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!
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.
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
- Make the crust dough: positioned flour, sugar, baking powder, and salt into a food processor and pulse till mixed.
- add the butter and pulse only some times, until the portions of butter are not any bigger than a pea.
- upload the egg and vanilla extract and pulse numerous extra times, till the dough begins to clump collectively and form a ball.
- 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.
- 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.
- placed into the fridge to chill for at the least 10 minutes.
- prepare oven: placed oven rack in middle position and preheat oven to 375°F.
- 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.)
- transfer to a massive bowl and stir in closing sugar. add peaches, blueberries, and lemon juice and lightly toss to coat.
- 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.
- 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.
- Cool cake to slightly heat or room temperature cut into thick wedges earlier than serving.
- 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.
