We tried a bunch of peach recipes with SideSwipe after picking up a basket of Ohio Red Haven peaches at our local farmer's market last week. We baked this one in a cabin in the woods of beautiful Hocking Hills, a heavily wooded and rocky natural area about an hour south of Columbus. It was too hot for hiking, but it's never too hot for baking something with local produce!
This peach cake, from Ina Garten, can be made in a springform pan, as we did. Or you can bake it in a 9 x 9 pan. We added a splash of peach schnapps to the peaches to amp up the peach flavor. We also used walnuts instead of pecans.
We baked quite a bit longer than the recipe called for, but we were using an unfamiliar, and gas, oven. Start with the listed time, but allow that it might take longer for the center to cook. It's a thick, fairly dense cake.
The recipe says to serve this cake warm, but we thought the taste improved after it cooled completely and the flavors had a chance to develop. Can be served alone, or with a dollop of whipped cream or ice cream. It also would make a lovely addition to breakfast (not that we'd ever eat cake for breakfast wink, wink).
directions & equipment
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