Monday, July 4, 2016

Peach Gooey Butter Cake

Peach Gooey Butter Cake

A delightful summertime dessert, this gooey butter cake is topped with fresh peaches. It starts with a boxed mix and is ready for the oven in no time!

peach gooey butter cake in the oven, ready to bake


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Half this year is over. I think it's time to set a few goals. One of my goals is to get better at actually using fresh fruits when they are ripe and abundant. Not to toot my own horn, but it is my blog and I do work to pay my hosting fees and all so . . . I'm pretty good at putting up fruit by freezing it.


putting up peaches--peach jam, peach salsa, and frozen peaches
shown here: peach jam, peach salsa, frozen peaches, shrimp gumbo, shrimp cocktail, shrimp salad . . .


I'm also pretty good at using that frozen fruit in a wide variety of ways. From Blueberry and Sweet Corn Waffles to Cheater Margarita Smoothies, I figure I've got a handle on the endless pints of blueberries I freeze each year.



a case of peaches from the peach truck and frozen peaches
What I lack in decent photos of the finished product, I make up in messy kitchen photos. My life!


For fresh fruits I make a variety of savory dishes. I've shared Black Raspberry Goat Cheese Crostini, Cherry Peach Salsa, Sweet and Spicy Chicken, Peach, and Chile BBQ Pizza, and Beet, Blueberry & Goat Cheese Appetizers on this website as a few examples.



my messy table with the recipe and base for peach gooey butter cake


No, what I need to work on is using fresh fruit, in season, as dessert. Last night I made (and ate,and didn't photograph) a peach and blueberry cobbler using the last of The Peach Truck peaches and some blueberries from the Community Supported Agriculture (CSA) farm share. [I got a fruit share this year. Score!] Tonight I'm going to make a patriotic Cherry Blueberry Cobbler to eat with the vanilla ice cream my son made this afternoon. I'll try and remember to take pictures so I can share it.


pouring the cream cheese layer for peach gooey butter cake


Today I want to share a tasty dessert that I have lousy photos of. See, along with using more fresh fruits while they are in season, I need to work on making more desserts for my family. Dessert seems to be something I make for other people, not for just us. After I get the entree and any sides going, I just don't have the energy to make a dessert. When I take a page from Alanna's playlist, and cook something every day, I have leftover sides a plenty and can take the time to make a dessert.



Robert Barker the Basset hound looking on as peach gooey butter cake is being assembled
Robert Barker manages to insert himself right where we stand.

I made this Peach Gooey Butter Cake for a sled hockey picnic last summer. As usual, I was running late and pulled the cake out of the pan, tossed it in a towel-lined box in the trunk, and hit the road. I took photos of my daughter making it, and of the nearly empty pan at the end of the party, but you'll get no Pinterest-worthy shot here. Sorry.


a photo of peach gooey butter cake in the car trunk


This recipe is courtesy of a timely-in-my-email-inbox from RecipeGirl. Lori's Blueberry Gooey Butter Cake got me thinking about the peaches I'd picked up at the farmer's market earlier in the day. My daughter mostly followed the recipe (which is Paula Deen's) and substituted chopped fresh ripe local peaches for the berries. Do try this at home. You and your loved ones are worth a nice dessert!


a collage of photos showing peaches and peach gooey butter cake


Peach Gooey Butter Cake


Ingredients

  • 1 box yellow cake mix (mine was 16.5 ounces)
  • 3 eggs
  • 2 sticks (8 ounces by weight) butter, melted, divided
  • 1 box (8 ounces by weight) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3+½ cups (16 ounces by weight) powdered sugar
  • 2 large fresh peaches, sliced and chopped

Instructions

  1. Preheat oven to 350 degrees and grease a 9x13 inch pan. Mine was glass and I used the butter wrapper to grease it.
  2. In a large bowl with a beater, mix the cake mix, one of the eggs, and half of the melted butter until combined. Press into prepared pan (I used the other butter wrapper for this).
  3. In the same bowl, no sense dirtying another dish, beat the cream cheese with the vanilla extract until fluffy. Beat in the remaining eggs and butter. Mix in the powdered sugar.
  4. Pour the cream cheese mixture over the prepared base. Top with chopped peaches.
  5. Bake for 40 to 50 minutes, until the edges are browned. The center will still seem gooey--hence the name. Serve warm or at room temperature, and refrigerate any leftovers. They're good for breakfast.


For more recipes using peaches, please see my Peach Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


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the leftovers of peach gooey butter cake
makes a good breakfast . . .

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