The peaches are coming. They’re juicy, fragrant and delicious, and you can’t wait to eat some. Though peaches may be available in some stores nearly all year long, real peach lovers know that there’s nothing like peaches harvested in season – which runs from May until September depending on the region and type.
A ripe peach is a fragile thing; at its peak for what sometimes seems like only a few hours. Yesterday it was hard, today it’s overripe! That’s why you’ll rarely find a perfectly ripe one at the market. Buy plump, unblemished peaches on the firm side and set them on your counter for a day or two. They will finish ripening without any special effort on your part. If you have access to more peaches than you can eat in a few days, refrigerate the firmest ones. They’ll stay hard in the fridge for up to two weeks. Bring out just a few at a time to provide your family with tasty peaches without waste.
How do you know when a peach is ready to eat? It gives off a heady peach aroma and is soft enough to yield to a light squeeze without getting mushy.
Next to eating them out of hand, peach shortcake, peach crumble and peach cobbler are my favorite peach treats, but last season when I found myself with too many ripe peaches and not enough time, I threw together a concoction that blended the best of my favorites.
That’s how Peach Cobbler Cake got to be my family’s number one summer dessert. Serve it with a generous dollop of whipped heavy cream or a scoop of vanilla ice cream – or enjoy it as is, no frosting needed.
Peach Cobbler Cake
- 1 Box yellow cake mix
- 2 cups peeled and chopped peaches with juice (approximately 8 peaches)
- ½ to 1 cup white sugar (more or less depending on the sweetness of the fruit)
- ½. Preheat oven to 350 F. Prepare the cake according to the directions on the box. Pour cake into pan.
In a separate bowl, mix all of the remaining ingredients except the butter and brown sugar. Spread the peach mixture on top of the cake in an even layer. Divide the butter into 8 small dabs and place them on top of the peaches in even sections. Sprinkle the brown sugar over the entire cake.
Bake for approximately 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If cake is overbrowning before the inside is cooked, decrease the temperature to 325F and continue cooking until done.
Cool at least 20 minutes before cutting (if you can wait that long). The peaches will sink to the bottom of the cake. I like to flip each piece over on its serving dish for an “upside down” effect.
The oatmeal adds body, the almonds add crunch and the ginger adds a fresh, unexpected zing that complements the sweetness of the peaches. This dessert is delicious!
