Tuesday, August 17, 2010

Consider the Peach

Smell a white peach and you will remember that peaches are cousins to roses. They smell like the most heavenly sweet perfume. Some perfume company should make a white peach perfume. When I'm not standing over the sink sucking down white peaches like a demented peach vampire, I try to think of peach desserts to make.
Something besides peach pie, and peach crisp, because I like to get creative.
I invented:

White Peach, Raspberry and White Chocolate Cake
(I'd show you a picture but there is none left)

3 1/4 cups flour
1 teaspoon salt(if using salted butter, only use 1/2 teaspoon)
1 teaspoon baking soda
2 sticks (1 cup) butter, softened (I use a Cuisinart, so I never soften the butter)
2 cups sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract (optional, but really nice with peaches)
1/4 cup buttermilk or plain yogurt (I used greek yogurt)
2 cups cut up peaches
1/2 cup raspberries (or use blueberries, or more peaches)
1/2 bag white chocolate chips, optional but highly recommended ( 6 ounces?)

Preheat oven to 350 degrees. Grease and flour bundt pan or angel food pan,(12 cup capacity, 10 inch size) I use the spray that has oil and flour mixed. The person who invented that should get the Nobel Prize for Baking.
Sift flour, baking soda and salt together, set aside. I mix mine in the Cuisinart then place in a bowl while I combine the rest of the cake.
Cream the butter and sugar until light and fluffy, using a mixer or processor. Mix in the eggs, vanilla and almond extract. A splash of Amaretto wouldn't be out of line either - maybe a tablespoon? You won't be sorry. Add sifted flour and buttermilk or yogurt. Then fold in the fruit and white chocolate chips. This is thick and very delicious,If you're the kind of person who loves cake batter, watch out, because it is wonderful, and you'll make yourself sick.
Scoop into baking pan. Smooth it out, (stop licking the spatula!)
bake about 55-60 minutes. Cool for about 15 minutes in the pan before removing - hot cakes are more likely to break - ask me how I know.
Glaze or not as you like - we are a no glaze family, but for guests we'd probably add a vanilla-almond glaze, or maybe raspberry.

Hurry and make this, because after summer is over, you won't see white peaches again until next July.


Mary said...

OMG, that is cakerotica. I must make this cake soon.

Thank you for the delicious sounding recipe.

AuntieAllyn said...

Yum, this sounds fabulous. I'm cracking up at your comments about eating the cake batter . . . that's one of the primary reasons why I make cakes like this!!!!

gwensews said...

Would you just maybe cook up all your good recipes for me?

The Slapdash Sewist said...

That sounds so divine! I find white peaches too sweet, but I eat the yellow ones like crazy. I have peaches and yogurt for dinner a couple times a week during the season.