I was doing some research for a new article I am writing and ran across a great preparedness site called,
theorganicprepper.
Daisy, the owner of the site had a great article on peaches titled,
10 Awesome Ways to Preserve the Whole Peach. I really wish there was more ladies with up and running prepping sites out there. They are sadly far and in-between.
Anyway, here is a peach cake recipe, I would like to share with the group.
Kurz* German Peach Cake
Ingredients
- 1/2 Tsp Baking Powder - 1 1/4 Cup Flour
- 1, Tbls Sugar - 1/2 Tsp Salt
- 1, egg - 1/4 Cup Milk
- 3 to 4-large ripe and skinned peaches - Later 1/2 Cup mixture of Sugar & Cinnamon
- 1/2 Pound butter (Two sticks)
In a mixing bowl mix backing powder, flour, sugar, salt, and 1 1/2 sticks cold butter. I mix using a pastry
cutter -You could use a Cuisinart, but I hate cleaning them - Until the mixture comes together resembling
peas.
In a separate bowel or cup beat egg and milk together and then add to your butter/dry mixture and mix
till the dough becomes a ball. Depending on humidity, you may have to add a dollop or two of milk.
Place dough into a 9-inch round, well-greased cake pan. Work out the dough with floured fingers to the
edge of the pan and up the sides. Place peeled peach halves on the dough. You will probably have to
cut one of the peach halves up to fill the holes between the peaches.
Sprinkle the peaches with your sugar and cinnamon mixture and dot the peaches with chunks of the left
over half stick of butter.
Bake in a 375-degree oven for 45-minutes. The crust along the top of the pan should be brown.
Enjoy!
Any recipes you would like to share? I am looking for a no-sugar peach preserves recipe. Got one?
