PEACH BLUEBERRY CAKE RECIPE

PEACH BLUEBERRY CAKE RECIPE
PEACH BLUEBERRY CAKE RECIPE
Stylish peach and blueberry cake with a wealthy, buttery, biscuit-like crust.
I found this peach blueberry cake recipe on Epicurious and couldn’t withstand attempting it!

PEACH BLUEBERRY CAKE RECIPE

The crust is nearly biscuit-like and has a rich buttery taste. although the authentic recipe requires the cake to be cooked for 1 three/4 hours, i ended up cooking mine for 2 hours, the ultimate 15 minutes of which had been with out the foil so the pinnacle should brown a touch.

The Epicurious recipe doesn’t name for buttering the pan. i found that mine stuck a chunk and that i had to use a pointy knife to split the cake from the pan.

So I advocate the use of a stick-loose springform pan or buttering your pan. including a round of parchment to the bottom of the pan will assist as well.

PEACH BLUEBERRY CAKE RECIPE

INGREDIENTS
For the pastry crust:

  • 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 extract

For the filling:

  • 1/2 cup sugar (can reduce to 1/4 cup of sugar)
  • 2 Tbsp all-purpose flour
  • 1 Tbsp instant tapioca (can sub with a Tbsp of cornstarch)
  • 2 lb ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges
  • 1 cup blueberries (1/2 pint)
  • 1 Tbsp lemon juice

Special equipment:

  • A 9 to 9 1/2-inch (24-cm) springform pan
  • An electric spice grinder
  • Food processor


INSTRUCTIONS

  1. Make the crust dough: positioned flour, sugar, baking powder, and salt into a food processor and pulse till mixed.
  2. add the butter and pulse only some times, until the portions of butter are not any bigger than a pea.
  3. upload the egg and vanilla extract and pulse numerous extra times, till the dough begins to clump collectively and form a ball.
  4. Press dough into pan: Generously butter the inside of your springform pan. place a round of parchment paper at the lowest of the pan and butter the top of the parchment as nicely.
  5. Press the dough calmly onto the bottom of the pan (approximately 1/4 inch thick), and approximately 2 inches up the sides of the pan.
  6. placed into the fridge to chill for at the least 10 minutes.
  7. prepare oven: placed oven rack in middle position and preheat oven to 375°F.
  8. four Make the filling: Grind 2 tablespoons sugar with flour and tapioca in a spice grinder till tapioca is powdery. (If the usage of cornstarch in preference to instant tapioca, you do not need to grind.)
  9. transfer to a massive bowl and stir in closing sugar. add peaches, blueberries, and lemon juice and lightly toss to coat.
  10. Bake: Fill pastry crust with peach and blueberry filling. cowl loosely with foil. Bake at 375°F until the filling is bubbly in the center and crust is golden, about 1 three/4 hours.
  11. Cool and remove from pan: eliminate cake from oven and set on a rack to chill, uncovered for 20 minutes. Run a blunt knife across the inside edge of the pan to assist launch the crust from the edges of the pan. Then carefully remove the aspect of pan.
  12. Cool cake to slightly heat or room temperature cut into thick wedges earlier than serving.
  13. be aware that despite the fact that the cake will come out of the oven extremely liquidy. The liquid ought to gel properly as the cake cools.
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