Summer Peach Spoon-Cake
This is summer in a cake. A ‘spoon cake’ is somewhere between a cobbler and a cake…and truly delicious. This is a one-mixing-bowl recipe and super simple to throw together for all your summer gatherings. Enjoy with a generous dollop of whipped cream or ice cream.
Recipe
(makes 1 9” cake)
Ingredients:
1 lb or 2-2 ½ cups ripe sliced peaches
2 tbsp sugar (for the fruit)
½ c. unsalted butter, melted (1 stick of butter)
1 c. organic light brown sugar
1 tsp vanilla extract
2 large eggs
1 ¼ c. organic soft white wheat flour
2 tsp baking powder
½ tsp fine sea salt
¼ cup full fat greek yogurt or sour cream
¾ cup milk
Sprinkle of sugar
*optional toppings: ice cream or whipped cream
Instructions:
Macerate the fruit:
Slice up the peaches into a bowl and sprinkle the 2 tbsp of sugar over the fruit. Mix and set aside for about 30 minutes.
Preheat the oven to 350.
Mix:
Melt the butter, and once cooled for a few minutes, whisk in the brown sugar. Next whisk in the eggs and vanilla until it becomes a creamy consistency. Next, working in batches, fold in the flour, salt, and baking powder, with the milk. After all flour and milk is incorporated, stir in sour cream/yogurt. Mix until all lumps are out and let the batter rest for about 10 minutes.
Finish:
Into the bottom of buttered 9” *springform pan spoon out half of the fruit and a few tablespoons of the extra juices. Pour the batter over the fruit, and lastly spoon the rest of the fruit evenly on top. Finish by sprinkling a little sugar over the top of the cake. *Optional: you can reserve about 10 slices of peach to decorate the top of the cake in a pretty pattern, these would be added halfway through the baking process.
Bake:
Bake the cake for an hour to an hour and 10 minutes or until the middle is set, and batter appears cooked around the top fruits. This is a very moist cake, so don’t attempt to cook it until fully ‘dry’, it’s meant to be a little gooey!
Once cooked, let the cake cool in the pan for about 30 minutes to an hour before carefully removing from the pan to a cake plate. *if you’re not using a springform pan, run a knife around the edge of the cake to loosen and use a plate to flip the cake out, then your cake-plate to flip the cake back onto, right side up. It’s easiest to do this when the cake is fully cooled.
To Serve:
This cake is best served slightly warm with a big dollop of ice cream, or room temperature with a generous topping of fresh whipped cream. It will keep on your counter, covered, for about 3 days.
Easy Variations:
You can use just about any fruit in this cake! I have used strawberries and it came out great—follow the same process as the peaches. If using a whole fruit (one you aren't slicing up, like raspberry or blueberry), skip the sugaring/maceration process, and keep the baking time closer to 1 hour.
