Peach Crumb Cake

I love this peach crumb cake because, well, it's cake for breakfast. Sure, you can have a muffin and call it a cupcake, but this is an actual cake. For breakfast. Of course, I add fruit to make it somewhat excusable, but come on. It's cake. For breakfast.

There are three components to this cake: the cake itself, the peaches, and the crumble. The cake is a light and fluffy vanilla cake. I want to keep it simple so that I can layer on other flavors without overloading my taste buds. I top the cake with some peaches; I don't season or cook them ahead of time since I want them to become a part of the cake and crumble, not overpower them. I top the whole thing off with a crunchy and sweet cinnamon crumble. It seals in some of the moisture from the peaches while still adding texture.

The three parts of the cake work together because all the flavors complement each other. Cinnamon and vanilla go together wonderfully, and the peaches work well with both. The combination of the variety of textures, the sweetness of the layers, and the freshness of the peaches make a delicious breakfast!

2 Large Peaches

2 1/3 Cups Flour

1/3 + 1/6 Cup Sugar

1/6 Cup Dark Brown Sugar

1/4 Cup Light Brown Sugar

1/3 tsp Cinnamon

2 tsp Baking Powder

1/4 tsp + Pinch Salt

2 Eggs

1 Stick Butter, Melted

2 T Milk

1 1/2 tsp Vanilla

Heat oven to 400F. Grease a 9" round cake pan and line with parchment.

Combine 1/6 cup sugar, dark brown sugar, cinnamon, and a pinch of salt. Whisk in 1/2 stick melted butter. Foldi n 1/2 + 1/3 cup flour and chill.

Cut the peaches into 16-18 wedges each.

Combine the remaining flour, remaining sugar, light brown sugar, baking powder, and remaining salt.

Whisk the eggs together, then add the remaining butter, milk, and vanilla. Add to the dry ingredients.

Spoon the batter into the prepared pan. Fan out the peach slices in one large circle and another small one on top. Sprinkle with the crumb mixture, allowing some peaches to peek through. Bake for 25-30 minutes or until cooked through.

Makes 1 9" Round

Recipe Adapted from Carole Bloom

Vanilla Peach Popsicles

These popsicles will satisfy your sweet tooth while still being relatively healthy. They are full of peaches, and I cut down on the cream by using tart and tangy Greek yogurt. It gives the popsicles amazing texture and another dimension of flavor.

I happen to have popsicle molds, but disposable cups and popsicle sticks are a wonderful alternative. You can adjust the size of your popsicles by changing the size of the cup, and only the time needed to freeze completely will change. To unmold them, simply run the mold or cup under hot water until the outside melts enough to release.

Peaches and vanilla are a wonderful combination, and this is a delicious way to enjoy it! My popsicles are cold, creamy, sweet, and tart, and they are perfect for an after-school snack.

1/2 Cup + 2 T Sugar
1 Vanilla Bean
24 oz Peaches
2/3 Cup Cream
1/3 Cup Vanilla Greek Yogurt

Peel and dice the peaches.

Combine the sugar and 1/2 cup water in a small pot. Add the seeds and pod of the vanilla bean and bring to a boil over high heat, stirring until the sugar dissolves. Chill and discard the vanilla bean pod.

Pulse the vanilla syrup and the peaches in a food processor until smooth. Strain; there should be about 3 cups. Whisk in the cream and yogurt.

Pour the base into popsicle molds or cups and freeze until solid, pressing in popsicle sticks if necessary when somewhat firm.

Recipe Adapted from Gina Marie Miraglia Eriquez

Ginger Peach Smoothies

Smoothies are a fantastic breakfast; they are fast, easy, and incredibly healthy. It is the height of peach season, so I decided to make a smoothie with them. I also added some ginger, a low-calorie boost of flavor packed with Vitamin B and Potassium. To sweeten my smoothie, I used brown sugar instead of plain granulated sugar for a hint of molasses. I would reduce the sugar and then add more to taste depending on how sweet your peaches are. It is as healthy as breakfast can get, and delicious, too.

2 Cups Diced Fresh Peaches (2 Medium)
1 1/4 Cups Milk
3 T Brown Sugar
2 tsp Grated Fresh Ginger

Pulse the peaches, sugar, and ginger in a food processor or blender until chopped. Add the milk and blend until mostly smooth.

Serves 2
Recipe Adapted from Food Network Magazine