On the way to the grocery store, I was listening to Anne Bogel’s What Should I Read Next? podcast. And in an ad, she mentioned a recipe for arugula salad with peaches, goat cheese, and almonds. Once I got into Publix, I couldn’t stop thinking about an arugula salad with peaches. I love both of those ingredients a lot, and it sounded so good.
(Which, if you know my kids, was most of theirs. Surprisingly, David and Libbie did actually try arugula and at least ate peaches and the bagel chips.)
As with most salads, I recommend throwing in whatever quantity of ingredients looks good to you. This recipe is an approximation of what I used, but make it to your tastes. And then enjoy the applause of those around you, because SO YUMMY.
I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.
Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).
I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.
I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.
There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.
(I had some for breakfast this morning. I won’t tell.)
2 T grapeseed oil or melted coconut oil or melted butter
Maple Buttercream Frosting
4 T butter, melted
2 c. powdered sugar
1 tsp. cinnamon
2 T maple syrup
2 T milk
For the Filling
In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.
For the Cake
Preheat oven to 350. Grease a bundt pan well.
With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.
By hand, fold in the peach pie filling.
Make the Streusel
In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.
Back to the Cake!
Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.
Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.
Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.
I woke up this morning feeling almost normal. After weeks and weeks and weeks of first trimester woes and a whole week of stomach bug aftermath, I felt like throwing a party. Instead, I decided to just cook breakfast.
I found this recipe while searching for a coffee cake last week. It doesn’t really fall under coffee cake to me. I think it’s almost more like a Danish, but the dough isn’t that flaky Danish-quality. So we’re just going to call it Breakfast Pastry, OK? Call it whatever you want. It’s yummy.
In my normal existence, I probably wouldn’t feed my kids something with canned pie filling, but:
I’m pregnant, and I’m doing the best I can;
I intended for this to be for our dorm boys originally;
and the ingredients in the pie filling weren’t TOO bad except for food coloring (blegh).
I cut the sugar back significantly because I didn’t think it needed it with the canned filling and powdered sugar drizzle. The dough is certainly not doughnut-like, but I try not to OD on sugar before 10 a.m. Not usually.
Having company for the holidays? This would make a great breakfast for a crowd! It’s filling, delicious, and you can make it ahead and freeze it. Just defrost at room temperature, and warm slightly in the oven if you want that just-baked feel!
Tuesday morning I woke up with a yen for muffins. Muffins are not regular guests in our household, although I enjoy them. I don’t have great muffin pans and (as you will tell in the pictures) I am a messy muffin-maker. Also, a lot of times my muffins mold before they get eaten, because Mr. V is not a big Muffin Man.
I do enjoy muffins when we have them, though, and there was no way around it: Baby Boy was craving muffins.
I was inspired by Amy’s peaches-and-cream muffins but limited to what I had in our pantry and fridge. I started with a blueberry muffin recipe, subbed peaches, made my own more-whole-food adjustments, and then thought a sprinkle of granola on top might add some crunch and interest.
Once upon a time, what seems like a million years ago, Mr. V and I, along with several of our college friends, were at beach week before our college graduation. (OK, it was only 2004. But that does seem like a LONG time ago!)
We stayed at a lovely house with our friends, frolicked on the beach, played softball with a kiddie bat in the street, found a baby sea turtle, and Mr. V threw me into the wall (but that’s another story).
Trying to find something new to cook, we stumbled upon an old recipe box and found this absolute divine deliciousness. We make it often for potlucks and dinners at friends’ houses because it is fairly simple and SO GOOD. It is perfect for summer.
While it’s not really a recipe passed down in our family, I like to think it’s somebody’s family recipe! And we’ll definitely pass it along to Libbie and our other children.
2 1/2 c. mashed peaches (we usually use frozen so as to not have to peel them. I know, that kinda negates the “fresh” part, doesn’t it?)
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 c. sugar
1 c. chopped nuts
1 stick butter
3/4 c. Milnot
1 c. coconut
1 tsp. vanilla
This is the topping that was in the recipe we found. We’ve never used it because I don’t even know what Milnot is. We used to use a vanilla-almond canned frosting. Any vanilla frosting (homemade or not) would work.
Beat eggs; add peaches and mix. Add dry ingredients; mix well. Pour into a greased 9 by 13 pan. Bake 1 hour at 350.
Topping: Mix all ingredients in a saucepan; cook over medium heat until thickened some. Pour over warm cake.
Want to join in the carnival? Add the link to your post (NOT your homepage) to Mr. Linky below; read through the other wonderful linked recipes here; and please link back to Vanderbilt Wife! Thanks. Can’t wait to see what’s on the table this week–maybe I’ll find something to make for our vacation.
[I’m trying out the new Mr. Linky (free version). You do have to click to a separate page for it to work. Sorry!]