Peachy Buttermilk Cake

It was another day in the kitchen which means standing at the sink most of the time looking out the window.  The trees were whirling every which way, the poplar and cherry leaves that turned golden yellow (yes already)  were falling and blowing across the yard.  One of my favorite fall days when the sky is blue, air is fresh, cool and crisp is to lay back in our air chair and watch the leaves fall.  Sometimes I take a quilt and yep take a nap.  If not a good hot cup of coffee and enjoy the Clara.  I guess I was day dreaming of the day canning will be done, garden cleaned out and put to rest for the winter.  Thinking of the end of our garden is always a little sad around here, it marks another year gone.

This morning I baked a peach cake putting a few twists to an old recipe.  It's a buttermilk yellow cake with peaches folded in before baking.  The recipe called for fresh peaches placed on top of the batter before baking.  I used a qt. of the peaches I canned last week and cut them into good sized chunks.  While the cake was baking I looked at the drained peach juice and thought what a waste.  Instead of tossing it I added  1/2 cup of sugar and reduced it to half simmering on low.  When the cake came out of the oven I poked a butter knife into it in several places and poured the reduced syrup over it.  I was worried it might get too soggy but no problem,  reducing it gave a nice thick texture.  I'm thinking vanilla ice cream or whip cream will be the "wow" factor for this dessert.  We had a sample warm from the oven and tonight a piece from the frig, I like it cold better.

Ready for the oven.

After the reduced peach syrup was poured over the top.

Sample piece, next one will have vanilla ice cream.

Buttermilk Peach Cake:
cream in mixer-1 cup sugar, 1/2 cup butter, beat in 1-egg, 1 tsp vanilla.
Sift 2-cups flour,1-tsp baking powder,1 tsp-baking soda, 1/4-tsp.salt and 1/2 tsp nutmeg.
Add dry ingredients alternately with 1-cup of buttermilk.  Fold in 2 cups peaches, pour in prepared baking dish. Bake at 350 for 50 minutes or until center is done. 
While cake is baking add 1/2 cup sugar to syrup drained from peaches, reduce by half, poke knife in cake several times, pour reduced syrup over. Serve warm or chilled with ice cream or whipped cream.

Finally the last of the Rainbow Swiss Chard was picked this morning, blanched and froze, 5 more quarts to enjoy in the months ahead.  While that was being done I had to think what supper will.  I had a 1/2 pound of roast beef from Wegman's deli in the freezer, beef stew with homemade noodles!  The stew had one quart of water, 4 TBSP beef soup base, 3 TBSP flour,carrots, chives and onions from the garden, garlic (from our friends garden) and leftover corn roasted on the bonfire last night, cook until carrots and onions are tender,  then add the noodles. You can use any mixture of vegetables this is what I had and didn't feel like digging potatoes.   Looks like we will be eating stew for a few more meals!

Noodle recipe, for every cup of flour, one egg. Knead on floured
board, roll to desired thickness, cut any size noodle and cook in
salted boiling water until they float. 1-3 minutes.
♡Della's recipe♡

Beef Stew the quick way.

Knitting with the gals at the OVML in Shinglehouse tonight from 6-8 pm.  If you would like to learn knitting, crocheting, embroidery or what ever we have to "pass on" we always welcome new friends.  Check out our FB page.