My grandmother, Bobbie Lee, was a caffeine addict. The woman could not function before her third cup of coffee in the morning. Around 3:00 in the afternoon, she needed another hit, and would have a "coffee time" break. Whenever we stayed at her house, we looked forward to a "coffee" (i.e. hot chocolate or milk) and some sort of snack. I've turned into my grandmother in that, around 3:00, I need a little caffeine pick-me-up. I usually try to resist having something sweet with my afternoon coffee, but sometimes the temptation is too great. Ina Garten's fresh peach cake is perfect for coffee time (or really any time). I tried this recipe out a few weeks ago and it was too good not to share.
Fresh peaches and cinnamon sugar are layered between rich sour cream cake batter and topped with chopped pecans. This is essentially a coffee cake with peaches. The only liquids in this cake are the eggs and sour cream, but the peach juice keeps it light and moist. I used baking spray with flour to prepare the pan and had no trouble getting the pieces out. Serve with a dollop of homemade whipped cream and an iced coffee for the perfect summertime snack.
Get the Recipe: Barefoot Contessa Fresh Peach Cake
1 cup cold heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
In a stand mixer fitted with the whisk attachment, whip cream on high speed until it starts to thicken. Add sugar and vanilla and continue whipping until firm. This will keep in the fridge for a few hours. Serve with a sprinkle of ground cinnamon.
Get the Look:
I used trellis-patterned salad plates for the cake alongside white linen cocktail napkins. I served iced coffee in highball glasses with glass straws. I ordered the straws on Amazon and love using them for cold coffee or smoothies. I have yet to perfect a method of brewing iced coffee so, in the meantime, I just buy bottled coffee from the grocery store.
Thanks for reading!