Peach Cake Memories

By now, peach season should be in full swing across the county, and I’m sure many of you are taking full advantage of the harvest. I know I am. So far this season, I’ve made peach jam, peach chutney, bourbon-salted peach spread, a peach tarte tatin, and several peach cakes. 

I’m a bit of a recipe collector, so there’s never a shortage of inspiration tempting me to try something new. Yet, for some reason, one peach cake recipe remains my favorite. It’s my dependable go-to when I need an easy, delicious, summertime dessert. 

Chances are you have a collection of well-loved recipes, too—those that have been passed from one friend or family member to another until their origins have long since been forgotten. That’s the story behind this peach cake. My mother has been making it for decades.  

I hope you enjoy this peach cake as much as my family has over the years.  

Peach Cake 

Bake 40 minutes in 350 degree oven until light golden brown 

9x9 square Pyrex pan – lightly buttered 

Peach mixture 

2 ½ lbs peaches 

2/3 c sugar 

1 ½ Tbs tapioca pudding mix 

¼ T salt 

½ T cinnamon 

2 Tbs butter (cut into small pieces) 

Batter 

1 c flour 

1½ T baking powder 

½ T salt 

1/3 c sugar 

1/4 c melted butter 

1 egg – beaten 

1/2 c milk 

Mix peaches and ingredients through cinnamon. Let sit a few minutes until juicy then pour into buttered baking pan.  

Hand mix batter ingredients until smooth and pour over peach mixture. (Batter may not completely cover peach mixture.) Scatter cut butter over top of batter.  

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