This is my contribution to this week’s Ina’s Garden group, for which the theme is Cooking in Comfort. Comfort food has many connotations. In general, I suppose it often refers to savoury food – rich, meltingly tender stews, hearty soups or a decadently rich macaroni and cheese. But comfort food to me can also be desserts and treats – a rich chocolate brownie, a silky pudding or a piece of homemade cake – made all the more special by the fact that these are occasional treats. I have to confess that for me, the ultimate comfort food is a piece of delicious cake, so when given a theme that involved comfort, I was bound to choose something like Ina’s Fresh Peach Cake.
I adore peaches and this cake sounded so easy to make, I could not resist. I found it in Ina’s ‘Barefoot Contessa How Easy is That’, a book that is fast becoming a really valuable resource in my kitchen. As well as my favourite peaches, the cake also contains warming cinnamon and mellow pecans.
The recipe was incredibly easy to put together and the cake smelled wonderful when it was baking. It was a very forgiving recipe too. I was a bit distracted while making it as I had a couple of phone calls and at one point the batter sat for a little while before I layered it with the peaches and cinnamon sugar in the pan, but this did not adversely affect the recipe.
We ate it warm from the oven with good vanilla ice cream, and at room temperature this morning for breakfast. It was delicious both ways. I can’t help but think raspberry ripple ice cream would make a gorgeous companion for this sweetly moist and spiced cake as it would be reminiscent of a peach melba.
You can find the recipe here. I will definitely make this it again, and I would consider using different fruits as well.
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Also shared with Cookbook Sundays at Mom’s Sunday Cafe.