In this busy and hectic world we live in, it seems that more and more people choose the quick and easy recipes over the ones you slave away in the kitchen for hours. But even though I would prefer to spend time on a dish, there are times when I either don’t feel like it or just simply don’t have the time because of the various things I do in life. As is the case with a lot of people.
I have always loved peaches. There is something about biting into a sweet peach freshly picked off the tree on a warm, sunny day and having the juice run down you chin and neck. My great-great-aunt (my great-grandmother’s sister) had a few peach trees and when the peaches were ripe you could bet your life that the phone would be ringing a few minutes later. There was Aunt Margarete on the other line, “Come get these peaches!” Now one thing that you have to know is that Aunt Margarete was probably the epitome of an Italian woman. No matter how far away you lived from her, you better be at her doorstep in fifteen minutes or that phone would be ringing again and you would never hear the end of it when you finally made it. I loved that feisty woman with all my heart and I know she’s to blame for my love of the fruit. I miss you Aunt Margarete.
A few years before being diagnosed with Celiac Disease, I had a day where I was craving peach cobbler but didn’t have the necessary ingredients to make it. I looked around the cabinets to see what we had available to try to make something that resembled what my body wanted so badly. I found myself staring at canned peaches and a boxed spice cake mix. I wonder…
This is one of the easiest recipe I think you could ever make. It takes very few ingredients and so little time.
You will need:
1 box cake mix (you could use spice cake, but I used Betty Crocker’s Gluten Free Yellow Cake Mix)
The ingredients listed on the back of the box
If you are using a basic cake mix, feel free to add cinnamon, cloves and/or nutmeg to the dry mix. Add as much or as little as you prefer.
1 can sliced or diced peaches (I prefer in juice or light syrup), drained. I use harvest spice peaches if they are available to add a little more spice to the cake.
Follow the instructions on the back of the cake mix box. Lightly grease the bottom of 13x9x2-inch pan. Spread out the peaches in an even layer on the bottom of the pan and cover with the cake mix. Bake according to the instructions on the back of the box, usually 30 – 35 minutes at 350 degrees Fahrenheit or until a toothpick enter near the center comes out clean.
The moisture from the peaches will keep the cake part moist. Serve warm or cold with whipped cream and/or fresh peaches. I usually just leave it plain and it tastes just fine. Enjoy.