Golden Peach Cake

This recipe was developed by Epicurious using nectarines; I had peaches that needed to be used quickly and this cake was a simple, tasty way to use them. I didn't bother peeling the peaches. I think almost any fruit would work well in this recipe.

Serve it warm with vanilla bean ice cream - late summer heaven.

Golden Peach Cake

Adapted from Epicurious

Yield: 8 servings

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

Rounded 1/4 teaspoon salt

1 stick unsalted butter, softened

3/4 cup plus 1/2 tablespoon sugar, divided

2 large eggs

1 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

2-3 peaches, pitted and cut into 1/2-inch-thick wedges

1/2 teaspoon grated nutmeg

Directions

1. Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch springform pan.

2. In a small bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

4. Spread batter evenly in pan, then scatter peaches over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.

5. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Beat the Heat with These Peachy Pops!

I have been loving the fresh, local peaches coming in my share! I had yet to use the popsicle making gadget I received for my birthday, so though a juicy peach concoction might be just the thing to try out. Of course, a good, old-fashioned popsicle stick (or spoon) in a paper cup will do just fine, as well, although there are a lot of these quick-freeze pop makers in stores right now that are kind of nifty.
Here's a quick peachy pop recipe...I bet it would be delish with mango, as well!

Flesh of two medium peaches, peeled and roughly chopped
Two tablespoons water
One tablespoon agave nectar
Two teaspoons lemon juice (Lime would be delish, as well!)

Combine ingredients in a blender until completely smooth...pour into popsicle molds, freeze, and enjoy! My recipe made three largish popsicles, but of course it depends on what you are using as a mold.

Pepper Jack, Chicken, and Peach Quesadillas

If you are running out of ideas for what to do with your peaches this is a good way to incorporate them into a meal. I used a jalapeno pepper I got in my share last week instead of buying cheese with jalapenos in it. I also used chicken breasts and saute them with an onion (from my share) in place of the rotisserie chicken (may increase total cooking time).

Enjoy!

Total: 30 minutes
Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)

Ingredients

• 1 teaspoon honey
• 1/2 teaspoon fresh lime juice
• 1/2 cup reduced-fat sour cream
• 4 (8-inch) flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1 cup thinly sliced peeled firm ripe peaches
• 4 teaspoons chopped fresh cilantro
• Cooking spray

Preparation

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Nutritional Information

Calories:

364

Fat:

15.8g (sat 7.4g,mono 5.8g,poly 1.4g)

Protein:

21.3g

Carbohydrate:

33.5g

Fiber:

2.2g

Cholesterol:

68mg

Iron:

2.1mg

Sodium:

485mg

Calcium:

235mg

Kathryn Conrad, Cooking Light, AUGUST 2010