Simple Peach Cake

I bought another ten pounds of peaches at the Farmers Market last weekend. I’m just not ready for peach season to be over! After I made pints of ginger peach jam and had a peach for breakfast every morning that week, I made this simple, rustic peach cake for a dinner with a friend. I used a recipe from my CSA, itself adapted from an Epicurious recipe using nectarines. I didn’t have the almond extract, but I added a little extra fresh grated nutmeg!

Golden Peach Cake

Adapted from Epicurious
Yield: 8 servings

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2-3 peaches, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg

Directions

1. Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch springform pan.

2. In a small bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

4. Spread batter evenly in pan, then scatter peaches over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.

5. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

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Late summer white lasagna

I started out thinking that I would make an easy pasta dinner. But then I realized that I had a jar of sungold tomato sauce, made the week before, that I needed to use. And some cherry tomatoes that needed roasted, and a big handful of collard greens, and a log of goat cheese and a hung of pecorino. AND half a box of lasagna noodles that wanted banishing from my cupboard.

And so I made this late-summer white lasagna. The filling is a mixtures of an easy rice milk bachemel combined with 6 oz. of goat cheese. Sun gold tomatoes lie between the layers, along with a fried collards, garlic, onion and baby portabello mushrooms. Another two onces of goat cheese dot the top, some sliced sundried tomatoes to give a little kick to the mellow sweetness of the dish, fresh basil leaves and a healthy sprinkle of pecorino. And there you go. Not fast, but certainly delicious.