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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.

 

Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

Dear Mother Nature, you’re fired: Peach Crunch Cake

peach crunch cake

I’ve had enough of this winter weather. Would someone please let Mother Nature know that it’s spring in Wisconsin and we’re ready for some sun shine? Now, while I apparently have no control on what’s going on outside, I do have control of what’s going on in my kitchen, and it’s calling for spring. So who am I to deny it? This next recipe is one that comes from bakerella.com and it has spring (or summer) written all over it.  

 

Peach Crunch Cake

 

Ingredients

 

1 24.5 ounce jar of sliced peaches (cut into smaller pieces) in light syrup
1 package yellow cake mix
1 stick of butter, cut into 16 pieces
½ cup chopped walnuts or pecans (optional)
1 cup brown sugar (½ cup will do)

 

Preparation

 

Preheat oven to 350 degrees F. In a 13-by-9-inc baking dish, layer the ingredients in order, starting with the peaches and its juices. Sprinkle the cake mix over the top of the peaches, do not mix. Layer the butter slices over the cake mix then sprinkle the chopped walnuts (I prefer pecans) over the top. Finish it off with the brown sugar and bake for 40 minutes. Serve warm or cold, with or without ice cream.

 

Helpful hint

Sprinkle a little cinnamon sugar over the ice cream for an extra treat. This recipe easily be adapted to other fruits too.

 

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC.

 

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