I sifted together flour, baking powder, sugar, and salt, and then added cold butter and worked it in with my pastry blender:
I added an egg, some vanilla, and a little milk, and mixed the concoction:
I patted the dough into a greased pan. This was not an easy task--the dough was very sticky. It tasted good when I licked it off my fingers (before washing my hands, of course! Wash your hands if you lick them!).
I think peaches may be the fruit I hate the most (to which I'm not allergic, which cuts down the list sharply)--I really don't like peeling them. It takes forever. And peeling four cups of peaches takes a particularly long time. I arranged the peaches in a pretty pinwheel pattern:
I mixed brown sugar, cinnamon, and a little melted butter in a bowl:
And sprinkled it on the top of the cake:
I thought it was attractive. It definitely made the house smell amazing.
This cake got a split decision. I thought it was bland and that the dough was strangely mushy. Josh thought it was tasty and even better when we got some vanilla ice cream to go with it. I think the cake would be better with apples (more texture) or plums (more flavor) than the peaches I used. I would love to hear what other people thought of this recipe--let me know if you've made it.
I made this with apples last fall (and blogged about it). It was delicious!!
ReplyDeleteI have made this with Palisade grown peaches and Boulder grown Damson Plums. It was a success each time, I tweaked the dough due to altitude and it wasn't mushy, hmmmm?
ReplyDeleteHmmm. Well, these were Colorado peaches too (although I don't love peaches so I'm unwilling to hunt down expensive ones). It was def. not the altitude that caused the problem. Maybe mushy isn't the right word--but I didn't like the texture and I thought it was bland. Different strokes!
ReplyDeleteits a gorgeous recipe because it is so simple and low in fat and processed sugar, and turns out amazing when you do it right. My ingredients were COLD so I had to bake a bit longer. Flour your hands when patting it into the pan and it will work better. I later made the cake portion alone, and topped when cool with whipped cream and fresh raspberries. Other times I have added a few graham crackers to the flour in my food processor...
ReplyDeleteYou need to use less fruit and let it cook a bit longer. Also you CAN use less sugar on top. The dough should rise up around the fruit pieces. Try it with plum halves, evenly spaced.
ReplyDeleteI made this before with canned peaches and it came out awesome!! I had also made it with fresh peaches and tossed the peaches with the sugar/cinnamon mixture then arranged them on the cake and poured a little melted butter over them, this came out delicious.
ReplyDelete