I know we are near the end of peach season, but it’s not completely over just yet. I happened to get my hands on a crate of them last weekend from Utah. They were very sweet, and borderline too ripe, so after I enjoyed them for a day or two, it was time to make something with them.
With half of them, I made barbeque sauce. I actually hoped it would be good enough to share in this column, but it was on the bland side and I didn’t love it. So, I decided to try a different peach recipe. And this one was a winner for sure. Kind of a cross between coffee cake and peach pie, it was the consistency of a moist cake. The pecans on top kind of caramelize with the sugar in the batter and created a crunch. I loved it, and so did everyone I shared it with.
Make this with fresh peaches while you can. While I don’t care for canned fruit, you could use it to make this cake during the winter if you choose. This works for breakfast or dessert.
This recipe was originally printed in the Jackson Hole News and Guide.