the fruit in the pan.  Place pan on a baking sheet.

Bake for 45 minutes, or until golden brown.  Allow to cool to room temperature and sprinkle with confectioners’ sugar.  I inverted the cake on the serving plate so that you could see the fruit.