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

Rasp­berry Creme:
1 12 oz. pack­age firm asep­tic tofu
1 cup fresh or thawed frozen rasp­ber­ries
1/3 cup sugar
1/2 teas. vanilla

Peach Cake:
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.

Ranger Peach

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11 Responses to from the teaches of peaches…

  1. christine says:

    The photo is mouth­wa­ter­ing. I bet it taste even bet­ter. I love this recipe and will def­i­nitely try it this sun­day after church. Thanks for shar­ing. If you wont mind I’d love to guide Food­ista read­ers to your post. Just add the food­ista wid­get to the end of this post so it will appear in the Food­ista pages and it’s all set, Thanks!

  2. amy says:

    Dear­est Kris,

    I love you! This is the best present ever!

    Huh What.…..

    xox­oxox
    A

  3. Beth says:

    Stay in school, cuz its the best. ;-)

  4. Vaala ◪ says:

    Ooo, this cake looks delicious…especially the rasp­berry creme! Pity it’s not sum­mery at all round here at the moment (in fact it’s bloody freez­ing). Do you reckon it might work with tinned peaches at a pinch? I feel like we’re in need of some cheer­ing up with bright sum­mery food ’cause this win­ter is really dragging!

    • Kris says:

      I’m not sure if canned peaches would work… I imag­ine if you drained them they would be fine, but prob­a­bly wouldn’t be as vibrant, fla­vor­wise. Worth a shot, though!

  5. Josiane says:

    Your cakes are sim­ply amaz­ing, and this one is clearly no excep­tion! I can’t wait to give it a try.

  6. aimee says:

    Hi Kris,

    You have a lovely blog! Glad to have found you!
    Aimee

  7. Lauren says:

    It’s win­ter here in Aus­tralia and this makes me crave sum­mer even more. I’ll be bak­ing it when all you Amer­i­cans are freez­ing in win­ter ;) jokes aside looks amazing!

  8. stacey says:

    This looks absolutely amaz­ing. My kids love peaches and I’ve been mak­ing the Peach Coulis from Vegan Brunch for the past month: they eat it like apple­sauce, which I hope is legal. Any way, it’s lovely to have another idea for what to do with beloved peaches. Run­ning to the store later for the ingre­di­ents to make this gem of a cake! Thanks for shar­ing it. Can’t wait to gob­ble it up!

    Stacey

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