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.
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!
Thanks for the suggestion, Christine! Added…
Dearest Kris,
I love you! This is the best present ever!
Huh What……
xoxoxox
A
Aw, how could I not name my peach cake after Peaches and then, naturally, you?
Stay in school, cuz its the best. 😉
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!
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!
Your cakes are simply amazing, and this one is clearly no exception! I can’t wait to give it a try.
Hi Kris,
You have a lovely blog! Glad to have found you!
Aimee
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!
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