Black History Month Pound Cake

Grape Crush Cupcakes

Vintage oven-baked Peach Cobbler

For the Peach Filling:
6–8 ripe peaches (fresh and peeled, pitted, and sliced)
¾ cup granulated sugar (adjust based on the sweetness of your peaches)
1 tablespoon lemon juice (to add brightness)
1 tablespoon cornstarch (for thickening)
1 teaspoon ground cinnamon (optional, for flavor)
¼ teaspoon ground nutmeg (optional, for extra warmth)
1 tablespoon butter (to dot over the top of the filling)
For the Biscuit Topping:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into small pieces
½ cup milk (whole or buttermilk for a richer taste)
1 teaspoon vanilla extract (optional)
For the Finish:
A pinch of extra sugar for sprinkling on top (optional)

Step 1: Prepare the Peach Filling
Start by peeling and pitting your fresh peaches. Cut them into thin slices. If you can’t find ripe peaches, you can use frozen peaches (just thaw them before using) or canned peaches with no added sugar, but fresh peaches truly make a difference in flavor.
In a large mixing bowl, combine the sliced peaches with the granulated sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to coat the peaches evenly in the sugar and spices. Let the mixture sit for about 15 minutes to allow the peaches to release some of their juices.
After 15 minutes, pour the peach mixture into a greased 9-inch square or round baking dish. Dot the filling with small pieces of butter for added richness.
Step 2: Prepare the Biscuit Topping
In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold butter pieces into the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks.
Add the milk and vanilla extract (if using), and stir until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
Step 3: Assemble the Cobbler
Drop spoonfuls of the biscuit dough over the peach filling, covering the top in an even layer. It’s okay if the peaches peek through in spots—the topping will spread out as it bakes.
Optionally, sprinkle a little sugar over the biscuit topping for a golden, slightly sweet crust.
Step 4: Bake the Peach Cobbler
Preheat your oven to 350°F (175°C).
Bake the cobbler for 40–45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.
Once done, remove the cobbler from the oven and let it cool for a few minutes before serving.
Step 5: Serve and Enjoy
Serve your vintage oven-baked peach cobbler warm, with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. The combination of the warm peaches and the rich biscuit topping is pure comfort in every bite.

Apple Pound Cake

Servings: 10

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions

Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced apples, cinnamon, and nutmeg until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.