This is a favorite dessert in my family. The local peaches came from Paul Mazza’s very own trees in Colchester and the Pennsylvania peaches came from Sam’s Mazza’s (Paul’s father), also in Colchester.
The basic recipe came from Bon Appetit, August 2007. It is so versatile, the fruit and flavorings can be adjusted by the season and your family’s preferences.
For example, fall is right around the corner, Hackett’s Orchard Macintosh apples with cinnamon sugar or with Vermont Cranberry Company cranberries for Thanksgiving.
Non-stick vegetable oil spray
1 ¾ cups plus 2 tablespoons all-purpose King Arthur Flour* flour
2 ¼ teaspoons baking powder
¾ teaspoons course kosher salt
½ teaspoon baking soda
¾ cup (1 ½ sticks) Cabot unsalted butter, room temperature
1 ¾ cups sugar
1 ½ tablespoons vanilla extract*
½ tablespoon almond extract*
2 large Shadow Cross Farm eggs
¾ cup Hood buttermilk, (if buttermilk not available substitute, 1 tablespoon lemon juice added to regular milk to make 1 cup.)
4 cups peel and sliced peaches from about 3 pounds.
1 teaspoon ground cinnamon (optional)
1 cup blackberries, blueberries, cherries or other compatible fruit (optional)
Sweetened Hood whipped cream or favorite Ben & Jerry’s ice cream
Gary Krant, of Burlington, found that microwaving the peaches in a bowl with a couple tablespoons of water makes them easier to peel. Thanks, Gary!
Preheat oven to 350’F. Spray 13x9x2-inch glass baking dish with vegetable oil spray.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Beat butter in large bowl until smooth (electric mixer is helpful, but I like doing it by hand.) Gradually beat in sugar.
Beat in vanilla, then eggs, one at a time, mixing well after each one.
Beat in flour, then buttermilk in 3 alternating additions. Again, beating well between each addition.
Spread batter evenly in baking dish. Arrange peaches on top of batter. Sprinkle with cinnamon if desired.
Use all the peaches, it’s okay to overlap them as needed. Spray sheet of foil with cooking spray.
Cover batter and pan with foil, spray side down. Secure edges.
Bake 45 minutes. Carefully, remove foil, as some cake may stick.
Return to oven and bake till top is golden brown, edges are crusty and toothpick in the center comes out clean.
40 minutes is the recommended time, but ovens vary. This examiner starts checking after 20 minutes.
Cool 1 hour and serve warm with whip cream or ice cream and additional peaches.
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