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!
Smacznego!
Lois
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A simple, delicious cake topped with sliced peaches
Ingredients
- 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
Instructions
- 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
Hi Lois
I have tried a similar dessert but will give yours a try as you always have yummy recipes. Lucky you growing your own fruit….I can imagine the taste right off the tree. Unfortunately, with our harsh climate here in Ottawa, peaches are hard to grow so I buy mine in August when they come up from the Niagara and can them. I have used my own canned ones but make sure to towel them off before incorporating them into the recipe as I learned a lesson when I didn’t and the dough was soggy around the peach slices….certainly not as good as fresh but on a cold January day is reminds us that warmer days will come back. Thank you again.
★★★★★
Sounds like a wonderful treat come January! I have a friend who lives in Pie Town, New Mexico, more of a tiny village rather than a town on the continental divide. When I visited her, I sampled peaches that she had ordered from Colorado or Wyoming. They were fabulous, before my tree, I thought I would need to get her source.
Wow, I wish we could grow peaches. Do you have to spray a lot? There’s nothing quite so delicious as a fresh juicy peach! Thanks
All we do is apply a citrus fertilizer 2 or 3 times a year.
Wow, that is so great. Here in East TN we have every bug known to man and they all want fruit. My mom is in Illinois and she gets peach borers that kill the whole tree. What state do you live in? Must be no evil bugs there!
We’re in AZ, Laurel. I think it’s too hot and dry for most bugs. We spent years in FL though, so I know what you mean about bugs and spraying.
My husband would like for us to retire there. Now that I know this about peaches he might have a chance, LOL.
You have “baking powder” listed twice in the recipe. Please tell me what it should be.
Thanks for catching this, Bea. The 1/4 teaspoon should have been baking soda. I’ve just corrected it. 🙂
This looks delicious, and it’s almost peach season here in Tucson!
Hi. Thank you for sharing your recipe!
I am about to make it with store bought peaches unfortunately!
I wanted to ask : on the ingredients it says to use 1/2 C of Buttermilk, but if not available to use 1 ts of vinegar and milk to make it a Cup. How come it’s only Half cup for Buttermilk and One Cup If using milk?
Thank you
GS
Should be 1/2 cup, typo on my part.
Wow, we moved to AZ five years ago and I never thought about planting a peach tree! Wonderful idea and looks like a wonderful cake!
Well, howdy, neighbor! Desert Gold is a good variey. There may be others that do well in the desert.
Thank you for sharing! Blessings.
My pleasure, Sue! Blessings on you too. ❤️