Peachy Keen Peach Cake
This recipe was born out of sheer exhaustion.
It involves a yellow cake mix, some gnarly old bruised (but still sweet and tasty) peaches and some odds and ends sitting around my house.
The peaches were free, thanks to a co-worker who works the farmer’s market. Bruised and battered, he said they would be free to a good home. A cake is a good home, right?
But crap, it’s a Monday night and who ISN’T wiped out on a Monday night? Maybe it’s just me but typically I don’t cook on Monday nights. Generally that’s what we call “burrito night” around these parts.
So go ahead and check this out if you find yourself in a similar situation. Or not in a similar situation, the cake is still damn good.
- 1 box yellow cake mix (with whatever ingredients the box calls for--in most cases, eggs, water and oil)
- 3 large peaches, or 4-5 small ones
- 1 tsp cinnamon
- 3 Tbsp amaretto
- 1/4 cup sliced almonds
- granulated sugar
- Preheat oven to 350*.
- Peel and cut the peaches into chunks. You can reserve some to decorate the top, like I did, but truthfully, all the slices sank into the cake.
- Prepare the cake mix as directed, then add the amaretto and cinnamon. Fold in the chunks of peaches. Pour into a greased and floured springform pan. Top with peaches if desired, then scatter on the sliced almonds and a bit of granulated sugar--approximately 2 Tbsp.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- This is a moist cake that is best served warm with a scoop of vanilla ice cream. It's probably good for breakfast, too.