Peach Cake

This recipe is adapted slightly from the one from Sylvia’s Restaurant in Harlem, New York. It is simple and delicious, and makes more than enough to share with friends.

It works well with other soft fruits as well, or a mixture. I especially like it with peaches and golden raspberries, both of which ripen in August here in the Okanagan. I combine peaches with pecans, but pears and walnuts are lovely flavoured with vanilla, or plums and hazelnuts with cinnamon.

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

3/4 tsp ground ginger

1/2 tsp ground mace

zest of 1 lemon

1 cup butter, softened (if substituting coconut oil, use only 3/4 cup)

1-1/4 cups sugar

3 eggs

2 tbsp cream (coffee cream or whipping cream, whatever you have – yogurt or sour cream can be substituted if you wish)

2 cups fresh peaches (or pears or plums)

1/2 cup toasted nuts, chopped coarsely

Preheat oven to 375F. Grease and flour a 9 x 13 inch pan. Toast nuts and chop them.

Blend together flour, salt, baking soda, spices and lemon zest in a medium bowl.

Cream butter and sugar well in a large bowl. Beat in eggs one at a time, mixing until batter is light and fluffy. Fold in dry ingredients just until blended.

Chop peaches into bite-size chunks and mix gently into batter along with nuts. 

Bake cake about 30 minutes, until centre springs back and internal temperature reaches 205F.

Serve warm with whipped cream, or at room temperature alongside coffee or tea.