Peach Coffee Cake

1 c. (2 sticks) unsalted butter, at room temperature

6 peaches, pitted and cut into 8 slices each*

Juice of 1/2 lemon

1 t. ground cinnamon

2 c. all-purpose flour

2 t. baking powder

1-1/3 c. plus 1 T. firmly packed brown sugar

1/8 t. salt

1 t. vanilla extract

2 large eggs

Preheat oven to 350 degrees.

Lightly grease an 8 x 11" glass baking dish or 9" springform pan. Any shape will do as long as it's large enough. Cake will double in size as it bakes.

Mix the peach slices, lemon juice, and cinnamon in a large bowl, making sure the peaches are well-coated with cinnamon.

Stir together the flour and baking powder in a medium bowl, getting rid of any lumps.

Beat the butter, 1-1/3 c. brown sugar, and salt in another large bowl. Stop when mixture is fluffy and has slightly lightened in color, about 5 minutes. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second.

Add the flour mixture to the butter mixture, gently incorporating it until it's smooth. The batter will be quite thick.

Spread half the batter over the bottom of the buttered baking dish. Evenly distribute 24 of the peach slices over the top (There should be 48 slices in total.) Spread the other half of the batter over the peaches, then top with the rest of the peaches. Sprinkle with remaining 1 T. brown sugar.

Bake until a knife inserted into the center comes out clean, about 1 hour. 

*Can also use plums, apples, or berries. Avoid citrus and melons. Also good with frozen fruit if the fresh fruit you want isn't in season.

Serves 12.

Adapted from Good and Cheap, p.180.    

Peach Ice Cream

3 large peaches, peeled and sliced

4 c. whole milk

1 14-oz. can sweetened condensed milk

1 5-oz. can evaporated milk

1/4 c. sugar

1 T. pure vanilla extract

1/2 t. kosher salt

Pulse peaches in a food processor just until smooth with some chunks remaining, 10-12 times.

Combine peaches, whole milk, condensed milk, evaporated milk, sugar, vanilla, and salt in a bowl. Cover and refrigerate until cold, about 2 hours.

Pour chilled ice cream base into an ice cream maker. Process according to manufacturer's directions. Freeze until firm, at least 2 hours and up to overnight.

Makes 8-10 servings.

Adapted from Country Living magazine, June-July 2025, p. 96.   

Chilled Peach Soup with Goat Cheese & Croutons

4 peeled, sliced peaches
1/4 c. finely diced, peeled, seeded cucumber, plus thin slices for garnish
1/4 c. finely diced yellow bell pepper, plus thin slices for garnish
1/4 c. diced dried apricots
2 T. honey
3 T. crumbled goat cheese, plus more for garnish
1/4 c. white balsamic vinegar, plus more for seasoning
1/4 c. plus 2 T. extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large garlic clove
2 c. diced baguette (1/2" dice)
Basil leaves, for garnish
Freshly ground black pepper

Toss the peaches with the cucumber, yellow pepper, and apricots. Add the honey, 3 T. goat cheese, 1/4 c. vinegar, and 2 T. olive oil. Add the garlic clove. Refrigerate overnight.

Remove the garlic clove and discard. Transfer peach mixture to a blender and puree. Add 1/4 c. water and puree until smooth and creamy; add more water if soup is too thick. Season with salt and vinegar to taste. Refrigerate until soup is very cold, about 1 hour.

Meanwhile, in a medium skillet, heat the remaining 1/4 c. olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Transfer to a paper towel and season with salt.

Pour the soup into shallow bowls and garnish with sliced cucumber, sliced pepper, goat cheese, croutons, and basil leaves. Drizzle lightly with olive oil, season with pepper, and serve.

Serves 4.

Adapted from Food & Wine Annual Cookbook 2012, p. 82.

Peachy-Orange Arugula Salad

6 medium oranges, supremed
4 medium peaches, pitted and cut into 1/4"-thick wedges
2 T. maple syrup
2 T. lime juice
1-1/2 t. chopped fresh rosemary
4 c. arugula

Grill half of the peach wedges, 4-6 minutes or until grill marks appear, turning once (optional).

Transfer grilled peach wedges to a bowl. Add remaining peach wedges, orange segments, maple syrup, lime juice, and rosemary. Mix well. Serve over a bed of arugula.

Makes 6 cups.

Adapted from Forks Over Knives, Summer 2019, p. 29. 

Peach Tart

1 refrigerated pie crust
1/4 c. sugar
4 t. all-purpose flour
1/4 t. nutmeg
3-4 peeled, sliced peaches*
1 T. lemon juice
1 beaten egg
1 T. water
Powdered sugar
Whipped cream or vanilla ice cream

Let piecrust stand at room temperature per package directions. Line baking sheet with parchment paper.

Mix together sugar, flour, and nutmeg. Add peaches and lemon juice. Mix to combine, then spoon into center of crust on baking sheet. Fold edge of crust over, pleating as necessary, leaving a gap in the middle. Brush egg and water mixture on top and sides of crust.

Bake at 375 degrees for 40-45 minutes, until crust is golden. Cool, dust with powdered sugar, and serve with whipped cream or ice cream.

Also good with nectarines (no need to peel them) or apples (peeled). If using apples, may need to dot with butter before baking.

Source unknown.

Easiest-Ever Peach & Honey Jam

5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey

In a food processor, pulse peaches until finely chopped, stopping and stirring often.

In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.

Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.

Makes about 2-1/2 c.

For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.

From Good Housekeeping magazine, Aug. 2016, p. 105.

Sweet & Sour Sauce

1/4 c. fruit-only peach or apricot jam
1/2 t. dry mustard
1 t. soy sauce
1 t. white vinegar
1 t. water

In a small bowl, combine all ingredients, mixing well. Add more water to thin, if desired. Store in the refrigerator.

Makes 1/3 c.

Adapted from The Meatless Gourmet, p. 411.

Dried Fruit Compote

4 oz. dried peaches
4 oz. dried mango
4 oz. raisins
4 oz. pitted prunes
2 T. honey
Apple juice to cover
1 cinnamon stick
1 mace blade
A little sliced fresh ginger
Greek yogurt (optional)
Muesli or cereals (optional)
Roasted cashews or macadamia nuts (optional)

Place all ingredients in a pan over low heat and bring to a boil. If you are short of time, poach gently for 30 - 60 minutes, until soft. If doing ahead, once it has boiled, leave the fruit to soak overnight.

To serve, remove the spices and serve on its own or with muesli or other cereals, with Greek yogurt on the side. Can also top with nuts just before serving. Serve warm or cold depending on the season.

Also good with various other dried fruits, and/or a splash of Calvados.

Serves 4.

Adapted from Entertaining with Friends, p. 11.

Hot Fruit Compote

4 large peaches
1/2 c. pitted cherries
1/2 c. brown sugar
1 t. cinnamon, or to taste
Vanilla ice cream (optional)

Cut all fruit into bite-sized pieces and place in slow cooker. Add sugar and cinnamon. Stir all together. Cover and cook on LOW for 3-6 hours. Use for breakfast, as a side dish for a meal, or as a dessert topping over ice cream.

From Common Ground Farm breakfast class.