Sunday, August 16, 2009


Summer, what a great time of the year for fresh fruits. Visit your local farm and taste what real local fruit actually tastes like. Anything that has to travel for more than a day is no longer, healthy, fresh and TASTY. While in the Okanagan, we have the privilege of aquiring these juicy fruits quite easily and I must say AWESOME. I went to the local farm Davison Orchards in Vernon. They have a great selection of their own home grown produce. Check them out!

Did you know that peaches originated from China and were the favoured fruit by the emporers? Smart people!

I made a Peach Streusel Cake with my lovely fruits and here is the end result. Very easy to make and tasty if I may say...

Recipe by: Diana Rattray,


  • 10 tablespoons unsalted butter (I guessed about 3/4 cup)
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 to 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced

  • Topping:
  • 1/3 cup all-purpose flour
  • 4 tablespoons brown sugar
  • 3 tablespoons butter
  • 1 scant teaspoon cinnamon


Butter and flour a 9-inch springform pan. Heat oven to 350°.

In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. Spread/pat the batter into the prepared pan. Slice the peaches and arrange over the batter, pressing lightly, in a concentric circle, overlapping as needed.

Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches. Bake for 55 to 65 minutes, or until golden brown and peaches are tender and bubbly.


No comments:

Post a Comment