I am delighted to host our sixth guest blogger here at Food Stories. What an honor to have Jen from Juanita’s Cocina stop by and share one of her fabulous peach recipes for National Peaches and Cream Day. Now, obviously it’s always exciting whenever we have guests visiting but this is kind of a big deal because she’s right in the middle of peach week at her own site. She is one busy lady but she still finds time to judge our Food Stories Award and to keep up with all of her foodie friends. Please give Jen a warm welcome everyone :-)
Hi! I’m Jen from Juanita’s Cocina! And I am SO excited to be guest posting on CJ’s blog today!
This guest post was meant to be. Seriously.
This week I’m celebrating all things peach on my blog! It’s #PeachWeek in the Cocina! I grow and harvest my own peaches, and I dedicated this entire week to shakin’ and bakin’ with this lovely fruit.
Imagine my surprise when CJ told me that today was National Peaches and Cream Day. I had a foodie moment. I may have gotten chills. So, I told CJ I’d see her Thursday with something peaches and something cream to celebrate #PeachWeek AND National Peaches and Cream Day all at the same time!
I had been sitting on a recipe for baked strawberry donuts from Mary Quite Contrary Bakes for some time. A lightbulb went off in my head. Well, it didn’t so much as go off as it SCREAMED IN MY EAR…”Make this recipe with peaches. Then add a peaches and cream glaze.”
I’m so glad I listened to myself. Because these donuts are delicious. And they are incredibly easy to make.
Peaches ‘N Cream Baked Donuts
For the Donuts
- 1 cup flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 1/3 cup milk
- 1 egg
- 1 Tbs. melted butter
- 1 cup fresh peach pieces (cubed), pureed
- 1 Tbs. maple syrup
For the Glaze
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/4-1/2 cup of the peach puree
- 1 heaping Tbs. peach curd or peach preserves
For the Donuts
Preheat your oven to 425 and grease a 6-serving donut pan with nonstick cooking spray.
Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Form a well in the middle of the dry ingredients to which you add the milk, egg, melted butter, and maple syrup. Mix until well-combined.
Add approximately 1/4 cup of the pureed peaches. The batter should be wet, but not runny. You can add a bit more of the peach puree if needed.
Spoon or pipe the batter into the donut pan, filling each well approximately 2/3 of the way full.
Bake for 7-9 minutes or just until the donuts are cooked through and turning golden around the edges. Allow the donuts to cool in the pan for 2 minutes before removing to a cooling rack. (I cooked my donuts in two batches as I was able to get 10 donuts from the batter.)
Once donuts are cooled completely, coat one side with the glaze.
For the Peach Glaze
Combine the powdered sugar, cream, peach curd or preserves, and approximately 1/4 cup of the pureed peaches. You can add more puree, cream, or a little milk to thin the glaze to your desired consistency.
When glazing donuts, coat one side of the donut with the glaze and allow to remain on the cooling racks while the glaze sets.
Make sure you allow this glaze to set completely. The cream makes it a very thick and rich frosting-like glaze…which just happens to be the way I like it. Although you can thin it as much as you want!
It’s time for me to scoot. Another donut is calling my name!
I’d like to say thank you to CJ for having me as a guest poster! And I’d like to wish a very happy National Peaches and Cream Day to all of you! Make sure to stop by my blog to see what else I’ve made to celebrate #PeachWeek!