We celebrated our 2nd wedding anniversary on Tuesday, August 21.  We marked the occasion with a bottle of sparkling wine that we picked up at Iron Horse Vineyards in Sonoma while on our honeymoon.  We exchanged cards and as for gifts this year – we agreed that our NEW HOME is more than enough. We had a celebratory dinner at Lumiere in Newton on Friday night.  A place we haven’t been since I was in culinary school, Bryan took me for my birthday that year.  I think it was the first truly “nice” restaurant we had ever been to together, now it is kind of in our neighborhood and it felt special to go back.

KateHaus Photography

As I have told you before, we had a peach wedding cake and peaches were an inspiration to our whole “wedding look”.  Since the wedding, I have learned a few things that make my use of the peach at our wedding even more special.  First, one of my dad’s nicknames was “Peach”, I think his friends from high school called him that, although I don’t know why?! Then my friend Jodi gave me an Alexi and Ani bracelet with a peach charm on it as a gift for making her wedding cake.  In the box was a card explaining that the peach symbolized GOOD LUCK, VIRTUE, and CHARM.  “A symbol of longevity, the peach is emblem of marriage and the heart. Wear the peach to instill endurance, youth and seek truth.” I absolutely adore the bracelet and think of our wedding, Bryan, my dad and Jodi when I wear it!

As I mentioned in my last post our friends Brie and Brian got married in Vermont last weekend.  It was a beautiful wedding, the whole time Bryan and I were thinking about how two years ago at this time we were prepping for our special day.  Brie and Brian chose a beautiful setting at The West Mountain Inn in Arlington, VT.  The weekend was relaxed, elegant, and personal.  When we sat for the reception we were greeted by a small jar of pink salt and a recipe for Grandma Mary’s Peach Cake! I was so excited about both gifts, but I knew that the peach cake would be made to celebrate our wedding anniversary and memories this year  🙂

The recipe worked wonderfully.  I did find it funny that Brie and I had a conversation about nuts and her dislike of almond extract – and the cake has almond extract in it! I however, love it and don’t think anyone could not like its use here.  Bryan described the texture as “pound cake like” and I would agree, the only liquid comes from the eggs.  Next time I will use bigger peaches and cut them in thicker slices so the ratio of cake to peaches is more equal.  We enjoyed this for breakfast and for dessert with vanilla ice cream, a very versatile little cake.

Thank you Brie and Brian for sharing and I recommend whipping up this treat next year on your first anniversary!

Grandma Mary’s Peach Cake

yield = 8×8 square cake

10 tbsp. butter at room temp. (the recipe calls for salted, which I never have.  Use it if you would like and omit the salt listed below)
1 1/4 cup sugar (I used vanilla sugar – sugar with vanilla beans in it)
3 eggs
1/2 tsp almond extract
1 3/4 cups flour
1 tsp baking powder
1/4 tsp salt
4-5 peaches, peeled and sliced
3 tbsp of sugar for sprinkling

Pre-heat oven for 350.
Spray a 8×8 baking dish and set aside.

Sift together flour and baking powder together in a medium bowl.

With a hand mixer, beat butter and sugar till light and fluffy.  Add eggs one at a time and mix completely, add extract.

Add dry to egg and sugar mixture in thee batches, folding by hand with a rubber spatula.  Pour batter into prepared pan and smooth.  Top with peaches and sprinkle with remaining sugar.

Bake for about an hour, checking and rotating every 15 min.