A lot of the time in my house, things that are far more pressing than work, relaxation, and even, perish the thought, knitting, transpire. Yesterday afternoon I had one of those experiences.
I found Ollie, who is four and about to start Kindergarten, in the kitchen, mixing up a large bag of cherries in a big bowl of water, and getting ready to add some flour and sugar.
It was clear we were going to be cooking.
I tried to buy him off with brownies, but he wouldn’t agree. After intense negotiation, he assented to substitute peaches for cherries, but he was pretty set on his original plan. I added a couple of extra ingredients, and we made a cake, along with Ellie who wandered into the kitchen and graciously helped out with licking the bowl after the cake was in the pan.
Although I was a little bit worried that this haphazard method of putting ingredients together would make a pretty nasty slush, we ended up with a delicious cake, sort of a fruity pound cake, that would also be delicious as cupcakes. I thought I would share the recipe with y’all, since I can’t show you a picture of the finished cake — it disappeared too quickly.
Ollie’s Peach Cake
Preheat oven to 350`/ Set two sticks of butter out on counter
Dice up two fresh, organic peaches. Allow small child with you to eat a couple of bites.
In a medium bowl, mix 1 cup flour with 1 teaspoon baking powder and a dash of salt (amuse small child by letting him level the measurements)
Cream butter in mixer. Add 1 cup sugar. Mix well, scrapping down sides of bowl as necessary.
Add in four eggs, one at a time, mixing after each addition.
Add 1 teaspoon of vanilla (or cardamon) extract.
Mash peach dice in a small bowl – pressing against the side of the bowl to extract a little juice. Put half of peaches in butter/sugar mixture and mix. Then, add half of flour mixture to butter/sugar and mix. Repeat again, using up all of the peaches and flour mixtures. Mix well to incorporate.
Grease or use cooking spray in a loaf pan. Pour batter in pan. Bake for 70 minutes at 350` (or until done).
Let cake rest 10 minutes, while mixing up a glaze from 3T sugar and 3T peach (or other) juice. Remove cake from pan. Poke gentle holes in cake with a spike and pour glaze over cake. Cool. Devour.