Just Peachy

Right now the peaches are so sweet and good and thankfully, within my budget. I'm finding them for around a dollar a pound. Not too shabby. As a result my desserts over the last two weeks have revolved around this fuzzy, juicy fruit. I wanted to share my favorite peach dessert on here. Unfortunately, I don't have A favorite peach dessert...I have two! So today I bring you my Peach Pudding Cake and Peachy Chiffon. Every summer around this time, without fail, I make these two desserts. I tend to make the peach cake first. Probably because I can throw it together so quickly and it makes less. This way, I don't feel as guilty about eating the whole thing all by myself!



The Peachy Chiffon makes more, so I need an excuse to make it. A cookout...family dinner...any place enough people are gathered to polish this off so that I do not have to eat the whole thing myself. Trust me, it's good enough that you'll want to! If there are no social events on my horizon and I'm really craving the Peachy Chiffon...I simply start inviting people over. My summer just isn't complete without this little taste of Heaven.

This picture really doesn't do it justice. You see, I had company and was too distracted playing hostess to remember to serve this up "all pretty" for a picture.



Now that I've tempted you with the Peachy Chiffon, I want to return to the Peach Cake. Here's what you need to make the most delicious peach cake ever: peaches, flour, sugar, milk, butter, salt, and baking powder.



To begin, slice 3 cups of peaches, stir in 3/4 cup of sugar and set aside.



Now take an 8 X 8 inch square or an 8-9 inch round baking dish and place 1/2 stick of butter in the bottom. That's right, 1/2 stick of butter. This cake is not on your diet. In my defense, the original recipe which I got from my grandma (who remembers that she got it from her sister-in-law), calls for a whole stick. I cut it in half. Place the pan in your pre-heated oven and allow the butter to melt.



While the butter melts, mix up the sugar, salt, flour, baking powder, and milk into a thin batter.




Pour the sliced peaches on top of the melted butter.



Pour the batter on top of the sliced peaches.



Now bake at 350 degrees for 45 minutes. It comes out looking all golden brown and beautiful. Now the waiting begins....



You have to let it cool for long enough that you don't burn the taste buds right off your lil' ol tongue. Do I sound like I know what I'm talking about? I may have indulged in this cake before it was cool enough. I can't help myself. It's fabulous.



Peach Cake

1) Combine:

3 cups fresh sliced peaches
3/4 cup sugar

Let stand while continuing with other cake preparations.

2) Place 1/2 stick butter in a 8-9 inch baking dish. Melt in oven preheated to 350 degrees.

3) Combine:

1 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk

Stir until smooth.

4) Place sliced peaches on top of melted butter in the baking dish.

5) Pour batter over peaches.

6) Bake at 350 degrees for 45 minutes


And now for Peachy Chiffon!



Start by mixing together graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9 X13 inch dish.



Make the filling by combining cream cheese, sugar, vanilla, almond extract, and prepared Dream Whip or Cool Whip. I use Dream Whip, because that's the way my mom made it. I'm sure Cool Whip works just fine also.



Carefully spread the filling over the graham cracker crust.



Top with freshly sliced peaches. You can sweeten them a with a little sugar if you like. I only top as much of the dessert with peaches as I think will be eaten. If the dessert starts to disappear, I just slice a few more peaches over the top. This way you avoid browning of the peaches and if you have leftovers, the chiffon stores beautifully separate from the "peachy".



Peachy Chiffon

Crust:

1 cup graham cracker crumbs
1/4 cup butter, melted
1/3 cup sugar

Mix together and press into a 9 X 13 inch dish.

Filling:

8 oz. cream cheese
1 tub Cool Whip or 1 envelope Dream Whip, prepared
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Blend cream cheese with sugar and extracts. Fold in whipped topping. Spread over the graham cracker crust. Slice enough peaches to cover, 8-9 peaches.

For a printable copy of this recipe, click here!