Peach Blueberry Cake
 
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. 
 
 
 
-- 
(ID: 1639) Mirror: rec.food.recipes: Mon, Aug 15, 2005


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Peach Blueberry Cake
peach ''n blueberry coffee cake
peach ''n blueberry coffee cake
blueberry and peach cobbler
PEACH-BLUEBERRY PANCAKE SAUCE
Peach Cake
Blueberry Bundt Cake
Blueberry Brunch Cake
Blueberry Dessert Cake
Polenta-Blueberry Cakes
Blueberry Bundt Cake
blueberry coffee cake
blueberry pudding cake
blueberry coffee cake
Blueberry Coffee Cake
blueberry muffin cake
Brazilian Peach Cake
Peach Refrigerator Cake
Italian Peach Cakes
Peaches & Cream Cake

>> More Related Recipes