August peaches

What a wonderful summer it’s been for peaches!  Each year it seems there is more and more variety in the stores.  Peaches that were once rare, like white peaches, reminiscent of rose petals, or clingstone that once only knew the inside of a can, have become more common in the markets.  Local farmers are planting and selling heirloom varietals and I want to try them all.  Which means too many peaches on the kitchen counter.

Here’s a wonderful cake to make when you couldn’t resist buying peaches in the market.  Too much chunky fruit mixed into too little batter renders a moist and yummy dessert that cooks up almost more like a pudding than a cake.  Make sure it gets nice and brown and cooked through or you risk it being raw in the middle.  You can also use apricots or plums and in the winter it’s wonderful made with fresh apples or pears.

Torta di Pesca (peach cake)

2 eggs

1 cup sugar

½ cup butter, melted

6 tbsp flour, heaping

1 teas baking powder

3 cups large pieces of peach, about 1″

Combine eggs and sugar and beat vigorously together with a whisk; add melted butter and beat until lightened and fluffy.  Mix flour and baking powder together and sift over the egg mixture, stirring to gently to incorporate well.  Mix in the fruit and place in a buttered spring form pan.  Bake at 375′ for 45 minutes, until the dessert is nicely browned and set.   Can be served warm or room temp, sprinkled with powdered sugar.  Vanilla ice cream or fresh raspberry puree are equally delightful on the side!