Peach Blueberry Cake
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| |
| this cake bakes for a long time at a moderate temperature, which helps |
| keep the ripe fruit from bursting and releasing its juices. the |
| easy-to-make pastry bakes up moist and crumbly, with a texture that's |
| like a cross between a biscuit and a cake. |
| |
| | for pastry |
| 1-1/2 cup | all-purpose flour |
| 1/2 cup | sugar |
| 1 tsp | baking powder |
| 1/4 tsp | salt |
| 1 stick | (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes |
| 1 large | egg |
| 1 tsp | vanilla |
| | for filling |
| 1/2 cup | sugar |
| 2 Tbsp | all-purpose flour |
| 1 Tbsp | quick-cooking tapioca |
| 2 lb. | firm-ripe large peaches (about 4), halved lengthwise, pitted, and |
| | each half cut lengthwise into fourths |
| 1 cup | blueberries (1/2 pint) |
| 1 Tbsp | fresh lemon juice |
| |
| special equipment: a 9- to 91/2-inch (24-cm) springform pan; an |
| electric coffee/spice grinder |
| |
| make pastry: pulse together flour, sugar, baking powder, and salt in a |
| food processor until combined. add butter and pulse just until mixture |
| resembles coarse meal with some small (roughly pea-size) butter lumps. add |
| egg and vanilla and pulse just until dough clumps and begins to form a |
| ball, about 15 pulses. press dough onto bottom and evenly (about 1/4 inch |
| thick) all the way up side of springform pan with floured fingertips. |
| chill pastry in pan until firm, about 10 minutes. |
| |
| make filling while pastry chills: put oven rack in middle position and |
| preheat oven to 375 f. |
| |
| grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca |
| is powdery, then transfer to a large bowl and stir in remaining 6 |
| tablespoons sugar. add peaches, blueberries, and lemon juice and gently |
| toss to coat. spoon filling into pastry and bake, loosely covered with a |
| sheet of foil, until filling is bubbling in center and crust is golden, |
| about 1 3/4 hours. |
| |
| transfer cake in pan to a rack and cool, uncovered, 20 minutes, then |
| carefully remove side of pan. |
| |
| cool cake to barely warm or room temperature, then cut into thick wedges |
| with a sharp knife before serving. |
| |
| cooks' note: pastry can be made and pressed into pan 1 day ahead and |
| chilled, wrapped well in plastic wrap. remove from the refrigerator 30 |
| minutes before filling. |
| |
| makes 8 servings. |
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| (ID: 1639) Mirror: rec.food.recipes: Mon, Aug 15, 2005 |