Dear New York in the summer, I forgive you.
I know that in the majority of my blog posts I complained about your means, humid stink, too hot for-nothing, but you have done everything right this year. It was much nicer than my first 8 summers and turn my oven was not half bad. This improved means you'll be more comfortable this winter too, like this past one was just stupid.
Thanks a bunch,
Audra
I'm so tired you guys. When I begin to write letters to inanimate objects such as cities and seasons, you can bet my sleep deprivation suddenly reached the point of being a little delusional here.
So- instead of pretending that I have something interesting to say about this recipe just know this: Peaches are in season, this cake is super easy, this cake is super fresh, light and delicious. I told you in it yet? Just doing ok?
Good cooling I'll go back to lying in the entrance to the kitchen to prevent Hugo crawl and lick the floor as a puppy. #whydoeshedothat?
- Caramel sauce ½ [sucrebrun
- 1 tablespoon
- peaches- 2 large slice
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter, softened
- ½ cup sugar
- ½ teaspoon pure vanilla extract
- 1 large egg (room temperature)
- ½ cup buttermilk well shaken
- Preheat oven to 375F. Butter and flour an 8-inch cake pan. Put aside.
- In a bowl, mix together midsize flour, baking soda, baking powder and salt.
- In a large bowl with a spatula, cream butter and sugar. Add the egg and vanilla extract and beat the until smooth.
- Add flour and buttermilk alternately, beginning and ending with the flour. Mix on low speed until just combined.
- Spread the caramel sauce over the cake pan bottom and sprinkle brown sugar on top. Arrange peaches on top of the sugar and then roll the dough gently on fisheries.
- Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.