Strawberry season is here in Kentucky. 

Sweet sweet June bearing strawberries came a little early in Northern Kentucky.  I grow them in the city, in my back yard.  The patch is about 5×8 and my berries are abundant. 



I had been on vacation or I would have picked them sooner.  These babies were ripe, some within hours of being yuck.  So I washed them, added them to a pan, sprinkled about a half cup of sugar on them, smashed them with a potato smasher and brought to a boil.  I reduced the heat and let it simmer for about 30 minutes,  I let it cool and jarred it for later.  


Mmmmmmm nom nom, I could eat this with a spoon.

I found a fabulous recipe for shortcakes here.  I used her shortcake recipe and modified it a tad,  I used regular milk because it didn’t have whole and added a tsp of vanilla.

http://chefinyou.com/2012/07/strawberry-shortcake/



Seriously. Yummy. 🍓  


Appropriately on my mothers strawberry plates.  

Perfect peach bundt cake 


Nothing like a disaster recipe becoming the beginning of a perfectly new created one.  I was trolling Pinterest for a peach cake recipe. I found one that looked simple enough but I didn’t read far enough down to see that it was either a big mistake or just a fraud.   It left out some essential ingredients… Like eggs, a liquid and a fat.  I was so trigger happy to make a cake I started my kitchenaid all aflurry before I realized I would have to create it from scratch.  I already had half of a cake started! 

The key is to always use quality ingredients.  I use a lot of simple truth products.  Organic is just better. 
SIMPLE SYRUP SOAKED PEACH BUNDT CAKE WITH CREAM CHEESE BUTTER FROSTING 

Cake:

3 1/2 cups of cake flour

2 cups granulated sugar

2 heaping tbsp brown sugar

1 can of quality peaches (use organic if possible) RESERVE THE JUICE 

3/4 cup oil (canola is fine but I used sweet almond oil)

3 large eggs

1/2 tsp Cinnamon 

1/2 tsp nutmeg

1/2 tsp baking powder 

3/4 cup milk 

1 tsp vanilla 

1/2 tsp salt 

Mash the peaches,  I used a potato masher and put a colander over a bowl and mashed so that I would get more juice.  

Add peaches to bowl. Add flour, sugars, eggs, oil, milk, 1/2 cup of the reserved juice, spices, salt and baking powder and vanilla.   I had a thin batter but it works.  

Pour into very greased BUNDT pan and bake at 350 for 45-50 minutes until knife comes out clean. Let cool. 

Peach simple syrup:

Reserved peach juice

Granulated sugar

While the cake is baking……Using the rest of the juice, make a syrup.  It’s hard to tell you how to do this. I didn’t really measure.  It’s a 2:1 kind of ratio.  I added about a cup of sugar to the remaining syrup in a sauce pan.  I boiled it, whisked it for a while and then lowered the heat and let it just do its thing.  If you have never made simple syrup, read about it on the net and you will see that it’s not too hard.   Take it off the heat and let it sit. Once the cake has cooled, still in the BUNDT pan, ladle the syrup onto the cake and let it soak in.  In some of my pictures below, you can see drops and smudges of the beautiful syrup.  

Now for the frosting. ….

1 8oz bar cream cheese

1/2 stick butter

Vanilla

Powdered sugar

With a mixer using the paddle attachment (or use electric mixer), add I bar of cream cheese, 1/2 stick of butter, a splash of vanilla and two cups of powdered sugar.  Mix until glossy and smooth 

Invert cake onto plate.  Plop on the icing and smooth it around as you should.  
Delicious, moist, decadent …..