Peach Blueberry Almond Cake

After a long long hiatus, our blog is back! We have both been incredibly busy with school, traveling, work, and (only recently, now that summer is finally here) cooking! I whipped up this cake during a much needed vacation at home after a long school year. Every summer since we were little, it has been a tradition to go to the orchard and pick fresh fruit, and then make a dessert out of it. This trip home was no exception! Normally, the dessert is pie. However, this time I decided to make this cake because it’s so easy and beautifully highlights the color of the fruit against a delicious cake base. It’s easily adaptable and can be made with whatever fruit, flours, etc. you have on hand. This makes it a great seasonal recipe, because you can make it with whatever fruit is ripest (and cheapest!) I made my version with fresh peaches and blueberries.*

IMG_2306

adapted from Smitten Kitchen “Strawberry summer cake”

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1/2 cup almond flour
1/2 cup whole wheat flour
1/2 cup pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup granulated sugar
1 large egg
1/2 cup soy milk
1 teaspoon almond extract
1 pound peaches and blueberries
2 tbs turbinado sugar

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan.

Whisk flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and almond extract until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange fruit, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle 2 tablespoons turbinado sugar over the fruit.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.  Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream, vanilla ice cream, and extra fresh fruit.

 

Other fruit suggestions

  • Apples (roll in a tablespoon of cinnamon to highlight the apple flavor)
  • Blackberries and peaches
  • Blackberries and raspberries
  • Strawberries (the fruit from the original Smitten Kitchen recipe)
  • Mango and pineapple (for a tropical twist!)

*Frozen fruit would work too… make sure to roll the fruit lightly in flour so that it doesn’t make the cake too watery when it melts!

 

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