Peach season has is coming to a swift close around here. The need for quick and easy desserts in my house has not.
I stumbled on this recipe last week. I was intrigued by the short ingredient list, simple instructions, and lack of clean up.
I found the original recipe here and substituted the last of my fresh peaches for the plums originally called for. And the recipe was so simple and quick that I didn’t even take pictures of the process.
1/2 cup unsalted butter, softened
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup packed brown sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
Combine the butter, sugar, and brown sugar, mix in the egg, sour cream and vanilla. Gently fold in the flour and baking powder. Spread the very dense batter into the bottom of a 9″ pan. Arrange prepare fruit on top (any stone fruit will do). Sprinkle remaining tablespoon of sugar on top. Bake in a 350 F oven for most of an hour or until golden brown all over. Allow to cool on a wire rack to warm (do not cool completely if serving immediately).
The artfully arranged, sun-kissed peaches definitely add something to the whole dessert. I was too lazy to get my round cake pan all the way up from the basement, so I used a pie plate instead. When sprayed and floured as directed, it worked just as well.
Once baked, the fruit nestles nicely into the dense batter. I did sprinkle the entire thing with white sugar before baking. It caramelizes the fruit very nicely. I never did drizzle it with warmed cinnamon honey. I can see how that would work very nicely with the peaches – not so sure how it would taste when made with plums.
Serving it warm is the best option. If it is baked ahead of time, it is best to re-heat it in a low (250 F) oven. When not being devoured, keep it covered in the fridge.
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