~ With a Recipe for Georgia Peach Butter Cake ~
There is nothing like the smell of fresh ripe peaches in the summertime as it is one of my favorite scents. So, naturally, a visit to peach orchard was a must this summer!
One of the things I absolutely love about living here in Connecticut is the abundance of pick-your-own fruit orchards. Believe it or not, there are 33 peach farms scattered across the state! We recently spent a day at Lyman Orchards in Middlefield, a charming spot famous not just for its pick-your-own peaches but also for its farmer’s market and bakery. They offer so much more than just peaches—strawberries, blueberries, honeyberries, raspberries, jostaberries, pears, pumpkins, and apples too.
There’s something so peaceful about wandering through the rows of fruit trees, surrounded by rolling hills and the quiet beauty of the orchards. Lyman Orchards is truly a tranquil escape, even if you’re just there to take in the scenery.
Unfortunately, I found that these Connecticut peaches when compared to the Georgia Freestone Peaches, sadly there is no comparison! Growing up near Georgia, I’ve had the pleasure of tasting those famously sweet Georgia Freestone Peaches—there really is no comparing the two. For anyone who hasn’t had a true Georgia peach, it’s hard to explain just how special they are. That week, I found myself craving those peaches so badly that I ordered a box of Freestone Peaches from Dickey Farms down in Georgia.
This farm, founded in 1897 and located about 80 miles south of Atlanta, is home to Georgia’s oldest continually operating peach packing house. Fun fact—they were one of the first farms to use hydro-cooling, a clever system that slows down the ripening process so the peaches stay fresh all the way up north.
Growing up in Mississippi, which is right by Georgia, we always had access to wonderful, sweet Georgia peaches every year. I still remember one summer when I bought 40 pounds of them just to make peach preserves. Most times I would make homemade peach cobbler, peach pie, peach custard ice cream, or this wonderful Georgia Peach Butter Cake recipe below.
This Georgia Peach Butter Cake was a favorite when I had my bakery many years ago. The peach syrup flavors the light airy cake then with the pastry cream and fresh peaches layers on top, it will delight your tastebuds. And don’t forget to crown your masterpiece with fresh whipped cream! A magnificent, sweet peach creation to share with friends and family!
Georgia Peach Butter Cake
Cake
1 1/2 cups sifted cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs, at room temperature
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 tablespoons dark rum
Preheat the oven to 350 degrees. Butter and flour the cake pan. In a bowl, whisk together the flour, baking powder, and salt. Put the butter and sugar in a large bowl and cream together until fluffy for 4-5
minutes using an electric mixer on medium speed. Scrape down the bowl. Add the eggs, one at a time, beating 20 seconds after each addition. Scrape down the bowl again. Beat in the rum and vanilla.
Beat in the flour mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and begin and end with the dry ingredients. Scrape down the bowl and beat until smooth. Place the batter in the prepared pan and smooth the top.
Bake for 20-25 minutes, or until a toothpick is inserted in the center comes out clean. Cool for 10 minutes, then remove cake from pan and let completely cool.
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Pastry Cream
2/3 cup sugar
6 large egg yolks, at room temperature
1/4 cup cornstarch
pinch of salt
2 tablespoons unsalted butter
2 cups half and half
1 tablespoon pure vanilla extract
In a heavy, medium size saucepan, whisk together the sugar, cornstarch, and salt. Slowly stir in half and half until smooth. Place the pan over medium-high heat and bring the mixture to a boil, stirring constantly. Lower the heat to maintain a simmer and continue cooking, stirring constantly, for 2 to 3 minutes.
In a bowl, lightly whisk together the egg yolks. Pour half of the hot cream mixture slowly over the egg yolks and whisk to combine. Pour the mixture back into the pan. Cook over low heat, stirring constantly for 3-4 minutes until the cream thickens and just begins to “stream.” Do not let mixture boil. It should heavily coat the back of the spoon. Stir in the butter and vanilla until combined.
Remove from the heat and stir in the butter and vanilla until smooth. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from foaming, cook to room temperature, then chill the pastry cream until cold.
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Peaches
2 pounds peaches, sliced
1 tablespoon fresh lemon juice
¼ cup firmly packed light brown
¼ cup dark rum
In a bowl, toss the peaches with the brown sugar, lemon juice, and rum. Cover and marinate in the refrigerate for up to one hour, stirring occasionally. Drain the peaches and reserve the juice. Pour the juice into a small saucepan and reduce over medium-high heat to about ½ cup syrup.
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Whipped Cream
1½ cups heavy cream, well chilled
2 tablespoons powdered sugar
2 teaspoons pure vanilla extract
Put the cream, sugar, and vanilla in a chilled bowl and beat until soft peaks form using the electric mixer and chilled beaters.
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ASSEMBLY OF THE CAKE
Cake Layers
Peach Syrup
Pastry Cream
Peaches
Whipping Cream
With a serrated knife, carefully cut the cake horizontally in half. Place the bottom layer on a cake plate and brush with half of the peach syrup.
Spread all the pastry cream evenly over the cake and top with half of the peaches. Place the remaining cake layer on top, brush with remaining peach syrup, and top with the remaining peaches.
Mound the whipping cream over the peaches and serve immediately.
Note: Tips for peeling peaches: Plunge the peaches, one at a time, for only a few seconds into a saucepan of boiling water. Remove with slotted spoon to a bowlful of ice water. The skins should peel right off.
Dicky Farms Website: https://gapeaches.com/
Dickey Farms
3440 Musella Rd
Musella, GA 31066
800 – PEACH – GA or 478-836-4362
