Four Clan Kitchen

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Posts Tagged ‘what to do with peaches’

Peach Cake

Posted by fourclankitchen on June 26, 2011

I am a great fan of simple desserts, fruity desserts and desserts that can be eaten for breakfast.  This peach cake is among the best of this genre.  In addition, it contains almond flour and extract, a perfect foil for the intense peach flavor the cake packs.  This recipe is adapted from Food52, a great archival blog for everything from Sangria to Hummus.  I made just a few changes: I increased the number of peaches to 4 and the amount of almond extract to 1/2 tsp (up from 1/4 tsp).  I also omitted the nutmeg from the recipe, because I felt that it would be discordant with the sweet harmony of the almond and the peach.


3-4 ripe peaches or nectarines (I used 4 small and did not peel )

1 cup sugar, divided

6 tablespoons softened unsalted butter

1 egg

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/2  teaspoon almond extract

1 cup all purpose flour

1/2 cup almond flour (or finely ground almonds)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 tsp salt

Turbinado Sugar (optional)


1. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform cake pan.

2. Cut the peaches into bite sized pieces. Toss the peaches with 2 tablespoons sugar. Set aside.

3. Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.

4. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth. Pour into the prepared pan.

(Alternatively you can combine Steps 3 and 4 as follows: mix all the dry ingredients together, cut in the butter till you get coarse crumbs, then add in the egg and the liquid ingredients.  This is what I did: there is one dish less to wash and the cake was perfectly good).

4. Press the peaches into the top of the cake. They can be nicely arranged, but I mixed mine into the batter because I did not read the instructions carefully enough. This was fine, but made the peaches settle at the bottom.

5. Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.  Mine took about 42 min.

6.  Cool in the pan for about 10 min.  Cut and remove pieces carefully onto serving plates because the cake wants to come apart around the peaches.  Enjoy with a glass of milk.

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Peach-Blueberry Pie

Posted by fourclankitchen on July 23, 2010

Peach Blueblueberry Pie

Peach season is in full swing here and the freestone peaches from Fredreicksburg are everywhere in Farmer’s markets around town. They simply cannot be denied.  To get away from a peaches only orgy, I took substituted a cup of peaches with blueberries.  The filling actually tastes quite different from an unadulterated peach pie.  I have to say I liked this version very much.


Crusts for two- 9” pies

Use your favorite crust.  For this pie, I used crusts purchased from Whole Foods- they are pretty good. The recipe below is adapted from various sources including Betty Crocker and Bon Appetit.


5 cup peaches peeled, pitted and sliced

1 cup blueberries whole

2/3 cup sugar

1/3 cup flour

1 tsp lemon juice

2 tbs. honey

2 tbs. strawberry jam (or any other jam- not marmalade)

2 tbs. butter sliced into thin pieces.

Preheat oven to 425˚F.  Mix all ingredients together.  Taste your filling and adjust the sugar if needed.  If using your own crust, roll it out to a 12” round and place in pie plate (I might prefer a metal plate, more on this once I have confirmed this).  For either kind of crust, prick the pie crust in several places and pour the filling into it. Dot the filling with butter. Then roll out the second pie crust to a 12” round and transfer to the pie.  Crimp the edges of the top and bottom crusts, making sure the edges are uniformly thick. Cut a hole or a cross at the center of the top crust to vent the pie.

Cut 3 pieces of aluminum foil 2-3” wide and cover the edges of the pies to prevent overcooking.  Sprinkle some granulated sugar on top of the pie- the sugar caramelizes on the pie crust and tastes very very good (omit this step if you don’t like caramelized sugar).  Place the pie on top of a cookie sheet on the center rack of the oven and bake for 45 minutes till the filling is bubbly and the crust has properly browned.  Remove the foil for the last 15 min. of baking and let the edges of the crust crisp up. Allow the pie to cool to room temperature before serving. This allows the fruit and flour to congeal together, so that the pie is not liquidy and can be cut to produce the proper pie shaped morphology.

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Honey Glazed Peach-Blueberry Tart

Posted by fourclankitchen on July 11, 2010

Peach-Blueberry Tart (adapted from Bon Appetit, 2003)

Texas peaches are really good and demand to be consumed in copious quantities. This peach tart does just that.  If your peaches are not quite there or have a watery taste, this recipe also fixes that by adding peach preserves, lemon rind and honey to the tart filling.  Add to that an unadulterated butter crust and you have got heaven!  This recipe pretty much follows the original one in Bon Appetit, except that to intensify the flavors, I have added peach preserves to the filling and followed it up with a peach preserve glaze.  Also, I needed to get rid of some blueberries, so I sprinkled a handful on top. The original recipe also calls for a mascarpone cream topping, but I think that is a distraction from the intense “in season” peach flavor of this tart, so I have omitted it.



1 ½  cups all purpose flour

3 tbs. powdered sugar

¼  tsp. salt

½  cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 ½ tablespoons (about) ice water or less


¼  cup sugar

3 tablespoons all purpose flour

2 teaspoons grated lemon peel

8 ripe medium peaches, peeled and cut into 1/2-inch-thick slices (~4 cups)

1 tablespoon fresh blueberries

2 tablespoons honey

2 tablespoons chilled unsalted butter, cut into small pieces

2 tablespoons sliced almonds

2+2 tablespoons peach preserves, melted

For crust:
Blend the flour, sugar, and salt in a food processor. Add the butter, using on/off pulses, until the flour resembles the texture of coarse cornmeal.  This should only take a few min.  Will the food processor running, add enough ice water  (I added 2 ½ tbs) by tablespoonfuls, until the dough comes together in 1 or more clumps. Gather up the dough into a ball. The dough should feel silky to your touch. Wrap it in plastic and refrigerate for 1 hour.

Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to 9-inch-diameter tart pan with a removable bottom.  You want to have a 1” overhang.  Fold the overhang in and press to form sides that are twice as thick as the bottom so that they don’t burn during the long baking. You can decorate the edges by gently indenting it the tines of a fork. Next, pierce the bottom of crust with fork. Refrigerate 1 hour.

Preheat oven to 400°F and place a rack in the center of the oven. Bake the tart crust until golden, about 25 minutes

For filling:
Mix sugar, flour, and lemon peel in large bowl. Add the peaches, blueberries, peach preserves and toss to coat. Taste the filling; if it is not sweet enough, add a little more sugar.  Pour into the baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender, about 35-40 min. Brush fruit and almonds with peach preserves melted in the microwave for 15 sec. Cool 15 minutes before serving. The tart can be served at room temperature.

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