Peach and Pecan Coffee Cake

Sunday, 20 September 2015

Jeez!  This blog seems to be turning into a baking blog! Who knew that the only thing I do that is interesting is bake (and that's debatable!).

Emma begged to purchase fresh peaches last week at the Yarmouth farmer's market.  We bought them from a lovely Acadian gentleman, whose name I can't remember(!). We buy apples from him every year.  He is so friendly to the kids and gives free apples away all the time! He has a hobby farm and grows peaches, pears, apples, crabapples, potatoes..He self identifies that he is retired and is a farmer, only because he loves it. (Heart that!)

Well, Emma begged and then decided she didn't actually want peaches with her lunches this week. #typical

I am not a raw peach super fan.

What's a girl to do with quart of peaches?

Make cake of course.

(On an aside: Until I started recently blogging, I never really thought too much about recipe development....and my lack there of. Google makes recipe access soooo easy.)

In future, I definitely love the thought I doing some recipe development...but until then...
We always have Ina Garten aka the Barefoot Contessa. She's like this sweet, little grandmother figure with remarkably dark hair..ahem.

She is a food and baking rock star in the U.S.

Having said that...I have never made this recipe before.

With every recipe that one hasn't done before...there is an element of "risk". The risk that the end result, will tank. That there will be a loss of time and butter. A mess in your kitchen with no reward.

Spoiler alert: This cake is amazing.

Follow the link for further info! : Ina Garten's Peach Coffee Cake recipe

 Some changes that I made with no ill effects:

- I ran out of sour cream after about 3/4 c and substituted the rest with plain greek yogurt
- I had small peaches and used about 6 instead of 3 large peaches
- I used table salt rather than kosher because I find kosher sometimes ends up with a saltier tasting product, and less distribution within the product, as the granules are bigger.
- My cake wasn't done after 50 minutes in the oven.  Took an extra 15 mins (65 minutes total).  Just bake it until a toothpick comes clean

The cake batter. A. and I ate a ton of it. The cake should probably be bigger.

Layering 1/2 batter on the bottom of a 9inch square pan and then 1/2 the peaches

Then topping the first layer with cinnamon/sugar mix.

More batter, then topping with the last of the peaches, cinnamon/sugar and adding chopped pecans

The cake after sun tanning in the oven for just over an hour.

This recipe came together super easy and we. Just. Can't. Stop. Eating. It. Even the "fournager" is indulging.

The plan was to bring it to work, but it may not make it.

Take home message: Take baking risks! 

Your butter will thank you. And maybe your husband/spouse/child/co-worker/cat. 

(A. says this cake is way better than banana bread, because it tastes like awesome cake, without the taste of rotten bananas....Thanks? I think it means it's a thumbs up.)

Have a good week!



  1. This cake tasted awesome :) the recipe is a winner. I got to sample some and now I am going to make it!

  2. Next you should try baking with real vanilla...I will help sample it. I have always wondered about the different in the flavour between synthetic vanilla and vanilla bean.