Peach Cake

It's the tail end of peach season, so I found this peach cake recipe just in time! Fresh and sweet for dessert, it could be a morning breakfast cake or perfect for afternoon coffee. I know it will be a favorite for a long time...

PEACH CAKE

3 cups peaches, peeled & chunked

1/2 cup sugar

1/2 cube butter or marg.

(or canola oil if you're being good)

1 tsp. vanilla

1 tsp. amaretto

1 large egg

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/3 cup milk

1/4 cup sliced almonds

sugar to sprinkle on top

Peel and chop the peaches into nice big chunks. Set aside. Beat the sugar and butter. Add vanilla, amaretto, & egg. Then mix in flour, baking powder and salt. Finish up stirring in the milk. Stir in all the peaches and spoon into a 9" round pan sprayed with Pam. Cover the top with the almonds and sprinkle it all with sugar.

Bake at 375 degrees for about 35 minutes until golden brown.

It's good warm and cold--and always better with piles of whipped cream! On this first try, I added 1/2 cup chopped walnuts--just because I'm a nut nut. And I sprinkled powder on top through a sieve jus before serving--just for the "pretty." The cake has as much fresh peach as it does batter, so it's light and just sweet enough.

September

September, the threshold to my favorite time of year--back to school, catching up with friends after summers away, baking again--apple crisp and cranberry bread, a certain order that comes from the regular routine. I usually anticipate it all with a particular autumn joy. This year though, I'm over my head at school, a dear friend is just beginning her chemotherapy journey, financial complications and more medical concerns... Where's the joy? I think this year I'll have to settle for mere contentment. That's enough for now. God have mercy.