Wednesday, August 24, 2011

Rustic Peach Cake,

1 cup a.p. flour
1 t baking powder
1/4 t salt

Mix until light:
1/4 c sugar
1/4 c brown sugar
8 T unsalted butter, softened

2 large eggs
2 T sour cream (or whole milk)
1 t vanilla extract

Then add flour mixture to egg mixture and mix on low until just combined. Pour into greased and floured cake pan.

For peaches:
peel, pit and slice 2 medium peaches and toss with 1/4 c sugar and 1/2 t cinnamon then arrange in a circular pattern around the edge and in the middle of cake.
(*Tip: scattering some chopped, dried apricots or peaches over the batter before arranging the fresh peaches on top will soak up the excess peach juice and eliminate a soggy cake top, but this is kind of fancy and is optional.)

Bake @ 350 for about 35-40 min. I used a 9-in cake pan, but you could use a spring-form or any kind of cake pan for this.

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