Fresh Peach, Almond & Toasted Coconut Cake August 19, 2016

Fresh Peach Almond & Toasted Coconut CakeIMG_4027 - Copy

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Fresh Peaches…..Almond Peach Cake with Toasted Coconut! Finally have extra peaches in the house……Fresh Fruit barely lasted a day in our house when my son Jordan was growing up….He loved all fruit but especially peaches and watermelon. I just couldn’t keep the fruit bowl filled…..Even my neighbors would call and tease me because Jordan ate all their peaches….Haha…..Yet I must confess that when I was pregnant with Jordan, all I ate was Watermelon and yes Peaches all day long…..I am lucky he didn’t come out looking like a peach…..he will be 26 this Saturday….this Peach Cake is for Him!

Recipe: preheat oven to 350 degrees     IMG_4017 - Copy

1 stick of butter

1 1/2 cups sugar in the rawIMG_4021 - CopyIMG_4026 - Copy

2 large eggs

2 teaspoon almond extract

1 cup sour cream

2 cups all purpose flour

1 teaspoon baking powderIMG_4024 - Copy

1 teaspoon baking sodaIMG_4023 - Copy

1/2 teaspoon salt

1 teaspoon ground cinnamon

3-4 ripe peaches freestone are great

1/2 cup toasted coconut chips and sliced almonds

Boil a pot of water and mark an X in to bottom of the peaches, drop in boiling water for  30 seconds, remove with slotted spoon then drop in a bow of Ice water, roll around and the peels will slide off. the picture is the peaches without the skin after this process. Slice the peaches in wedges and  toss in a bowl with 1 teaspoon of the almond extract.

In a bowl beat together the raw sugar and the butter until well blended, add the eggs one at a time. Add the almond extract and the sour cream and beat until smooth.

In a seperate bowl mix the flour, baking soda, baking powder and salt. with a wire whisk mix well. Slowly add the dry ingredients to the batter until just combined. In a small bowl place the extra raw sugar and the cinnamon mix well.

Grease a 9×9 baking pan and add half of the batter, spread to edges, line 3 rows of slied peached accross batter and with 1/2 the cinnamon/sugar mixture, half of the toasted coconut and half of the almonds. Add the remaining batter, repeat process, Bake in the oven for 45 minutes until golden and a toothpick comes out clean.

Enjoy…...Chef Steff






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