Peaches–don’t they just go along with summer? And if indeed, summer is actually here–then I say we start off with a peachy little ritual called Peachy Peach Cake.
One of these days, perhaps I’ll get out the “Eggplant and You” cookbook—but right now–anything with summer fruit is going to work very nicely…and we’ll get to the veggies later.
Dang…doesn’t that just look…well…peachy?
Peachy Peach Cake
Ingredients
2 cups white sugar
1 (3 ounce) package peach flavored jello
1 cup butter, softened
4 eggs–separated
2 3/4 cups flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla
1/2 cup canned or fresh peach puree
Directions
1. Preheat the oven to 350. Grease and flour 9×13 cake pan.
2. In a large bowl, cream together the butter, sugar and dry jello until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and peach puree. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes, or until a small knife inserted into the center of the cake comes out clean. Allow cake to cool in the pan for at least 10 minutes, before cutting. Serve with peach puree and whip cream.
Dude.
- 2 cups white sugar
- 1 (3 ounce) package peach flavored jello
- 1 cup butter, softened
- 4 eggs--separated
- 2¾ cups flour
- 2½ teaspoons baking powder
- 1 cup whole milk
- 1 tablespoon vanilla
- ½ cup canned or fresh peach puree
- Preheat the oven to 350. Grease and flour 9x13 cake pan.
- In a large bowl, cream together the butter, sugar and dry jello until light and fluffy.
- Beat in eggs one at a time, mixing well after each.
- Combine the flour and baking powder; stir into the batter alternately with the milk.
- Blend in vanilla and peach puree.
- Pour batter into prepared pans.
- Bake for 25 to 30 minutes, or until a small knife inserted into the center of the cake comes out clean.
- Allow cake to cool in the pan for at least 10 minutes, before cutting.
- Serve with peach puree and whip cream.
