Summer fruit is at its peak and I am here to give you a reason to fire up your oven and make your house toasty– because this cake is amazing. This is the first recipe I’m sharing from my upcoming cake book.
Inspired by my BFF Amy’s love of summer fruit and inappropriate taste in music, along with the flavors of the famous Peach Melba, this cake is incredibly impressive for minimal effort. The peach cake is tender and delicious and becomes intoxicating when paired with the raspberry creme topping.
Amy’s “Huh What” Peach Cake
1 12 oz. package firm aseptic tofu
1 cup fresh or thawed frozen raspberries
1/3 cup sugar
1/2 teas. vanilla
3–4 ripe but firm peaches, pitted and sliced into 3/4–1 inch segments
2 tbsp. sugar
2 tbsp. cold margarine
1 1/2 cups flour
2 teas. baking powder
1/4 teas. salt
1/4 cup applesauce
3/4 cup brown sugar
1/3 cup oil
3/4 cup milk
1 teas. vanilla
Preheat oven to 350. Grease well and flour an 8 inch cake round and line the bottom with parchment. If you do not use parchment, be sure to grease the bottom really well or use a springform pan to ensure the peaches will release.
To make the Raspberry Creme: In a food processor or blender, combine the tofu, raspberries, sugar and vanilla. Puree until smooth, scraping down the sides of the processor, about 2 minutes. Transfer to a separate container and chill in refrigerator for at least 1 hour.
In the bottom of the prepared baking pan, sprinkle the 2 tbsp of sugar and chop and scatter the 2 tbsp of margarine. Arrange the peach slices in a single solid circle, covering the bottom of the pan.
In a small bowl, combine the flour, baking powder and salt. In a medium bowl, cream together the applesauce and brown sugar. Add the oil, milk and vanilla and mix well. Add the dry ingredients to the wet and mix until just incorporated.
Spread the batter over the peach mixture, being careful not to disturb the peaches. Bake for 45–50 minutes, until cake is browned and a toothpick comes out cleanish (because of the peaches, it will not be completely clean).
Remove cake from oven and let cool for 5 minutes before loosening edge and inverting onto serving platter. Let sit for a few moments as peaches release and carefully remove the cake pan. Serve cake warm with Raspberry Cream. Store leftover cake covered in the fridge.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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