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Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Fresh Peach Coffee Cake

Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

I really had no other reason to make this fresh peach coffee cake than I just wanted to.  It’s peach season, the sun is shining, and I wanted a delicious breakfast cake to have in the morning at work!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Do I really need any more reason than that?

Nope.  Sure don’t.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

So this coffee cake is subtle in flavor in the cake, but the peaches pack a huge flavor punch!  I  honestly don’t know which part I like more, the juicy peaches inside or the crumbly goodness on top.

Both.

Yup… both.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

And let’s be honest here, I don’t always eat a lot of what I bake… but I didn’t share more than one piece of this peach coffee cake with my family!

In fact, I put a big DO NOT EAT sign on it so they’d stay out and I could enjoy a piece every morning until it was gone.

*sigh*

I’m still dreaming about this cake…

Maybe I should make another one.

Nah.

Ha!

Happy Baking!

Fresh Peach Coffee Cake

Fresh Peach Coffee Cake

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

Coffee Cake

  • 3 cups all-purpose flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/3 cups whole milk
  • 3 cups fresh peaches, peeled and diced + 2 Tbsp all-purpose flour

Crumb Topping

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 Tbsp unsatled butter, melted

Icing

  • 1 cup powdered sugar
  • 2 Tbsp whole milk

Instructions

  1. Preheat oven to 350F degrees. Grease and flour a springform pan.
  2. In a large bowl, stir together flour, baking powder, cinnamon and salt.
  3. In the bowl of your stand mixer, cream together the sugar and butter until light in color, about 3 minutes.
  4. One at a time, add the eggs and beat until combined. Mix in the vanilla. Make sure to scrape the sides and bottom of the bowl to ensure everything is incorporated.
  5. Alternate adding the dry ingredients and milk to the wet mixture making sure to beat well after each addition.
  6. Toss the peaches in the 2 Tbsp of flour and fold into the batter.
  7. Pour batter in to prepared pan and smooth out until level.
  8. Bake for 25 minutes. til
  9. Sprinkle the topping over the top of the cake until covered then bake an additional 20-30 minutes or until a toothpick comes out clean from the center.
  10. Once the cake has cooled, drizzle the icing over the top.

Topping

  1. Combine sugar, flour, and cinnamon in a small mixing bowl.
  2. Add butter and mix incorporated. It will look like wet sand.

Icing

  1. In a small bowl, whisk together the sugar and milk until smooth.

Notes

Recipe originally from Barbara Bakes.

 

Roasted Apricot and Peach Cake | JavaCupcake.com

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake | JavaCupcake.com

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake | JavaCupcake.com

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake | JavaCupcake.com

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake | JavaCupcake.com

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake

 

I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream

Apricot filled Peach Cake with White Chocolate Buttercream

Ingredients

Roasted Fruit

  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon

Peach Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches

Apricot Filling

  • Roasted apricots
  • 1/4 cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla

White Chocolate Buttercream

  • 300g high quality white chocolate
  • 1 1/2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring

Instructions

Roasted Fruit

  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.

Apricot filling

  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.

Peach Cake

  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

White Chocolate Buttercream

  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
  4. Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.

Assembly

  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.

 

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

Fresh Raspberry Peach Cobbler

Fresh peaches and raspberries seasoned with cinnamon, sugar and nutmeg covered in a simple batter baked then topped with vanilla ice cream make this Fresh Raspberry Peach Cobbler the perfect summer dessert!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

I have spent the last four 4th of July’s in Germany celebrating with the Americans here on the military base.  This year, I decided to invite my ex-pat friend and his fiance who is German along with his daughter who is also German to our home to experience a traditional Independence Day celebration!

We served bbq chicken, brats, hot dogs with all the trimmings, taco dip, veggie tray, broccoli salad, baked beans and all kinds of American soda, chips and munchies!  For dessert, I wanted to make something traditionally American and in season, but something that would be easy to whip up the day before the party.I decided on this Fresh Raspberry Peach Cobbler! My German friends went crazy over it!  I mean really, you can’t go wrong with fresh berries baked with sugar and spices can you?

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

This cobbler starts with melted butter in the bottom of the pan.  Strange, yes?  But effective… absolutely!  On top of the butter the batter is poured evenly, but without mixing it all together. Finally the fresh peaches, sliced with or without the skins, and fresh raspberries are spooned over the top of everything.  Again, yes it’s strange but it the end the batter bakes up into the berries and you’re left with this amazing cobbler!

I paired the Fresh Raspberry Peach Cobbler with a dollop of vanilla bean ice cream.  The creaminess of the ice cream with the sweet tartness of the fruit is a delightful combination!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

So simple.  So delicious.  So perfect for an Independence Day celebration!

Happy Baking!

Fresh Raspberry Peach Cobbler

Fresh Raspberry Peach Cobbler

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

Bottom of the Pan

  • 12Tbsp unsalted butter, melted

Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup heavy cream
  • 1/2 cup milk

Fruit

  • 6 large peaches, sliced (skins on or off - your preference)
  • 3-4 cups fresh raspberries
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp almond extract
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 F degrees and lightly spray a 9x13 baking dish with cooking spray.
  2. In a large bowl, combine the sliced peaches, sugars, cinnamon, nutmeg, and extracts. Fold with a spatula until well combined. Add the raspberries and gently fold to combine and coat with juices being careful not to smash the berries.
  3. In another large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, cream and milk and whisk until smooth.
  4. Melt the butter and pour it into the bottom of the prepared pan.
  5. Pour the batter over the butter. DO NOT MIX together, simply pour the batter over the top and let the butter seep up into the batter.
  6. Gently scoop the fruit mixture evenly over the batter. Again, DO NOT MIX TOGETHER.
  7. Bake for 45-60 minutes or until top is golden brown.
  8. Allow to cool for 30 minutes before serving.
Peaches n' Cream Cupcakes | JavaCupcake.com

Peaches n’ Cream Cupcakes

Bloggers helping bloggers. It’s a great thing.  Last month, I had six amazing posts from some super bloggers step in for me here on JavaCupcake while my family transitioned to live without our soldier.   This time… it’s my turn to help out another blogger.

Peaches n' Cream Cupcakes | JavaCupcake.com

Mallory of Total Noms got married this past weekend.  I love weddings.  Maybe, it’s because I never had one… maybe it’s because I love the idea of sharing the love you have for another person openly, in front of everyone who matters to you… professing your commitment to that person.   Everything about that… I love.  So, when Mallory reached out to the blogging community for guest posts on her blog while she went on her honeymoon… I jumped at the chance to help her out!

10lbs of tart mini white peaches | JavaCupcake.com

A couple weeks ago the peaches here in Germany were literally falling from the trees.  There were so many that were ripe for the picking and my friend Mareile did just that.  She brought me a bag of the “extra” peaches that she couldn’t use… the extras equaled about 20lbs worth of peaches.  So… I made a peach crumble pie and I made Peaches n’ Cream Cupcakes.  But, these cupcakes were going to be special, for Mallory and her readers.

So… head on over to Total Noms and check out the Peaches n’ Cream Cupcakes I made for Mallory.  Tell her I sent ya and please, wish her a big CONGRATULATIONS on her marriage!

I can’t wait to see the pictures of your wedding Mallory!!

Peaches n' Cream Cupcakes | JavaCupcake.com

 

Peach Crumble Pie | JavaCupcake.com

Peach Crumble Pie

Today I’m guest posting over at In Katrina’s Kitchen for the fabulous Katrina.  Unfortunately, she recently had surgery and is unable to spend any time in the kitchen creating for her blog… so I offered to help!

Peach Crumble Pie | JavaCupcake.com

A friend of mine picked about 50lbs of fresh picked mini white peaches.   Yes, you read that right… 50lbs!   Well, she gave me at least half of those peaches and I was literally swimming in them!  I had so many that I almost didn’t know what to do with them.

10lbs of tart mini white peaches | JavaCupcake.com

Almost.

Pie and Cupcakes.  That’s what I decided to make.

This Peach Crumble Pie has a from-scratch crust.  Yes… you read that right again.  I MADE A PIE CRUST FROM SCRATCH!! If you’ve been a reader of JavaCupcake for a while you’ll know that I typically buy my pie crusts from the store because I have never had luck at making crusts.

Not this time!

I used the Pioneer Woman’s recipe for pie crust and HOT DAMN it turned out great!

Peach Crumble Pie | JavaCupcake.com

Inside this flaky pie crust is perfectly seasoned slices of tart white pears, cinnamon and sugar.   On top is a crispy crumble topping that add the right amount of crunch and sweetness to the pie!

To get the recipe, head over to In Katrina’s Kitchen!  Make sure to tell her I sent you and please, wish her a speedy recovery!

Enjoy!

{Guest Post} Peachy Keen Cupcakes

Heather of Heather’s Dish is on the blog today sharing these amazing Peachy Keen Cupcakes with you!  Don’t those slices of peach on top make you want to jump through the computer and eat them!?

Peachy Keen Cupcakes by Heather's Dish for JavaCupcake.com

THANK YOU Heather, for creating this cupcake and recipe for me!  It’s an amazing feeling to have the love and support of the blogging community during this difficult time! Be sure to check out Heather’s blog and thank her for such a sweet recipe!

GP-Heathers-Dish

Y’all, I am just so honored to be posting on Betsy’s blog today!  The sacrifices her husband and her whole family make for our country – well, it truly does bring tears to my eyes. And the fact that she was able to reach out and get so much love and support from such an incredible community of bloggers?  Well, let’s just say that while I haven’t had to work through deployment, I too have experienced that love and support during hard times and there truly aren’t words to express my gratitude.

So let’s talk peaches, shall we?  As a native Texan I grew up enamored with the sweet and juicy stone fruit that came out of Fredericksburg, Texas during the dog days of summer.  Sure, I grew up and lived in West Texas, but those trips to the Hill Country always meant that we’d get to sink our teeth into those sweet peaches, which would always yield a peach-juice beard on everyone who surrendered to that sweet summer treat.  As a proper Texas girl I think it’s safe to say that that’s the only kind of “beard” a gal should have, and I’d gladly wear mine around til the peaches were gone!

Peahcy Keen Cupcakes by Heather's Dish for JavaCupcake.com

These days I live in the South where sweet juicy fruit is still abundant and just oh-so-delicious.  I mean really, what a blessing to eat so well during these hot summer months!  To celebrate (and maybe to use some peaches we inevitably didn’t have the time to eat immediately) I thought what better way to celebrate Betsy’s family, summer and this beautiful community than stuff cupcakes full of peaches and slather on some cream cheese frosting.

I mean really, that’s a celebration.  So let’s get on it!

Peachy Keen Cupcakes

Peachy Keen Cupcakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the cupcakes

  • 1/2 cup butter, at room temperature
  • 1-1/2 cups light brown sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 cup peach puree (2-3 large peaches, peeled and pureed in a food processor or blender)
  • 1/2 cup plain Greek yogurt
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 large peaches, peeled and finely diced
  • zest of one large orange

For the cream cheese frosting

  • 1 stick butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

For the cupcakes

  1. Preheat oven to 350.
  2. Line a muffin pan with cups and brush the rim lightly with oil.
  3. For the cupcakes, cream together the butter and sugar.
  4. Add the eggs and vanilla and mix until well combined.
  5. Add the peach puree and Greek yogurt and mix until well incorporated.
  6. Sift together the flour, cornstarch, baking powder, baking soda and salt.
  7. Gently fold the dry ingredients into the wet until just combined.
  8. Toss the diced peaches and orange zest with 1 tablespoon flour and then fold into the batter until evenly distributed.
  9. Scoop the cupcakes by 1/4 cup each into the lined muffin cups.
  10. Bake at 350 for 15-20 minutes until just done.
  11. Let cool completely before frosting.

For the frosting

  1. Cream together the butter and cream cheese until smooth.
  2. Slowly add the powdered sugar and vanilla, mixing until smooth.
  3. If a thinner texture is desired, add the milk 1 teaspoon at a time until desired consistency is reached.
  4. Spread the frosting evenly on the cupcakes.

Heather DisarroHeather Disarro is a native Texan who now lives in Little Rock with her husband, son, and two rambunctious labs. She graduated from Texas Tech University in 2006 with a degree in Restaurant/Hotel/Institutional Management and English. After forays in the restaurant, fashion and outdoor apparel industries, her passion for food, writing, photography and travel led her to begin a food- and life-based blog, Heather’s Dish, where she blogs on a daily basis. She also coordinates a blog dedicated to encouraging women to see their own true beauty, FacesofBeauty.org, which is run solely from individual contributions. In her free time, you can find Heather working out, playing hide-and-seek with her son, kneading bread or hiking with her family. She is a wife, mother, storyteller, writer, hopeful crafter, and all-around completely blessed!

Connect with Heather here: TwitterFacebookPinterestInstagramGoogle+ YouTube or her Blog, Heather’s Dish

 

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