Ciasto Brzoskwiniowe (Peach Cake) is just one of the many peach recipes I’ve made this week after picking about 5 pounds of peaches from our Desert Gold peach tree last Sunday. This variety ripens early and does well in the desert. The peaches are on the small side, but thet are so juicy and absolutely delicious. I’ve whipped up a peach cocktail and a peach barbecue sauce, and I’m not out of peaches yet!
I don’t know about you, may it depends on where one lives, but I’d gotten to the point where I’d stopped buying fresh peaches. I was just so tired of getting home with fruit that was so far from ripe and had no flavor at all. It seemed like baking with canned or frozen peaches was just more of a sure thing. You can imagine how happy I was to find I could grow peaches in Zone 9. I’ve taken to tieing paper lunch bags around the peaches about the time the birds become interested. It protects them for the last week or two while they ripen on the tree. I’m happy to share, but this seems to be the only way to insure that we get a few. I’m sure the birds went through more than an equal amount.
This is a pound cake like recipe, buttery but with a fluffly light texture, topped with sliced peaches. I made sort of a lattice pattern, but you can do whatever you like. Circles, lines, concentric squares. Like most Polish desserts, it’s not too sweet and emphasizes natural flavors, a nice treat after a meal or with a cup of tea or coffee. If you find some yummy ripe peaches, try making Ciasto Brzoskwiniowe (Peach Cake). You won’t be disappointed!
A simple, delicious cake topped with sliced peaches
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk, (or 1 teaspoon vinegar and milk to make 1/2 cup)
- 1 teaspoon vanilla
- 2 cups peeled and sliced peaches
- powdered sugar
- Preheat oven to 350 F
- Beat butter, add sugar and bear for a couple of minutes, add eggs one and a time and beat until light and fluffy, another 3 – 5 minutes
- Combine dry ingredients and add to batter alternating with buttermilk and vanilla
- Pour into prepared (greased and dusted with flour or use baking spray) 9 x 13 inch pan
- Top with sliced peaches and bake for about 40 minutes, until a toothpick inserted comes out clean and top springs back when touched lightly
- Cool, lighty dust with powdered sugar before serving