Peach Blueberry Cake

June 14, 2012 at 10:34 pm | Posted in Cakes, Pie | Leave a comment
Tags: , , ,

Peach Blueberry Cake Recipe (from simply recipe)

INGREDIENTS

For the pastry crust:

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla

For the filling:

  • 1/2 cup sugar (50ml)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon quick-cooking tapioca (1heaping tbs of cornstarch) 
  • 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon fresh lemon juice

Special equipment needed:

  • A 9 to 9 1/2-inch (24-cm) springform pan

METHOD

1 Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

3 Put oven rack in middle position and preheat oven to 375°F.

4 Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5 Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

6 Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.

Yield: Serves 8.

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I didn’t use a food processor to mix the dry ingredients together simply because i don’t have one. I’m going to try it tomorrow. Hopefully it’ll turn out alright. 

I also used 5 yellow peaches and 1 nectarine and 1 c. of blueberry. cut the peaches into 8. and nectarine into 16. 

Turned out well.. bro says the middle’s too sweet, mom says it’s not sweet enough. I was thinking either way it could be eaten with ice cream or a squirt of wipe cream will make it 🙂 I’m pretty satisfied with the result and my bro seemed to like it 🙂 (says to keep it than delivering it my uncles and aunties ) 

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