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More Peaches!

8/16/2014

9 Comments

 
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   Yes... another recipe with fresh peaches.  I can't get enough of them.  And all of the peaches that I've purchased this summer have been wonderful.  That isn't always the case.  This Peach and Blueberry Cake was dessert the night we ate the Tomato and Peach Salad with Burrata.  I was hoping there would be leftovers for breakfast the next morning... No such luck.

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+ Peach and Blueberry Cake
adapted from Spring Evenings, Summer Afternoons by Barbara Scott-Goodman


• Butter and flour for pan
• 1 cup sifted, unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup firmly-packed brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 cups peeled and thinly sliced ripe peaches
• Approximately 1 cup fresh blueberries
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• Confectioners' sugar, optional

PREHEAT OVEN to 350˚F

1.  Butter and flour an 8 1/2-inch springform pan.  Line the bottom with a piece of parchment.
2.  In a medium-size bowl, whisk together the flour and baking powder.
3.  In the bowl of an electric mixer, cream the butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
4.  Set mixer speed at low and slowly add the flour mixture to the batter.  Mix just until combined.  Beat in the eggs.
5.  Turn the cake batter into the prepared pan and smooth.  Arrange the peaches and blueberries over the top.  Drizzle fruit with the lemon juice.  Combine the remaining 2 tablespoons granulated sugar and cinnamon and sprinkle over the fruit.
6.  Place baking pan on middle rack of the oven and bake for 1 hour, or until the cake is golden brown and pulls away from the sides of the pan.
7.  Cool cake, then remove the ring of the springform pan.  Transfer to a serving plate and dust with confectioners' sugar.






TAKE a LOOK:




9 Comments
Tom | Tall Clover Farm link
8/16/2014 02:24:01 am

Eileen, I just received a case of Washington peaches and I'm in heaven! Peach cake will surely be made, thank you.

Reply
Eileen
8/16/2014 12:20:19 pm

Hi Tom -- Can't wait to see what you make with all of the peaches.

Reply
Eileen Derdoski
8/16/2014 11:20:28 am

The peaches I have purchase this year have been wonderful as well! This recipe is moving to the top of my list to try! Love the blueberry and peach combo. Thank you!

Reply
Eileen
8/16/2014 12:22:43 pm

Hi Eileen! I just bought another large bag of peaches today. I have yet to make a peach pie this summer...

Reply
Thalia @ butter and brioche link
8/16/2014 01:21:06 pm

yum.. looks delicious! love peaches so i definitely am craving a slice of this cake.

Reply
stacey snacks link
8/17/2014 12:06:55 am

Eileen!
Did you notice my post on Friday?
The most delicious nectarine/blueberry cake!
Great minds...................

Reply
Barb R
8/17/2014 11:51:35 am

Do you think raspberries or blackberries could be substituted for blueberries? I know the blueberries have less liquid than the others.

Reply
Eileen
8/17/2014 12:00:23 pm

Hi Barb -- absolutely change out the blueberries for raspberries or blackberries.

Reply
Kate
8/18/2014 02:21:01 am

Looks like a delicious slice of summer, Eileen.
I cannot believe it's the middle of August already, but, I am glad to see your great seasonal recipe.
There are too many apple and pumpkin recipes popping up on the blogosphere for me!
We still have 1 more week of "U-Pick" blueberries in upstate NY and the PA peaches are rolling in.
Perfect for this recipe and someone desperately clinging onto summertime fare ;)
Thank you.

Reply



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