Friday, August 23, 2013
Peach Blueberry Cake
Let me tell you, it's felt like one crazy week. Besides the girls starting school yesterday and everything that went along with that; I've also been busy processing forty pounds of peaches. But that's a post for another day.
So yesterday our oldest two daughters headed back to school, starting 1st and 8th grade. I'm honestly sad to see summer go, I love each and every day with my girls and always feel blessed that I'm able to work from home and be here for them. At the same time, it was a much needed break as well to have the house so quiet yesterday! With only our three year old home, it was peaceful.
She was a big helper in the kitchen, we had fun trying out some new recipes yesterday in attempt to use up the last of our peaches.
I made this on Sunday for dinner with my parents. It's a very unique dessert and everyone loved it. I don't know if cake is the correct term, it's made in a springform pan just as a cheesecake would be. The dough itself was almost like sugar cookie dough, yes I did taste it :)
When baked through the flavor and texture did remind me of pound cake. The middle is filled with lots of fresh blueberries and peaches and we enjoyed our slices with scoops of vanilla ice cream. It really was a perfect dessert for a warm summer day!
I would definitely recommend saving this dessert for an occasion when you can serve it all at once, having no leftovers. It's best enjoyed the day it's made and even while warm. Because there is so much fruit filling, there is some liquid and it just doesn't keep for very long.
Peach Blueberry Cake
3 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 sticks butter, cold and cubed
1-1/2 tsp vanilla
for the filling:
3/4 cup sugar
3 tbsp flour
2 tbsp quick-cooking tapioca
6 peaches, pitted and sliced
1-1/2 cups blueberries
Juice from one half of lemon
For the dough, combine flour, sugar, baking powder and salt into food processor. Pulse just to combine. Add in cubed butter and process until mixture is crumbly. Add in eggs and vanilla, process just until dough forms into a ball.
Remove dough and transfer to a 9-inch springform pan, press dough out covering the bottom and evenly up the sides. Place pan in fridge to chill while you make the filling.
In a large bowl, stir together sugar, flour and tapioca. Add in sliced peaches, blueberries and lemon juice. Toss everything together to coat fruit well. Spoon filling into prepared pan. Cover pan with foil, place on a cookie sheet and bake at 350 degrees for 1 hour and 45 minutes. Filling should be bubbling and crust will be golden brown by this time. Remove from oven to let cool at least 20-25 minutes before removing sides of the pan. Serve with ice cream or whipped cream if desired.
Slightly adapted from: Annie's Eats