Fresh Peach Cake

I love using fresh fruits in desserts and this recipe for Fresh Peach Cake from the Barefoot Contessa is a great way to showcase and enjoy fresh peaches.  It's taste is so comforting, a moist cake layered with fresh peach slices, pecans and cinnamon and sugar ~ a very yummy combination! 

 

 

 

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp  kosher salt

1 tsp  ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees , spray a 9-inch square baking pan generously with baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on med-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Recipe source:  The Food Network

 

 

Enjoy! 

Black Beans, Rice and Chicken Sausage

I love one pot meals ~ they're versatile, easy to make, full of flavor and you get all your nutritious food groups in one pot! In this meal I used a package of Johnsonville Chicken Sausage with Chipotle Pepper and Monterey Jack Cheese, it added nice flavor, but you can use any flavor or plain Chicken Sausage.

Recipe
2 cups instant rice, uncooked
1 Tbsp olive oil
1 12 0z package Johnsonville Chicken Sausage with Chipotle Pepper & Montery Jack, sliced into 1/4 inch rounds
1/2 med onion, chopped
1 small red pepper, seeded and chopped
1 clove garlic, minced
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp oregano
1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can petite diced tomatoes
1/2 chicken broth
salt and pepper to taste
Instructions
Cook rice as package label directs.  In a large heavy skillet, heat oil over med-high heat, add the sausage, onion, pepper and garlic and cook, stirring often until sausage is lightly browned and vegetables are tender, about 5 mins.  Add the spices and sauté for 2 mins.  Stir in the beans, tomatoes and broth, cook and stir for 5 mins.  Stir in the rice and cook, stirring well for 2 minutes, season with salt and pepper to taste, Serve and enjoy!
This recipe was adapted from All You Magazine