We are up to our ears in peaches. My father grows peaches in his backyard, and what’s funny about that statement is that you would think he lived in the country. My father lives in the most white bread western suburb of Chicago you ever set foot in. People often marvel at how my off-the-boat Italian parents ended up there, but they did. And I think that stodgy uptight suburb can use a little color and texture, if you ask me! And boy do my parents deliver! At any rate, my dad proudly gave us a giant bag of his peach harvest, and our neighbors also gave us a bag from Michigan as a thank you for watering their yard while on vacay. So bring on the peach recipes!
Spray a 10″ springform pan with nonstick cooking spray. Cut parchment paper to size, and line the bottom, and set aside. Preheat oven to 350˚.
In another bowl, macerate the peaches with the mint, 1 Tbsp. sugar and 1/4 cup chamomile tea. Let sit for 20-30 minutes. Meanwhile, get the batter going.
In a mixing bowl using a mixer whip the butter until light and fluffy. Add the sugar, and whip until light. Add the buttermilk and eggs, and whip until creamy. Then add the lemon zest, juice, and the rest of the tea. Mix until combined. Turn mixer on low, then add the dry ingredients. Whip until just combined.
Pour the batter evenly into the pan. Then, spoon the peaches evenly over the batter, then ladle the juice on top. Sprinkle the 2 Tbsp. sugar generously over the top. Bake in the center of the oven for about 45 minutes, then move to the top rack for another 10 minutes. You’re looking for puffy cake and bubbly peaches, and lightly golden. Keep an eye on the middle, making sure it is set and bubbly. Let cool in the pan for 10 minutes, then unclip the sides, and place on a platter to serve.
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