August and festivals, they just go together.
Here in Edinburgh we are celebrating the start of the Fringe Festival, International Festival and the International Book Festival. The population is said to triple and it is just about impossible to find an available room in the city. It is one big party around here.
August is also one of my favorite times of year in our dear ‘ol Colorado. It has become a family tradition to pack up the car and head to the Palisade Peach Festival to celebrate all things peaches. Attendees sample peach ice cream, peach pie, peach cobbler, peach liquor, peach pancakes, peach jam, peach smoothies and Dad’s favorite, peach salsa. The festival is complete with a peach eating contest, peach cuisine demonstrations, a full parade down main street and one lucky gal is crowned Peach Queen.
One of the highlights of the trip is to return home with crates of the fuzzy fruit. We would bring back dozens upon dozens of freshly picked peaches for friends and family. This juicy fruit was a part of my growing up and using them in this easy peach oven cake recipe brought back some sweet memories!
I got the idea to try an oven-baked pancake after a post about Swedish Fat Almond Cake from Green Kitchen Stories. This baked pancake called ugnspannkaka or tjockpannkaka, means oven baked pancake or thick pancake. It tastes like a huge pancake and is perfect for sharing. I wanted to try a version of my own, because I think we can all appreciate the simplicity of the recipe and not having to stand at the stove and flip pancakes.
Sweet: This recipe is sweetened naturally by the warm, juicy peaches, with a hint of nuttiness from the almonds and coconut. We like to top with butter and agave nectar.
Simple: It couldn’t be easier. Whip the ingredients together and throw into the oven.
The pancake will rise during baking, it should be fluffy with a golden outer crust and a soft peachy inside- the perfect summer comfort food.
3 peaches, cut into thin slices
1/2 cup milk *your preference, I used coconut milk
1/2 cup gluten free all-purpose flour
2 tbs coconut flour
2 tbs almond meal
1 tbs butter
1 tsp ground cinnamon
1 drop vanilla extract
1 pinch salt
1 pinch ground nutmeg
1 tbs optional sweetener
Preheat oven to 425 degrees F (220 degrees C)
Melt butter in a cast-iron skillet in the preheating oven
Combine peach slices, sweetener, nutmeg and cinnamon in a bowl; gently toss to coat the peaches well. Cut the peaches into bite sized pieces. Set aside.
Beat eggs, milk, flours, almond meal, vanilla extract, salt together in a bowl until batter well-combined but a little lumpy. Pour into skillet.
Top batter with the peach mixture. Place the peaches into the top of the cake. They can be nicely arranged, but feel free to get as many peaches you can into the oven cake.
Bake in preheated oven until set in the middle, about 25 minutes.
Whatever you decide, breakfast, lunch, dessert… Enjoy!
Palisade Peach Festival 2014