by Chef Kendall Huff
Native Foods Cafe
August is National Peach Month and we are going a little crazy over peaches here at Native Foods Café. For Native Community Days this past week, we featured a very special dessert… Fresh Summer Peach Cake. And people went nuts for it! So much so, that we decided to post the recipe for you all to enjoy this sweet treat at home while the peaches are still perfect.
Summer Peach Cake
For the filling:
1lb peaches, blanched*
1/3 cup brown sugar
½ tsp cinnamon
½ tsp vanilla extract
1 TBSP flour
1 tsp vegan butter
For the cake:
¾ cup flour
¾ tsp baking powder
½ tsp baking soda
1 ½ TBSP brown sugar
1 ½ TBSP sugar
2 TBSP vegan butter, COLD
2/3 cup soymilk
*To blanch the peaches, gently submerge the peaches in boiling water for 30 seconds. Remove and place in ice bath, then peel the skin from the peaches.
After the peaches are peeled, slice them into ¼ inch slices.
Place the peaches, sugar, vanilla and flour into a bowl and toss well to coat the peaches.
Grease a pie pan with the vegan butter and place in an oven preheated to 425 for 5 minutes.
Carefully remove the pie pan and fill with the peach mixture.
Place the pan back in the oven and bake for 8 more minutes.
Top it off with some cake!
Sift together the dry ingredients in a bowl.
Using a mixer on low speed, add the cold butter in one TBSP at a time.
Add the soymilk and increase the speed to medium. Mix until all lumps are gone, about 1-2 minutes.
Pour the mix over the peach fillin’ in the pie pan and bake at 425 for about 17-19 minutes, oven times may vary. Use a toothpick or knife to test the center.
Remove from oven and let cool completely, then flip pan over onto a plate and tap the pan gently until the cake slides onto the plate.
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