I’ve struggled with September the last few years. I’m never ready to give up summer, but I can’t deny the signs of impending fall either. Tomatoes are just starting to come into their own in September, and there are still peaches, although the berries are gone and you can’t depend on corn anymore.
Down here in the desert, you actually can deny the signs of fall in September. Our high temperatures are still in the 90s. I won’t be making chili and cornbread for a while yet, and I certainly don’t think I’ll be able to find cranberries. The peaches, however, are ripe and fragrant.
You know what makes good peaches better? Cake. Especially cake with a little bit of cinnamon and whole lot of butter. This was good with late summer peaches, and, I think for once, I’m looking forward to the fall version of something, in this case with cranberries, even more.
Sabrina chose this for Tuesdays with Dorie, and she has the recipe posted. You’ll need about two peaches, peeled and pitted, to replace the cranberries. Dorie recommends skipping the nuts for the peach version, but I enjoyed a few sliced almonds. Peaches are sweeter than cranberries; I recommend reducing the sugar in the glaze to 4 tablespoons if you make this substitution.