Peach Cake +Brown Butter Glaze

This cake has warm spices and juicy peaches.

Peach Cake+Brown Butter Glaze

Ingredients

For the Cake

  • 2 c. peaches, peeled and diced
  • 1 tbs. dark brown sugar
  • 1 tbs. maple syrup
  • 1 tsp. vanilla extract
  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 c. all-purpose flour
  • 1/2 c. whole milk

For the Glaze

  • 1/2 c. salted butter
  • 1/4 c. whole milk
  • 1 tsp. vanilla extract
  • 1 tbs. maple syrup
  • 2 c. powdered sugar, sifted
Peach Cake

Yields Approximately 24 slices

For the Cake

Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.

Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.

For the Glaze

In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.

Brown Butter

Lavender+Maple Oatmeal Cookies

These cookies have lavender, maple syrup and toasted oats.

Lavender+Maple Oatmeal Cookies

Ingredients

  • 1/2 c. salted butter
  • 1/2-1 tsp. culinary lavender buds (to taste)
  • 3/4 c. dark brown sugar, packed
  • 1/4 c. maple syrup
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 c. steel cut oats
  • 2 c. bread flour

Yields Approximately 3 dozen cookies using tablespoon-sized scoops of dough

Place the butter and lavender buds into a microwave-safe container and heat to melt the butter. Allow the butter to cool while toasting the oats. In a dry skillet, toast the oats over medium-high heat, stirring frequently. Cook the oats until they start to brown and smell toasty. Put oats aside and allow to cool.

Preheat the oven to 350 degrees Fahrenheit. Beat the melted butter with the brown sugar and the maple syrup, until the mixture is combined and lighter in color. Add the eggs and vanilla and mix to combine. In a separate bowl, mix together the salt, baking powder, oats, and flour. Add the flour mixture to the wet ingredients a little at a time, scraping the bowl after each addition until the dough is just combined.

Scoop dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until the cookies are lightly browned on the sides and bottoms.

Lavender+Maple Oatmeal Cookies