Peach and Apricot Cake

June 26, 2014 by alex

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(adapted from The Joy of Cooking)

The Cake:

1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons cold unsalted butter
1 large egg
1/2 teaspoon vanilla
Milk

Directions:

Sift the dry ingredients together in a medium bowl
Add the cold butter to the dry ingredients
Cut the butter into the flour mixture like you’re making a pie crust
The mixture should resemble cornmeal
Beat the one egg into a measuring cup
Add the milk into the same measuring cup until the amount of the mixture equals  1/2 cup
Add the milk and egg mixture to the flour mixture until a stiff dough is formed
Pour and pat the dough into a greased 9 inch, round springform pan.

The Topping:

3-4 peaches
5 apricots
1 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
Zest of a lemon
Juice of 1/2 a lemon
3 tablespoons melted butter

Directions:

Peel and slice the peaches and apricots into a medium bowl
Add the lemon zest, juice, and vanilla to the fruit mixture
Let it sit for at least 15 minutes
In a small bowl mix the dark brown sugar, cinnamon, and melted butter together
Arrange the fruit slices on the cake
Add the topping to dough and bake in a 425F oven for about 25 minutes until a cake tester or toothpick inserted into the cake comes out clean.


1 Comment »

  1. Amy Seigal says:

    There are no words for how perfectly delectable this cake is. Thank you for sharing your amazing talent with us!

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