Peach season is starting, and when I see them, I typically buy more than I can eat before they turn. This bad habit happens with most stone fruit I buy. In past years I would make jam, but that is a labor of love and at this moment in life I am juggling too much to dedicate hours to making jam. Instead, I’ve started making snacking cakes with leftover peaches. Snacking cakes are easy to make, and the juices from the fruit keep the cake moist, giving it a longer shelf life. This recipe focuses on the fruit, letting the natural flavors and sugars be the star. The ginger and almond extract complements the peaches, bringing it forward on the palate. Any cake pan will work, but I prefer a round pan and cutting into pie shaped slices for ease of holding. Swap out peaches for plums, nectarines, or apricots, or mix them together. Sit the cake out on the counter and let your family and friends snack on the cake throughout the day. —Justin Burke 

Peach Snacking Cake 

Ingredients 

3 cups + 2 tablespoons all-purpose flour
½ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
1 stick unsalted butter, cold and cut into pieces
1¼ cup coconut milk (or heavy cream)
1 large egg
½ teaspoon almond extract
1½ cups peaches, peeled and chopped
Powdered sugar, for dusting

Directions

1. Preheat the oven to 350 degrees and butter a 9×13” pan or preferred pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ginger.
3. Using your hands or a pastry cutter, cut the cold butter into the dry ingredients until the butter is almost completely combined. The mixture should look like cornmeal with a few pea-sized pieces.
4. In a small bowl, whisk together coconut milk, egg, and almond extract. 
5. Make a well in the center of the flour mixture pour in the wet mixture. Using a spoon, stir the wet ingredients into the dry ingredients until just combined. Add the peaches and their juices to the batter, then fold in gently to evenly distribute.
6. Pour the batter into the prepared pan and bake for 30 to 35 minutes or until golden brown. Remove and cool on a wire rack for 10 minutes. Cut the cake into preferred slices and dust with powdered sugar before serving.

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