Refrigerator and Pantry Staples + Fresh Fruit = Easy Last-Minute Dessert

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I always have certain ingredients on hand just in case I get in a baking mood…which happens quite often. Here is a list of things that I think are essential to keep in your refrigerator and pantry so that you’re ready for almost any recipe.

Refrigerator Staples (for baking):

-          Eggs
-          Butter
-          Milk
-          Sour Cream
-          Active dry yeast
-          Peanut butter
-          Fruit preserves
-          Vegetable shortening

Pantry Staples (for baking):

-          All-purpose flour
-          Granulated sugar
-          Brown sugar
-          Confectioner’s sugar
-          Oats
-          Baking soda
-          Baking powder
-          Cornstarch
-          Salt
-          Honey
-          Molasses
-          Ground cinnamon
-          Whole nutmeg
-          Vanilla extract
-          Almond extract
-          White vinegar (to make buttermilk)
-          Dark/semi-sweet chocolate bars
-          Dutch processed cocoa powder
-          Vegetable oil


I had some nectarines in the refrigerator, so I decided to use these along with some of my pantry and refrigerator staples to make Ina Garten’s Fresh Peach Cake. The batter is very thick, similar to coffee cake batter. The sour cream gives it a nice richness, moisture, and depth of flavor. There is a layer of peaches in the middle of the cake and on top, and the hint of cinnamon is a nice compliment. Once the cake is baked it stays very moist from the peaches. Yum! I want to try this recipe with other fruits. If you try it, let me know how it turns out!

Fresh Peach Cake (Adapted from How Easy is That? Copyright 2010 by Ina Garten)

Serves: 8            Prep time: 25 min         Bake time: 50-60 min

Ingredients

1 stick butter, at room temperature (I used salted)
1 cup sugar + 1/2 cup
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced (I used nectarines)
1/2 cup chopped pecans (optional)

Make It

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. Scrape down the sides of hte bowl. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. Use a rubber spatula  scrape down the sides of the bowl and to finish mixing. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.

Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.