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Author Notes: This is my grandma's summer cake. She used to prepare it so many times when we were in vacation. I had almost forgotten it until I came to Brooklyn and I can't resist making it with every new seasonal fruit I find at farmer's market. The best pairing is vanilla ice cream on the side... —heirloom
Makes 9" cake
- 3 good peaches
- 7 spoonful AP flour
- 3 spoon sugar + 1 at the end
- 3 medium eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 7 tablespoons unsalted butter
- Rinse peaches, dry them and cut them into cloves lengthwise.
- Line cake pan with aluminum foil being careful to cover the sides all the way up. Heat oven to 375F. Put butter in the pan and bring to oven to melt (so that pan get graesy easily). Be careful to pull pan out of the oven as soon as butter gets melt.
- Meanwhile combine eggs and sugar and mix with a whisk. Add flour a little at a time and whisk until combined. Add salt, vanilla, and baking powder. Pull pan out of the oven and add butter to mixture whisking quickly.
- Line peaches into pan covering the bottom evenly and throughly. Pour mixture on top and bring to oven.
- Cook until lightly brown and a piercing knife come out clean. Let cool for 5 minutes on a rack inside the pan. Put a flat dish on top of the pan, handle pan and dish tightly with both hands and turn the cake upside-down. Remove aluminum foil and sprinkle with a spoonful of sugar. Let cool throughly.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
Anything But Watered Down
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Put cake on a pedestal.