A ripe peach is one of the true joys of late summer. When they’re in season, I buy at least five pounds at a time from my Saturday morning farmers market. Through the course of the week, I slice them over yogurt for breakfast. Come lunchtime, I heap them on toast with a little fresh ricotta and mint. When I’m on my own for dinner, I tumble them into a bowl of greens with crumbled feta (my husband doesn’t dig fruit in salads). Just before bed, I’ll grab one as a snack and eat it messily over the sink.
However, despite my best efforts, there are sometimes a few stray peaches left at the end of the week that are starting to get slightly too soft to be eaten raw. That’s when I turn to baked goods. There are all sorts of transcendent peach-based quick breads, tarts and scones out there, but there’s a particular cake that’s claimed my heart this summer: Ina Garten’s Fresh Peach Cake.