When I have the opportunity bake at home, it brings me right back to time in the kitchen with my mom. We made crisps, cobblers, cakes, loaves and muffins. As I grew older and flew solo in the kitchen, it became, and still is, my place of solace. Baking is exact and there is no way to rush the process; it is a double victory – quiet time found for mom and a beautiful result to share with your family. My daughter is twelve and we are finding our own time at the oven. Conversation flows and while peeling, slicing, dicing, mixing and cleaning, you can connect with your Macaroni Kid in a positive way.
It’s peach season now. Here is a simple recipe to prepare on your own or with some child size company in the kitchen.
Picnic Peach Cake
12 servings
Ingredients:
4 cups all purpose flour
2 cups sugar
1 cup light brown sugar
2 cups butter, softened
3/4 cups milk
1/4 cup orange juice
6 large eggs
2 tsp vanilla extract
2 1/2 cups diced fresh peaches
Directions:
- Preheat oven to 325 degrees.
- Place flour, sugars, butter, milk, orange juice, eggs and vanilla in the bowl of an electric stand mixer. Beat at low speed for 1 minute, scraping down sides as needed. Beat at medium speed for 2 minutes.
- Stir in peaches.
- Pour into a well greased and floured 10” tube pan.
- Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted into center comes out clean.
- Cool in pan on a wire rack for 20 minutes. Remove from pan and cool on wire rack completely.
