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Peach Cake

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Posted September 16, 2013 by foodiesandfatties in deanna

Summer produce is quite simply, the best stuff ever. The smell of walking into your local farmer’s market is unmistakable, and sometimes it can be a little overwhelming to figure out how to take advantage of all those beauties.

I go by one rule of thumb with seasonal treats — let them take center stage on your plate. No need to whip, puree, or finesse them too much. Do them justice. They have been waiting all year to be cultivated and make their way to your table. So let’s do them proud, shall we?

This light cake gives summer peaches a red carpet for it to waltz upon and become a star. To take pics of. To tell your friends about it and share in the experience. Not too sweet, enjoy it for breakfast or dessert.. because summer just isn’t summer without a piece of cake.

Peach Cake

1 cup sugar

3 eggs

1/2 cup half and half

1/4 cup golden balsamic vinegar

2/3 cup extra virgin olive oil

1 3/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup extra virgin olive oil

2-3 ripe peaches, diced into large chunks

Preheat oven to 350F and spray or grease your 9in. cake pan. In a large bowl, whisk together the sugar, eggs, half and half, golden balsamic vinegar, and extra virgin olive oil until smooth. In a separate bowl, combine flour, baking powder, and salt and mix. Add in batches to your wet ingredients, and add diced peaches. Bake for up to 1 hour until toothpick comes out clean, and cool before serving for at least 15 minutes.

Peach Cake 2


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