Visit the SDPB booth at the South Dakota Peach Festival June 25 & 26 at Yankton Trail Park in Sioux Falls, SD.
Meet Savor Dakota producer Melissa Hamersma Sievers, make a Family Peach Tree, meet Buddy the SDPB Bird, learn to identify South Dakota birds, make bird feeders, register to win PBS KIDS prizes, and more.
Coming July 14! Explore the culinary landscape of South Dakota. Savor Dakota, SDPB's new food show, premieres on SDPB1, Thursday, July 14, 8pm (7 MT).
Peach-Rosemary Tea Cake by Savor Dakota host MJ Adams
1/4 c. light brown sugar
1/4 c. sugar
1/2 c. butter, softened
pinch salt
2 whole eggs
1 egg yolk
1 tsp. almond oil or vanilla extract
1 c. flour
1/2 T. fresh chopped rosemary
2 ripe medium peaches, pits removed and each half sliced into fifths
2 T. fresh lemon juice
2 T. decorating sugar or Demerara sugar
2 T. honey
Preheat oven to 375º.
Grease and flour a 7 ½” tart pan or 8” cake pan and set aside.
Use mixer to cream butter and both sugars together until sugar is well incorporated into butter.
Add eggs one at a time, then yolk & almond oil or vanilla, mixing well after each addition.
In small bowl, mix salt, rosemary & flour. Gently add to batter.
Batter will be thick.Spread with a spatula until even throughout the pan.
Take peach slices and arrange in a circular pattern starting in the middle. Press slices firmly into batter. Sprinkle slices with lemon juice, then sprinkle decorative sugar over entire cake.
Place on middle rack of oven. Bake 15-20 minutes. Test for doneness with a toothpick.
When toothpick comes out clean, cake is done.
Use toothpick to poke about 20 holes in the cake. Drizzle honey over entire cake.
Let cool then serve. Tastes great with whipped cream!
