Peaches & Cream (Minus The Cream)
According to Starbucks, fall has arrived. According to Southern California, the dead of summer is still here. According to me, it's whatever I want it to be.
Sumber http://crimsonandcloverbakingadventures.blogspot.com
Today is a cross between fall and summer because we have peaches and apples and I wanted to use both. And when it comes to cake, I make what I want.
I'd already had some fall/summer action at Starbys today with an iced coffee to compensate for the firey furnace outside whilst eating a pumpkin scone to bring me visions of falling leaves, scarves, boots, and cider. Since my Starbs expedition, I knew I wanted to make a fallish dessert, but I didn't really want more pumpkin since I'd already had some, and don't get me wrong, I love pumpkin. I just don't love pumpkin multiple times a day unless it's Paula Deen's pumpkin cake in which case I could eat that for breakfast, lunch, and dinner.
Instead of pumpkin, I opted to make this papple cake which for some reason seemed like a magnificent compromise with the fall/summer since peaches are typically summery and apples are pretty much good whenever but extra good in the fall and winter. And it was a magnificent compromise and idea because it was oh-so-delicious.
Well, if that doesn't have you thinking about leaves of gold and blustery days, then picture some chai tea or some spiced coffee sitting next to that little piece of glory.
Recipe:
1/2 c butter
1 c sugar (I used half granulated and half raw)
2 eggs
1/4 c peach yogurt (or vanilla or plain or greek)
3/4 c milk
2 tsp vanilla extract
3 Tbsp peach jam
2 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Topping:
1/4 c sliced apple
1/4 c sliced peach
1/4 c brown sugar
1 tsp cinnamon
Beat butter until light and fluffy; then add sugar. Once combined, add the eggs one at a time. Add in yogurt, milk, vanilla, and jam. Mixture will seem liquidy.
In another bowl, mix all dry ingredients, then slowly add the dry ingredients to the wet.
Preheat the panggangan to 350. Pour cake into a well greased 8x8 pan and cook for about 30-35 minutes.
While the cake is cooking, mix the apples and peaches with brown sugar and cinnamon in a saucepan and cook on low heat until the fruit is soft.
Once the cake is done, pull it out of the oven, poke holes in the top with the handle of a wooden spoon and then spoon the apple/peach mixture over the cake. Allow to cool. Sprinkle with powdered sugar.
Crank up the air, turn on the fan, envision yourself in socks, and make this cake to enjoy while drinking some cocoa. I personally detest hot tea so I can't really offer that as a beverage choice because drinking tea does not bring to mind pleasant memories, but if you like it, do what you will, ignore me, and suffer the loss of not drinking cocoa or cider.
Bon Appetit, friendlies.
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