It’s August in west Michigan and you know what that means. Peaches!! Red Haven is one variety that has “ruled” the Michigan peach kingdom (in the minds of many) for years. One of my favorite childhood memories is that of my oft chosen August birthday dessert - pound cake, peaches and ice cream. Oh my.

For the eight years that we’ve been back in Michigan this blog once again gives me the chance to extol the virtues of this oh-so-summery fruit. A number of states brag about their peaches, and I’m here to tell you that Michigan peaches stand up to the rest of ‘em pretty darn well. Right now we’re deep into the season, not only with peaches but with blueberries, raspberries and more.

My current favorite breakfast or late morning “lunch” is plain yogurt (I go for Chobani plain whole milk) with a squirt of local maple syrup, sliced fresh peaches, blueberries and my favorite nutty granola. So delicious.

So many ways to bake with and/or use peaches - what to choose? Perhaps fresh peach ice cream or jalousie or peaches and cream Breton tart or rustic summer fruits galette? Why sure.

But . . . . this time let’s focus on petite peach teacakes, OK?

These were inspired by a Zoë François recipe for plum cake that I came across recently. Here’s my version for my favorite petite teacake size. Basic steps, delicious and moist. Can’t beat that!

A few plan ahead tips for the recipe - butter, eggs and milk at room temperature except for some small diced butter kept cold for the topping.

Below is a quick run down on the steps and here’s the recipe PDF for your perusal.

Flours, baking powder, salt and spices whisked in a separate bowl. In the bowl of a stand mixer with paddle, cream room temp butter and sugar for a couple of minutes; blend in room temp eggs (2) one at a time, scraping down after each, then add vanilla.

For you frequent cake bakers, you know the drill. Starting with the flour mixture, blend in 1/3 of it, then 1/2 the milk, 1/3 flour mix, 1/2 milk and final 1/3 flour mix. Those additions should be done on low speed, just until incorporated. I like to finish the last 1/3 flour addition using a spatula - avoids over mixing. And it’s so satisfying to finish it off gently and with purpose, making sure all the dry stuff from the bottom of the bowl is blended in.

I find it easiest to pipe the batter into the silicone wells rather than scooping it into the small cavities - less mess. I had my peaches peeled, pitted and cut up, letting the moisture soak up a bit on paper towel before popping them on top of the batter. I think I used about a peach and a half for this batch (ate the other half of course).

Bake at 375ºF for about 10 minutes, then pull the tray out and sprinkle the spice/sugar topping mix on each.

**Partially baked and Lightly sprinkled**

Dot a few cold butter pieces on each cake and a bit more spice sprinkle.

Continue baking about another 10 minutes until golden and a skewer inserted in the center comes out clean.

Oh so light and delicious with the perfect marriage of spices and peach. Enjoy these freshly baked or freeze for later. Next time I’m planning a nice swirl of caramel mascarpone cream and a bit of oat crumble to dress them up for an upcoming afternoon spread of delights. Yes.

Truth be told I’m ready for autumn, my FAVE time of year. Enjoy!

Baking with the French Tarte

Baking with the French Tarte

What's new in the French Tarte's kitchen

Baking with the French Tarte

Michigan peaches and some delicious teacakes

Baking with the French Tarte