{"id":4667,"date":"2011-07-15T15:53:59","date_gmt":"2011-07-15T21:53:59","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4667"},"modified":"2011-07-15T15:53:59","modified_gmt":"2011-07-15T21:53:59","slug":"cinnamon-sugar-peach-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/07\/15\/cinnamon-sugar-peach-cake\/","title":{"rendered":"Cinnamon Sugar Peach Cake"},"content":{"rendered":"<p>When I came across this recipe I practically ran to the kitchen to begin making it. \u00a0I took out a stick of butter, 2 eggs and buttermilk to bring them to room temperature. \u00a0Since my little guy was asleep, I couldn&#8217;t make it to the store to get the one ingredient I lacked&#8230;fresh peaches. \u00a0So I used&#8230;<em>canned peaches<\/em>. \u00a0Did you just cringe? \u00a0I&#8217;m embarrassed, especially when there are fresh, juicy peaches available about a mile from my house. \u00a0While I am sure fresh peaches would have been better, the cake still turned out wonderfully. \u00a0That means you can make this in the dead of winter, when peaches aren&#8217;t so abundant.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4671\" title=\"peachcake\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg?resize=587%2C387\" alt=\"\" width=\"587\" height=\"387\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg?w=587 587w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg?resize=300%2C197 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg?resize=150%2C98 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/peachcake.jpg?resize=400%2C263 400w\" sizes=\"(max-width: 587px) 100vw, 587px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Thanks to Ina Garten, one of my favorite Food Network people, for this recipe. \u00a0Her recipe calls for sour cream, which I did not have. \u00a0I substituted 3\/4 cup of buttermilk and 1\/3 cup softened butter. \u00a0I think it would have been fine to use 1 cup of buttermilk without the additional butter.<\/p>\n<p>This cake can be eaten for dessert with a scoop of vanilla ice cream, or for breakfast. \u00a0Enjoy!<\/p>\n<h3>Cinnamon Sugar Peach Cake<\/h3>\n<p>Courtesy of <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fresh-peach-cake-recipe2\/index.html\" target=\"_blank\">Ina Garten, foodnetwork.com<\/a><\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>1\/2 cup + 1\/3 cup of softened butter<\/li>\n<li>1 cup + 1\/2 cup sugar<\/li>\n<li>2 eggs<\/li>\n<li>3\/4 cup buttermilk<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>2 cups flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>1 large can of peaches, drained and rinsed<\/li>\n<li>1\/2 cup pecans<\/li>\n<\/ul>\n<div><em>Directions<\/em><\/div>\n<div>\n<ol>\n<li>Preheat the oven to 350\u00b0 F. Grease a 9-inch-square baking pan.<\/li>\n<li>In the bowl of an electric mixer fitted with the paddle attachment, beat the all the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the buttermilk and vanilla, and mix until the batter is smooth.<\/li>\n<li>In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.<\/li>\n<li>In a small bowl, combine the remaining 1\/2 cup sugar and the cinnamon.<\/li>\n<li>Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.<\/li>\n<li>Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.<\/li>\n<li>Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.<\/li>\n<\/ol>\n<\/div>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2011\/07\/15\/cinnamon-sugar-peach-cake\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>When I came across this recipe I practically ran to the kitchen to begin making it. \u00a0I took out a stick of butter, 2 eggs and buttermilk to bring them to room temperature. \u00a0Since my little guy was asleep, I couldn&#8217;t make it to the store to get the one ingredient I lacked&#8230;fresh peaches. \u00a0So [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,10,15],"tags":[901,40,155,480,479,917,121],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1dh","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4667"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4667"}],"version-history":[{"count":0,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4667\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}