Rustic Peach Cake
Love is a magical feeling, isn't it? but are you a type of person who waits until Valentien's day to celebrate your love? Or are you a spontaneous person who enjoys little surprises here and there? I enjoy celebrating love whenever possible specially when I'm not obligated by the mass media or by specific date like birthdays or anniversaries. There is nothing like planning a romantic surprise dinner with dessert. While I have very little suggestions for your dinner ;),I do have a delicious recipe for a peach cake for two. Life is too short to wait for Valentine's day to create a romantic evening.
You see, prior to Camarie's death (my stepdaughter) Bill and I were really good at setting "date nights". We would spend time, going out to a dinner, a hike, a walk by the lake, or a candle light dinner at home. But in the recent months and after Camarie's passing everything has changed, when you're faced with the harsh reality of life, there is no room for romance. Now after seven months, we're barely finding ways to live with our loss. Baking this cake is my attempt to move on and get back to our normal life. I hope that you too can enjoy this cake and create a romantic evening.
There are countless recipes of peach cakes, but I find this recipe that I got from American's Test Kitchen magazine to deliver a moist yet not soggy and delicate cake.
Give it a try and let me know how you like it.
Peach Cake for Two
Yield: 2x 4" cakes Bake time: 30-35 minutes
- 1/2 cup/85g flour
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup/51g butter; softened
- 1 large egg
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1/2 cup/60g sugar
- 1 peach, halved, cut into 8 wedges
- 2 tablespoons/50g brown sugar
- 1 tsp cinnamon
Preheat the oven to 350°F / 175°C & grease two 4 inch springform pans
Sift the flour,baking powder, and salt together. Place the peach wedges in a medium bowl.
Mix brow sugar with cinnamon, sprinkle one tablespoon of this mixture to the peach wedges and toss to coat. In a medium bowl, using a handheld mixer and on medium speed, mix butter and sugar until light and fluffy.
Add egg, sour cream, and vanilla and mix until incorporated. Lower the speed and slowly add the flour mixture. Divide the batter evenly between the two cake pans, arrange the peach wedges in pinwheel pattern over the batter. Sprinkle the reserved sugar and cinnamon mix over the peaches and place in the oven.
Bake for 30 to 35 minutes or until the tops are golden brown and toothpick inserted in the center comes out clean.
Let cakes cool completely in pans on wire rack about 2 hours, run a thin knife around edges of cakes and remove sides of pans. Slide a thin metal spatula between cakes and pan bottoms to release the cakes. Place onto individual serving plates, sprinkle with powdered sugar and serve with a glass of Moscato d’Asti.