Market Monday: Cool off with Peach Raspberry Cake

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This year was a bountiful one for peach growers in Erie County, Pennsylvania.

When the air conditioning decided not to work last night, I decided I was so over summer. Despite having been paddling on a beautiful summer night. Despite having watched my daughter and her friends go swimming at dusk – laughter and giggles lighting up the night air. Despite loving summer with all my heart.

So, clearly, I was just a little grumpy to come home and find the house 80 degrees inside. I don’t live on Lake Erie; my parents do. When the wind is out of the north, they have natural air conditioning. I live up by Interstate 90, about five miles south, where breezes don’t cool my house unless the wind comes out of the south. I grew up without AC, but got complacent working at home with the AC on when it is 89 degrees outside.

And I was really dreading what the AC guy was going to tell me when he got here on Monday. Certainly I debated putting this off until next year. There can’t be that many hot days left. And the nights are starting to cool down. But knowing me, it will be 95 on some June day before I remember again. So I called. He came. It was a 5 Benjamin job.

So the grocery budget isn’t going to see any splurges soon. Good thing fruits and vegetables are plentiful at the moment. The peaches, which have been hard hit the prior two years, are plentiful now. I just rub them with a towel to get the fuzz off and stand over the sink, to catch the juices, while eating them. Sometimes I can’t keep up with a basket of ripe fruit, so it is time to turn them into a sweeter treat. Given the heat, I wanted to keep the oven work to a minimum.

For this Peach and Raspberry Ice Cream Cake, you make a light sponge cake. You could easily substitute an angel food cake and skip turning the oven on at all. The ice cream isn’t churned. It’s a simple concoction of peach jam, whipping cream and evaporated milk. If you not feeling up to whipping cream, just buy the pre-made stuff, I won’t tell anyone.

Stay cool. Enjoy summer.

XOXOXO

Marnie

marnie@marniemeadmedia.com

Print Recipe
Peach Raspberry Ice Cream Cake
Easy summer dessert, best when peaches are ripe.
Course dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
Ingredients
Course dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
Ingredients
Instructions
  1. Small dice peaches and mix with 1 tablespoon sugar.
  2. Mix raspberries with remaining sugar.
  3. Combine peach jam with evaporated milk and 1/2 of the peaches. Whip cream. Fold whipped cream into peach mixture.
  4. If you are using a prepared angel food cake, cut about 1/2 the cake into 1/2 inch slices. If using a homemade cake, cut the 9x13-inch cake into 3 slices. Line a loaf pan with parchment or plastic wrap.
  5. Add 1/3 of the cream mixture to the bottom of the pan. Top with 1 layer of cake. Top with 1 cup of the raspberries. Repeat with cream, cake, rapsberries. Finish with cream and cake. Freeze overnight, or at least 6 hours.
  6. Mix remaining peaches and raspberries.
  7. Remove cake from freezer. Slice. Serve with peaches and rapsberries.
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Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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