Tag Archives: peaches

Harvest Fruit Crumble Cake

20130917-160815.jpg

Mmmmm!!! Babcia’s Fruit Crumble Cake – the best!

My Mom made this cake with any fruit she had around the house, including dried fruit such as cranberries, prunes and apricots but I think everyone’s favourite was plum cake made with blue plums. They’re not usually great for eating, but when baked into a cake such as this one, they are elevated to Amazing Taste status!

I have used spelt flour and brown sugar, because that’s what I had in the house, but you can use all purpose flour and any sugar just as easily.

20130917-161325.jpg

In a medium bowl whisk together 2 eggs and 1/2 cup sugar (here I have used brown sugar)

 

 

20130917-161350.jpg

add 2 Tablespoons of sour cream and blend in

 

20130917-161359.jpg

add a teaspoon of good quality vanilla extract and blend in

 

20130917-161408.jpg

add 1/2 cup of oil and whisk in

 

 

20130917-161429.jpg

In a large bowl sift together 2 cups of flour, 3 teaspoons of baking powder and a pinch of salt

 

20130917-161438.jpg

Pour wet ingredients over dry and blend in lightly, until just combined20130917-161447.jpg

 

20130917-161459.jpg

spread evenly on bottom of 8″ square, parchment lined baking pan

 

20130917-161517.jpg

push sliced fruit deeply into batter. It’s better to go heavy on the fruit.

 

20130917-161524.jpg

for the crumble, mix 2 tablespoons butter, 2 tablespoons flour, 2 tablespoons brown sugar and 1 teaspoon cinnamon. Combine with fingers

 

20130917-161533.jpg

and sprinkle rough chunks over the prepared fruit and cake batter

 

20130917-161541.jpg

Bake in a 325 degree oven for about an hour, until a toothpick inserted in the centre (of the batter) comes out clean

 

Advertisements

Peach upside-down cake

20130820-182836.jpg

yummy peach upside down cake with caramelized honey

 

Don’t you just love Ontario peaches? Fragrant, bursting with juicy flavour, and available right now!
If you have overbought (like I sometimes do) and are looking for something to make with fresh peaches, why not try a peach upside-down cake? This version uses only honey as a sweetener, not sugar. There’s something about the combination of caramelised honey and peaches that I find irresistible. This particular cake is made with spelt flour, which means it’s best eaten right away as it will really toughen up if left for a few days. You can just as easily use all purpose flour if you like.

20130820-183115.jpg

Ontario peaches just bursting with flavour

 

20130820-183132.jpg

pour 1/3 cup of melted butter over bottom of parchment lined 8″ cake pan

 

20130820-183145.jpg

add 1/2 cup of liquid honey

 

20130820-183158.jpg

mix and spread evenly over bottom of pan

 

20130820-183208.jpg

lay the sliced peaches over the honey/butter combination

 

20130820-183219.jpg

pour 1/2 cup of honey into a mixing bowl

 

20130820-183226.jpg

add 2 eggs

 

20130820-183234.jpg

add 1/3 cup of oil

 

20130820-183241.jpg

add a teaspoon of vanilla extract and mix everything very well

 

20130820-183304.jpg

in a small bowl measure out 1 1/2 cups of flour (spelt or all purpose)

 

20130820-183323.jpg

add 1/2 teaspoon salt

 

20130820-183331.jpg

add 1 teaspoon of baking soda

 

20130820-183338.jpg

and 1 1/2 teaspoons baking powder

 

20130820-183345.jpg

add 1/2 teaspoon cinnamon

 

20130820-183403.jpg

mix dry ingredients well and measure out 1/3 cup sour cream

 

20130820-183416.jpg

add flour mixture to egg mixture alternately with the sour cream

 

20130820-183430.jpg

pour batter over prepared peaches in pan and bake in a 350 degree oven for about 40-45 minutes

 

20130820-183439.jpg

until a toothpick inserted in the centre comes out clean