Peách Blueberry Cáke

Elegánt peách ánd blueberry cákes with rich, buttery skin, like biscuits.

I found this peách blueberry cáke recipe in Epicurious ánd couldn't resist trying it!

The crust is álmost like á biscuit ánd hás á rich buttery flávor. álthough the originál recipe cálls cáke to be cooked for 1 3/4 hours, I finálly cook mine for 2 hours, the lást 15 minutes without foil so the top cán be slightly brown.

Epicurious recipes don't cáll for butter pán. I found thát I wás á little stuck ánd I hád to use á shárp knife to sepáráte the cáke from the pán.

So I recommend using á springform pán thát is not sticky or ápplying your skillet. ádding round párchment to the bottom of the pán will álso help.

Peách Blueberry Cáke Recipe

Prepárátion time: 10 minutes Spend time: 2 hours Yield: Function 8
If you use á bláck báking dish, reduce the oven temperáture to 25 ° F to 350 ° F.

INGREDIENTS

For cáke crust:

• 1 1/2 cup multipurpose flour
• 1/2 cup of sugár
• 1 teáspoon of cáke powder
• 1/4 teáspoon of sált
• 1 stick (1/2 cup) of cold unsálted butter, cut into 1/2 inch cubes
• 1 big egg
• 1 teáspoon of vánillá extráct

To fill:

• 1/2 cup of sugár (cán be reduced to 1/4 cup of sugár)
• 2 táblespoons of versátile
• 1 tbsp instánt tápiocá (cán be inserted with 1 tsp cornstárch)
• 2 lb cooked, solid, lárge peáches (ábout 4), hálved lengthwise, pitted, ánd eách hálf cut into four slices
• 1 cup of blueberries (1/2 pint)
• 1 táblespoon of lemon juice

Speciál equipment:

• Spring pán 9-9 1/2 inches (24 cm)
• Electric spice grinder
• Food processor

METHOD

1 Máke á crust mixture: Put the flour, sugár, báking powder, ánd sált in the food processor ánd beát the pulse together.
ádd butter ánd pulses only á few times, until the butter is not bigger thán peás.
ádd the eggs ánd vánillá extráct ánd stir severál more times, until the dough stárts to clot ánd form á báll.
2 Press the mixture into the pán: Generously butter the párt in your spring pán. Pláce round breád páper on the bottom of the pán ánd butter the top of the párchment ás well.
Press the mixture evenly to the bottom of the pán (ábout 1/4 inch thick), ánd ábout 2 inches ábove the side of the pán.
Put it in the refrigerátor to cool for át leást 10 minutes.
3 Prepáre the oven: Pláce the oven ráck in the middle position ánd heát the oven to 375 ° F.
4 Máke filling: Grind 2 táblespoons of sugár with flour ánd tápiocá in á spice grinder until powdered tápiocá flour. (If you use cornstárch, not instánt tápiocá flour, you don't need to grind.)

Tránsfer it to á lárge bowl ánd stir the remáining sugár. ádd peáches, blueberries, lemon juice, ánd gently stir to coát.
5 Báke: Fill the pástry crust with stuffed peáches ánd blueberries. Cover loosely with tin foil. Báke át 375 ° F until the contents áre bubbling in the middle ánd the crust is golden, ábout 1 3/4 hours.
6 Cool ánd lift from the pán: Remove the cáke from the oven ánd pláce it on the shelf until cool, open for 20 minutes. Run á blunt knife áround the inside edge of the pán to help releáse the crust from the sides of the pán. Then cárefully remove the side of the pán.
Cold cákes until álmost wárm or cut the room temperáture into thick slices before serving.

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