Peach Dumpling Cake

Sometimes I get carried away at the Farmer's Market.  It's as if I morph into a starving person in the buffet line!   All the pretty fruits are displayed beautifully and as you walk by, if the vendor is smart, you'll be offered a sample.  That usually clinches the deal.  Last week, I walked away with peaches, nectarines, strawberries, butter lettuce, yellow squash, lemon cucumber, large tomatoes,  concord grapes and plums.   This week as they quickly ripen, I'm looking for ways to "finish" them off!  We can't seem to eat them quickly enough!

Even though Summer is hanging on, I feel the crisp Fall air in the mornings and realize I'll soon be making the cobblers, soups and stews of harvest time.  But nothing is written in stone in the cooking world, so I baked a peach dumpling cake which was devoured in record time!  It's a variation of my pear dumpling cake and if you ask me, the peach cake wins!  Try them both and you be the judge.

Ingredients

1/2 Tbsp coconut oil (or butter can be used)

dusting of flour

2-3 peaches, peeled cored and sliced  NOTE:  Leave 1/3 of the peaches in slices and chop the remainder.

2 eggs

1 cup sugar

1/2 cup milk

1/8 tsp salt

1 1/2 cups flour

1  Tbsp cinnamon

a sprinkle of sugar for the top

1 Tbsp chopped nuts (I like pecans) for the topping

 Preheat the oven to 350 degrees.  Prepare a 9 inch round pan by greasing with coconut oil and dusting with a bit of flour., shaking out the excess.  In a bowl blend the eggs, sugar, milk and salt.   Add flour and most of the cinnamon into the sugar mixture, blend and then add the chopped peaches.   Pour into the pan.  Arrange the sliced peaches into a spoked wheel pattern.  Sprinkle with sugar, pecans and a bit of cinnamon.  Bake for about 55 minutes.  Cool and serve.  If your grandma ever made peach dumplings as mine did, this is the best and easiest substitute I've found.

Vanilla Peachy Colada

Peaches and zucchini were plentiful this year in our area of the world. I expect to create a few more surprises in the next couple of weeks with the season's bounty. I'm thinking maybe a zucchini lasagna or more zucchini cookies with apples and spices!

When I woke to rain this morning it was a pleasant surprise. I felt as though a good Umbrian soup or clam chowder would be appropriate but I know those days are ahead. Last week we experienced another blast of summer. I had made a cocktail from some peaches and wanted to share it with you. The only thing missing is the 95 degree weather but just as it's five o'clock somewhere it is surely 100 degrees still somewhere!

2 shots of vanilla vodka

2 ripe small peaches

1 c crushed ice

1 tsp sugar

2 drops vanilla flavoring

1 drop coconut flavoring

Peel and pit peaches and place in blender along with the rest of the ingredients. Blend until smooth and pour into a nice stemmed glass. Garnish with mint or a peach slice. Serves 2.