Sep 19, 2014

Honey Peach Cake

Yields: One 10-inch cake


Unsalted butter, softened, for pan
1 ¾ Cp.   All-purpose flour, plus more for dusting
¾ tsp.  Baking powder
½ tsp.  Baking soda
1 tsp.  Coarse salt
½ tsp  Ground cinnamon
2 ea.  Large eggs
½ Cp.  Granulated sugar
¼ Cp.  Packed light-brown sugar
½ Cp.  Honey
2 Tb.  Honey Combined with above
½ Cp.  Milk
½ Cp.  Vegetable oil
1/2 tsp.  Freshly grated lemon zest
2 Cp.  Fresh Peaches Sliced


Preheat oven to 325 degrees F. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.

Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.

On top put the fresh peaches or pear cut in slices without the skin.

On top the fruit add the crisp topping.

Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.

Crisp Topping

5 Cp.  A P Flour
4 Cp.  Granulated Sugar
1 Cp.  Brown Sugar
1 Lbs.  Unsalted Butter, chopped in small pieces, keep cold

Put all ingredients into mixing bowl with a paddle attachment and mix until it develops a moist crumbly texture.  Chill

No comments:

Post a Comment