Peach Blueberry Cake
Description
This recipe has so much potential. And I so badly want to rave about it. I mean, I have been snacking on it morning and night for the past two days. Something, however, is not quite right.
Ingreadient :
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
- 1 egg
- 1 tsp. vanilla
- ½ cup sugar
- 2 tablespoons flour
- 2 lb. firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourth or fifths
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon juice
- pinch salt
Direction :
- Make pastry. Pulse together flour, sugar, baking powder and salt in a food processor until combined. Add butter and pulse until the mixture resembles coarse meal with pea-sized butter lumps. Add egg and vanilla and pulse just until the dough clumps into a ball, about 15 pulses.
- With floured fingertips press dough onto bottom of an ungreased springform pan. Chill pastry in pan until firm, about 10 minutes.
- Preheat the oven to 350ºF. Combine remaining ingredients in a large bowl and toss until the fruit is evenly coated. Pour filling over chilled pastry and cover pan loosely with foil. Bake for about an hour, until filling is bubbling.
- Transfer cake in pan to a rack and cool uncovered for 20 minutes. Remove sides of pan and cool longer or serve immediately with vanilla ice cream.
