I don’t know how many times I’ve said this already (maybe it’s only been in my head), but I can’t wait for fall and winter. I love cold weather, I love the cold air that takes your breath away, I love wearing tights, and I love the food and making fires inside. It’s all just the best. Being hot all the time? Def not for me. We went to a football game this weekend and just BAKED in the sun. I was the one reapplying sunscreen every ten minutes and trying to cower in the shade of other people’s bodies. Give me fall. Give me flannel. Or give me… Lord, I don’t know. Let’s just get on with it.
One note about this summer, though: It’s been phenomenal. Likely one of the best three-month periods of my life. The energy in the air has been incredibly strong and I feel like I’ve been able to harness some of that energy in a really great way. My customer base has increased in WAVES, and the best part? Getting to meet people and learn about who they are, what makes them tick, and being able to make them and and their loves happy through food. The feeling is completely sublime. It’s my dream come true, no joking here! I seriously appreciate the pastry love that has exploded recently.
This cake is a farewell to summer, as I’m sort of vowing to not buy anymore stone fruit and to move on to apples and pears. I also deepened one of my favorite cakes by subbing in rye flour for half of the all-purpose. I’m seriously loving rye these days! It’s so much more intense. And the color is great.
Cake Recipe
1 c all-purpose flour
1 c dark rye flour
1 tsp baking powder
3/4 c granulated sugar
2 tsp cinnamon
1 tsp salt
1/2 c olive oil (vegetable oil would work great, too)
1 1/3 c coconut milk
3 small peaches
Preheat your oven to 375F. Grease an 8″ cake pan and line the bottom with a circle of waxed paper, or parchment paper. Grease the paper, too.
Cut the peaches into wedges, about eight per peach. Arrange them in a nice design on the bottom of the cake pan, on top of the waxed paper. Set it aside while you make the cake batter.
Combine the two flours, baking powder, sugar, salt, and cinnamon. Add in the oil and coconut milk. Whisk to combine. Pour over the arranged peaches, spreading to the edges and trying not to disturb the peaches.
Bake the cake on a sheet pan, as the cake should fill your pan to the top and you don’t want it to spill over (all cake pans are different heights). It’ll bake for about 35 minutes, or an until an inserted toothpick comes out clean.
Let the cake cool for about 30-45 minutes before flipping on to a serving plate. Remove the waxed paper round and marvel at your peaches!