Seasonal September + Peach Pluot Mini Cakes
Check out my new Announcements page in my navigation bar for a better description and some background on my thoughts that led me to this monthly feature. In a nutshell, I’ll be doing a post at the beginning of each month where I list foods that are in their harvest season (or as close as I can get) and are the freshest choices we can make. I’ll be making my posting schedule based on these seasonal foods. Fun, right? Along with new stuff on seasonal foods I’ve also talked about a couple other new things you’ll see here on MIC so jump on over and take a look won’t ya?
It can get so confusing at the grocery store when you see things that you just know aren’t growing anywhere in your area right now, right? Grocery stores ship foods from all over the country and all over the world to give us a better selection. That’s good in some ways but I’m not crazy about what they do sometimes to provide us with that choice. Lots of foods are harvested long before they’re ripe and then gassed to speed up the ripening process. GROSS!! They don’t tell us when this happens either and I’m sure there are loads of other practices I don’t know about, nor do I want to know about them I don’t think. I’m taking the ostrich approach here. For that reason, along with others, I try and cook with foods that are as local and in season as I possibly can. So I’m attempting to arm you with that knowledge as well. Now, I’m not looking down on purchasing things that are out of season. There would be a multitude of foods that I didn’t even know about if I was only able to eat local foods. I’d never eat a pineapple, for example (one of my favorite fruits) or even a banana. But at least this way I know what’s in season and so will you.
I’ll get right to the Seasonal September foods. I think it’s a pretty cool list.
Here’s what’s seasonal for the month of September:
- Beans, Green and Snap
- Blackberries (end)
- Greens-Collard, Turnip
- Muscadines and Scuppernongs
- Peaches (end)
- Peas-Summer (purple hull, crowder)
- Squash-Winter, Summer
- Sweet Potatoes
Look at all those possibilities!!! I’ve already got several ideas for what I can make and share with y’all. Anyone have any guesses on what I’ll choose? 😀
I also thought I’d share these cute little cakes I made. Peaches are getting ready to be gone for the year and they’re one of my favorite fruits. Another fruit I’m loving are Pluots. I didn’t even know what they were until recently. They’re a cross between a plum and an apricot and they’re semi-firm and sweet little things. They’re mild, too so they play nicely with other fruits. From what I’ve read a pluot taste more like a plum (I’ve found that to be correct) and a plumcot will taste more like an apricot. Try some next time you run across them and let me know what you think?
These Peach Pluot Mini Cakes are basically a yellow batter with some fresh fruit baked in and a sprinkle of sugar on top which gives a fine crust when baked. They’re nice snacks for the kiddos. Not too sweet. One thing I wish I had done differently is to add more fruit. I’ll do that next time.
- Any fruits could be used in my opinion. This one has the two stone fruits but you could choose any other stone fruit like nectarine or plum or apricots. You could leave out with the peaches or pluots or you could even swap them for blackberries, blueberries, raspberries…I wouldn’t mess too much with the batter but know yourself out on the fruit you choose!
- You could easily use half and half or milk in place of the cream.
How will you make your mini cakes?
- Non-stick baking spray
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick butter, softened
- 1 cup sugar plus more for topping
- 2 eggs
- 1 tablespoon lemon zest (I used Meyer lemon)
- 2 teaspoons vanilla extract
- 1 cup cream
- 2 ounces cream cheese, softened (1/4 of an 8 oz bar)
- 1 large or 2 medium peaches, sliced
- 3 small pluots, sliced
- Preheat oven to 350 degrees.
- Spray muffin or cupcake tins with non-stick spray. Place paper liners in tin if desired and set aside.
- Sift together flour, baking powder and salt and set aside.
- In the bowl of an electric mixer add sugar and lemon zest and rub together firmly with fingers to distribute oils throughout.
- With the paddle attachment, cream butter and sugar together, scraping sides occasionally about 2 minutes.
- Add egg, cream cheese and vanilla and beat just until combined.
- With mixer on low, add dry ingredients alternating with cream beginning and ending with dry.
- Spoon mixture into muffin or cake tin distributing evenly. Cups should be about 1/3 to 1/2 full.
- Top with peach and pluot slices and sprinkle with sugar.
- Bake 20-25 minutes until toothpick inserted into center comes out clean.
- Allow to cool for 5 minutes before removing.
- Best when eaten warm from the oven.