A Year of Cakes: Cake Recipe #24

"Pat-a-cake, pat-a-cake, baker's man!
Bake me a cake as fast as you can.
Pat it and prick it and mark it with a B.
Put it in the oven for Baby and me."

All of us have recited this fun poem as we rhythmatically used our hands to pat our babies' tiny hands. If performed with enthusiasm, the end result produced a big smile and possibly a giggle or two.

Once a week, in the following year, I will bake a cake (pat-a-cake) using a different recipe, present a picture, the recipe and some comments, memories, or history pertaining to the finished product.

I am always glad to hear your remarks, suggestions or send along your favorite cake recipe.

"Let's Bake a Cake!"

Monday, June 13, 2011

Cake Recipe #24 - Fresh Peach Cake

It is important to use ripe peaches with this recipe (mine were a little crunchy) or well-drained canned ones. The cake itself has great peach flavor with a touch of spice (cinnamon).

Ingredients: 1 box yellow cake mix, 3 eggs, 1/2 cup sour cream, 1 cup butter, softened (2 sticks), 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 3-ounce box sugar-free or regular peach Jell-O, 3 fresh peaches, peeled and sliced, 1/8 teaspoon grated fresh nutmeg (or dried), powdered sugar, for sprinkling.

Instructions: Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan; set aside.

In a large mixing bowl, beat cake mix, eggs, sour cream, butter, vanilla, cinnamon and peach Jell-O on medium speed until well mixed, about 2 minutes. Spread in prepared pan and cover top with peaches in design of choice. Grate (or sprinkle) nutmeg over peaches.

Bake for 35-40 minutes or until toothpick inserted comes out clean and top is mostly browned. Allow to cool on a wire rack. Before serving, sprinkle top with powdered sugar and serve with a dollop of whipped cream or ice cream, if desired.

This recipe came from our local newspaper, the Mercury News, under the Food and Wine section titled "Home Plates" by Kim Boatman and was submitted by Florence Hiett, June 1, 2011.

"Let's Bake a Cake!"

1 comment:

Amber AdamsJune 14, 2011 at 8:19 PM
HI MOM!! This cake was so good! its really moist and nice and fresh for summer! thanks for sharing! WE GIVE IT 6 THUMBS UP!
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Cake Crumbs...

To make chocolate curls: Use a vegetable peeler to peel curls off of a large block of milk or dark chocolate. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.) To slice a soft cake, use a cheese wire. Hold handles and pull the wire taut. Using your thumbs to apply even pressure, slice down through the cake. Wipe the wire clean with a dry towel. Make a second cut, perpindicular to the first. Continue to make cuts around the circumference. If you don't own a cheese wire, dental floss will work.