Sunday, July 12, 2015

#3550 - Blueberry Peach Cake

(by Shirley McNevich)

Batter: 4 TBSP softened butter; 3/4 cup white sugar; 1 egg; 1 tsp. vanilla; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. nutmeg; 2 cups flour; 1/2 cup milk

Filling: 1 cup fresh blueberries; 1 cup sliced fresh peaches (peeled before slicing)

Crumble Topping: 4 TBSP cold butter (cut into small pieces); 1/4 cup Domino's dark brown sugar; 1/2 cup flour; 1 tsp. cinnamon; 1/2 tsp. vanilla; a pinch of salt

Batter: in a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add baking powder, salt, nutmeg and milk--beat. Slowly add flour--beat. Spread 1/2 of the batter into a greased 9" cake pan. Evenly place the peach slices over the batter. Add the blueberries to the remaining batter--stir. With a large spoon, scoop the blueberry batter carefully over the peaches (you won't have enough to cover everywhere--that's ok). Topping: in a bowl add the cold butter pieces, brown sugar, flour, cinnamon, vanilla and salt--mix with a pastry blender to make crumbs. Sprinkle the crumb topping evenly over the top of the whole cake. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool completely. Serve with good quality vanilla ice cream.

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