Peach Cake

We used to have the best peach tree in the world, but it died of old age. We are not sure what the variety was, but last spring we gambled that it was Harvester, the peach grown commercially in Fredricksburg. I used to blanch, slice and steep large quantities of peaches at a time, then freeze bags with about the quantity needed for a peach cake or peach frozen yogurt or peach ice cream.

The former consisted of nothing but peaches and White Mountain Bulgarian yogurt, made in an ice cream machine. With no other ingredients, it didn't last well -- you had to eat it all in a sitting. But wow! Not hard to do!

½ c. butter, room temperature 1 cup sugar plus 2-3 T. for the peaches 2 eggs 1/3 cup sour cream 1½ cups flour 1½ tsp. baking powder ½ tsp. salt 3-5 large ripe peaches

Blanch the peaches, remove skins and pits and slice. Sprinkle with a few tablespoons of sugar and let stand to form a syrup. Cream the butter and sugar. Blend in eggs and beat well. Stir in sour cream and vanilla. Sift together dry ingredients and stir into batter. Stir in peaches. Bake at 375 until firm on top. the blueberries. Bake in a lined, buttered pan at 375 until firm and lightly browned on top.