Monday, August 15, 2011

DJL Dishes Dessert: Fresh Peach Cake

As a librarian, I participate in helping to create programs for my library, and one of the topics that was discussed during this year's meeting was a Cookbook Club.  Everyone in the Adult Service department said I would be the best candidate to mediate such a club.  So now, it has finally become a reality only it is no longer a Cookbook Club but a Culinary Club for all types of Foodies, or people who love food.  I started off the meeting with two different recipes one from each book I had for discussion, and I must say I'm happy with the Fresh Peach Cake from the Barefoot Contessa herself.  The picture below is not of my cake, alas we didn't have a camera to take a picture, but it does look scrumptious. ^_^

Recipe Title:  Fresh Peach Cake
Creator:  Ina Garten
From:  Barefoot Contessa: How Easy is That?

  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large ripe peaches, peeled, pitted and sliced (substituted 16 oz. of frozen peaches)
  • 1/2 cup chopped pecans

1.  Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
2.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. (Note: Since I do not have a sifter, I used a colander and gently sifted the dry ingredients through the bottom.) With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
3.  Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
4.  Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

The "foodies" of the library's new club did enjoy it, and I will most likely keep this recipe in my arsenal for the future, especially for potlucks. ^_^


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