Peach season is my CHRISTMAS. I’ve got visions of stockings full of fresh peaches dancing in my head.
IF peaches are fortunate enough to squeak by unseen on my counter, I’ll grill ’em, bake ’em, sashimi them or whatever strikes my stone fruit fancy. Buuuut let’s be honest; there aren’t many fresh, ripe peaches smelling of that sweet nectar smell that I can resist long enough to use in a dish.
But when I do… OH. it’s gonna be good.
The tail end of peach season just happens to be my mama’s birthday. And being a true southern peach herself, she loves ’em. So what can I do other than make my mama a beautiful peach cake, composed from nothing but the most plump, ripe, newly plucked from the tree, fuzzy ‘lil peaches?! (THANK GOODNESS FOR FARMER’S MARKETS!)
This cake is like a merger of a warm spice cake and a summer fruit tart. It’s got a sprinkle of cinnamon love and my mama’s favorite nuts – PECANS. (In case you wanna know the right way to pronounce them, my mama calls them “PEE-cans”! – extra emphasis on the “pee”. And my mama is always right…) 😉
Oh, and I simply cannot forget my favorite crème de la crème gilding of any dessert lily: CREAM CHEESE FROSTING.
What wouldn’t be good with cream cheese frosting? Can I get some Hallelujahs! in here!?
Adapted from this tasty recipe