Washington and Oregon fresh peaches are out and I am in peach heaven. I know that Georgia is famous for peaches, but other than a few miserable hours at the Atlanta airport, I've never really been there. And while I have lived in a lot of spots from Wasilla, AK to Orlando, FL, I've never eaten a more delicious peach than in the great state of Washington. A juicy peach from a friend or co-worker's backyard is pretty unbeatable, and the orchard peaches here are tremendous.
Standing over the sink with peach juice dripping down my chin is probably my favorite way to eat a good peach, but sooner or later you realize that something has to be done with this case of peaches you bought. I've had my fill of cobbler and pie, so what's next? Thanks to my sweet aunt Juanita who has lived in the Sea/Tac area her whole life, she posted this recipe on Facebook and I just have to share it. So Good! She found a Facebook page she likes to follow called Everyday Eileen. You can visit her page for a great Georgia Peach Pound Cake, but we're all about Washington peaches here, baby. I'll share Everyday Eileen's recipe below and there are lots of other great food ideas on that page also.
1 cup butter or margarine, softened
2 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
1. Preheat oven to 325°F. Butter a 10" tube pan and coat with white sugar. (Yes, white sugar!)
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
*For sauce you can puree some peaches, add 2 tablespoon cornstarch and cook low until thick. Serve as sauce over cake. Enjoy!
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