With all the fine coffee available in Boquete, it’s popular to invite guests over for “coffee”, which means that you’ll be serving locally-grown, fresh-roasted coffee and coffee cake or something that goes well with coffee.
As I began writing this morning, I couldn’t resist pairing my piping hot, delicious cup of coffee with a fat, tender shortbread cookie purchased from our local Garden Bakery. It seems to me that coffee just calls for a “partner”, or a “mate”, to add to the ritual of coffee drinking.
A “coffee mate” can be anything, fresh fruit, a tiny sandwich, truffle or sweet roll. During the next few months, I’ll give you some ideas of what I like to serve my friends when I host a “coffee”.
The time can be mid-morning or mid-afternoon, and the location will be anywhere in your home that feels cozy. A “coffee” can be held outside in the garden, on a small patio or inside your comfy kitchen, it really doesn’t matter.
A “coffee” usually is short, just long enough to enjoy your freshly-brewed coffee and a warm slice of cake. We have a quick chats about the goings on in Panama or Boquete. The events of the day always make an interesting conversation, whether about a round of golf, a cooking class or an upcoming benefit event. 
What might you serve for a “coffee mate” at your next “coffee”? This is one of my favorites, Peach Buckle. It’s easy to make using a Pam-coated 8″ X 8″ pan and one mixing bowl. It’s easy to serve and easy to clean up.
Peach Buckle Coffee Cake
1 cup sugar
1 3/4 cups flour
2 teaspoons baking powder
4 tablespoons butter (1/2 stick)
1 egg, slightly beaten
3/4 cup milk
5 canned peach halves, drained and diced
1 tablespoon sugar, mixed with
2 teaspoons cinnamon
Whisk together the sugar, flour and baking powder. Cut the butter into chunks and rub into the dry mixture, see the flat strips of butter I’m rubbing between my hand and thumb in the photo above.
When the mixture resembles coarse meal, stir in the egg and milk until just blended. Spoon into the pan, top with diced peaches, sprinkle with the sugar-cinnamon mix and bake at 375 degrees for 30 minutes. Cut and serve warm.
This wonderful coffee cake will be enjoyed by all your guests. After a cup of rich, freshly-brewed Boquete coffee, your guests will love this “coffee mate” best.
Make it often,
Cora
This recipe reminds me a lot of the Bread Pudding served in the U.S. at the all-you-can-eat restaurant chain, Golden Corral. Just substitute day-old yeast rolls for the sugar, flour, and baking powder, and use the syrup with the peaches to make a soft texture. After baking, drizzle the top with a confectioner’s sugar glaze (dissolve the sugar in water to make a thin, pourable consistency).
Yum!
This makes a nice breakfast as well as dessert or “coffee mate”.
Cora, it was truly wonderful to meet you when I was in Boquete recently. Am looking forward to a long and “fruitful” relationship (pun intended).