Sunday, September 23, 2007

Peach-Raspberry Streusel Cake

We're on the home stretch with peaches these days. Now is the time to make or freeze any of those peach favorites before it's too late. I still have some sliced peaches in the freezer from LAST summer that didn't get made into peach ice cream, as I'd intended, until sometime soon.

A couple of weeks ago my friend Cherrie and I attended a cooking class with Tarla Fallgatter. Tarla made mostly tapas, and certainly not traditional ones for sure. But the group always wants a touch of sweet at the end, so Tarla whipped up this very simple dessert. Very homey. Very comfort food. Very peachy. It's more cake than it is fruit, and it doesn't serve out into squares or shapes, so Tarla used a large scoop for it. She had forgotten the vanilla ice cream to serve with it, so we drizzled a bit of half and half on top. I'd recommend the ice cream. You can use any kind of stone fruit for this, but this one was peaches and raspberries. It was still warm, almost hot out of the oven. Delicious.

Peach-Raspberry Streusel Cake
Recipe: Tarla Fallgatter class
Serving Size : 10
1/3 cup all-purpose flour -- minus one tablespoon
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter -- cold, cut in small pieces
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- softened
1 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
3 large eggs
3/4 pound peaches -- ripe, but firm, halved, pitted, cut in 1/4 inch pieces (approx. 2 cups)
2 cups fresh raspberries
2 1/2 cups vanilla ice cream
1. Position rack in lower third of oven and preheat to 375. Butter a 9-inch square baking pan, or an oval pan of a similar size. (Make sure there is sufficient room in the dish for all the cake and fruit - you don't want it to overflow in the oven.) Butter the pan.
2. STREUSEL: In a food processor combine flour, sugar, cinnamon and salt. Add cold butter and pulse in until the butter pieces resemble small peas. Set aside.
3. CAKE: Mix the flour, baking powder and salt together. Beat butter and sugar in a food processor until creamy. Add vanilla and almond extracts. Add eggs, one at a time. Add flour and pulse just to combine. Gently fold in HALF of the fruit and HALF the raspberries into the batter and spread batter into the prepared pan. Distribute the remaining fruit evenly on top.
4. Sprinkle streusel over the fruit and bake until the cake springs back in the center when lightly pressed, about 45-50 minutes. Let cake cool in its pan on a rack. Serve warm with ice cream.
NOTES : This can be made with any stone fruit and different berries. Whatever is available in season.

Per Serving (excluding unknown items): 450 Calories; 24g Fat (46.9% calories from fat); 6g Protein; 55g Carbohydrate; 3g Dietary Fiber; 128mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates.
To view a printable recipe, click title at top.

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