Summer Morning Coffee Cake

Everyone should have this easy, delicious anytime cake in their kitchen repertoire. You can use any stone fruit with this. Right now, we love it with dainty white Opal peaches.

1 stick (4 oz / 8 tablespoons) butter, softened
2/3 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
2 eggs
1/4 tsp ground cardamom, optional but it adds a nice herbal-lemony flavor
1/2 lb peaches, pluots, or nectarines, pitted and sliced into eighths
1 tablespoon sugar mixed with a pinch of cinnamon, allspice, nutmeg, or cardamom

Preheat oven to 350 F. Cream butter with sugar and salt until fluffy and well combined. Add eggs one at a time, beating well. Beat in vanilla. Sift flour, baking powder, and cardamom (if using) together. Stir flour gently into butter mixture. Scrape batter into an 8” x 2” round pan, lightly greased if you plan on unmolding the cake, ungreased if you’re happy eating it right out of the pan. Embed the fruit slices, cut side down, into the surface of the batter. Sprinkle lightly with spiced sugar. Bake for 45- 50 minutes, until the top of the cake is a deep golden brown and the fruit has almost vanished beneath the surface. Serve warm or at room temperature.

Bruschetta with Peach Salsa and Melted Brie

Here's a great appetizer idea using our peaches! Tweet or send us your pictures!

Place the cheese in the freezer for about 20 min for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day in advance. Toast bread and assemble just before serving.

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 8 ounce French bread baguette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces

1. Preheat broiler
2. Combine first 7 ingredients; set aside
3. Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Yield 12 servings (serving size: 2 bread slices)

Aprium Coffee Cake

1 2/3 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp baking soda
10 tbsp butter (1 stick + 2 Tbsp), chilled
1 tbsp milk
1/2 cup sugar
1 egg, lightly beaten
1 tbsp milk
1 lb apriums, halved

Topping
1 tbsp crème fraîche, heavy cream, or sour cream
1 tbsp sugar
1 egg

Confectioner’s sugar

Preheat the oven to 350°F and grease a 9'' cake pan, preferably springform.

In a food processor, quickly pulse the flour, baking powder, salt, and baking soda together. Add butter and pulse until butter looks pebbly and chunky. Add sugar and pulse briefly. Add egg and milk, and pulse until mixture is just combined. Spread the batter into the prepared pan. Top with halved apriums.

In a small bowl, beat crème fraîche, sugar and egg. Pour mixture evenly over the top of cake. Bake about 40 minutes, or until golden and the apricots are tender. Turn off the oven and leave cake in the oven for another 10 to15 minutes. Sprinkle with confectioner's sugar just before serving.