Georgia On My Mind….

Georgia on my mind when it comes to peaches.

My dear readers…. Yes, it is still Fall and yes, it is “fruit time” in many states, but the particular fruit I am going to talk about today is Peaches!  Florida is the citrus state but they also grow peaches….the peach season in Florida is earlier in the year, particularly, mid April to late May. So the season is very short.  

However, there are peaches almost year round in our supermarkets, Farmer’s Markets and even roadside stands and they come from all over the United States and South America.  My favorite peach is the Georgia peach and their season is early May to early August!  They are the most flavorful and juicy and chin-dripping good!

A few of the top peach producing states in addition to Georgia are:

South Carolina…..early May to early August

Michigan….mid July to late September

New Jersey….early July to late September

Idaho…..early August to early October

California…..early May to early September

A few weeks ago, in September, I purchased a flat of California peaches and made peach everything.  (Sorry, I am just now getting around to showing you these recipes)

I made peach coffee cake (recipe included here) and peach preserves (so yummy on sour dough toast with a cuppa hot tea) and peach cobbler (spectacularly yummy with vanilla ice cream) and…well, just suffice it to say I had peaches and peach goodies everywhere in my kitchen. 😉

So even though we are in October and the month of pumpkins, squash, apples and cider….the peach sort of “fits” in, doesn’t it?  I mean the colors on a fuzzy peach are Fall-ish….yellow, orange and red, so in my book that qualifies it to be in my Fall/Autumn category!

Regardless, on this Monday morning….and this is an in-service non school day here in Florida, so there are children hither and yon, squealing with delight as they enjoy the cooler temperatures and a day free of school….(just thought I would throw that bit of info in as I work on this post with all doors and windows open) …but I digress, on this Monday morning, the below printable recipe would certainly make your kitchen smell peachy-yummy.  It certainly made my kitchen smell wonderful when I made it a couple weeks ago.

Comfort food….yep! that is what I call it!

Enjoy!

Peach Coffee Cake

2015-09-02 06:41:34

This coffee cake is soooo good and looks very pretty in your cast iron skillet. No need for fancy serving platter....this looks homey good as is.

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Ingredients

1. 3 cups flour
2. 3 teaspoons baking powder
3. 2 teaspoons cinnamon
4. 1/4 teaspoons nutmeg
5. 1/4 teaspoons cardamom
6. 1/2 teaspoons salt (I use kosher because it is a coarse salt)
7. 3/4 cup butter, softened but not melted
8. 1 teaspoon unsalted butter to coat the cast iron skillet
9. 1 cup sugar
10. 2 large eggs
11. 1/2 cup milk
12. 1/4 cup sour cream
13. 1 tablespoon pure vanilla extract
14. 1/2 teaspoon almond extract
15. 3 cups peeled and diced fresh peaches, cut into 1/2" cubes

Topping

1. 3/4 cup flour
2. 1/3 cup packed brown sugar
3. 1/4 cup sugar
4. 1/2 teaspoons cinnamon
5. pinch of salt, optional
6. 6 tablespoons cold butter, cut into 1/2" pieces
7. Glaze: optional, but sooooo good
8. 1 cup powdered sugar
9. 4 teaspoons milk

Instructions

1. Preheat oven to 375°. Grease a large cast iron skillet (at least 10 inch) with the 1 teaspoon of butter. Set pan aside.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. Using your electric mixer bowl, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes. Add the eggs and milk and beat until smooth, and then mix in the vanilla extract and almond extract.
3. Add the dry ingredients and mix until just combined. Gently fold in the diced peaches and spread batter into the greased cast iron skillet.

Topping

1. In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt. Cut in the butter with two forks or pastry cutter until you have pea-sized crumbles. Sprinkle over the top of the uncooked coffee cake batter.
2. Place skillet in oven and bake for about 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. Allow the coffee cake to cool for about 2 hours to have a pretty slice....otherwise the cake is so moist that it will sorta crumble...not so pretty but still good.
3. The glaze is optional but I think it "adds" to the looks of the coffee cake as a drizzle.
4. In a small bowl, stir together the powdered sugar and milk until smooth.
5. Use a fork to drizzle after cutting into serving pieces.

Notes

1. Drizzling each piece is so pretty.... but if you don't want to do it that way...just drizzle while still in the cast iron skillet.:)

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