Serves 12 Ingredients for the cake:
1/2 cup butter, softened at room temperature
1/2 cup sugar
1 teaspoon pure almond extract
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 cup finely chopped ripe but firm white peaches
1 teaspoon ground allspice Ingredients for the streusel:
1/4 cup butter
1/2 cup all-purpose flour
1 tablespoons packed brown sugar
2 tablespoons sugar
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon Directions:
Preheat oven to 350 degrees F. and lightly grease an 8-inch springform cake pan. Line the base of the cake pan with a same-size circle of parchment paper and grease the paper. For the cake, in a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each egg. In a medium-sized bowl, whisk together the flours and baking powder. Add the flour mixture to the butter mixture and beat until just combined. Spread half of the batter onto the bottom of the cake pan, sprinkle with peaches and allspice, and top with remaining cake batter. For the streusel, add butter and flour to a medium-sized mixing bowl and use your fingers to rub butter into flour until it resembles breadcrumbs. Mix in the sugar, almonds and cinnamon until well combined. Sprinkle the streusel topping over the cake batter and lightly press topping with your fingers. Bake for 45 minutes or until a cake tester or knife inserted in the center comes out clean. Let the cake cool for 10 minutes on a wire rack. Remove the sides of the pan and continue to cool. Slice and serve with a small scoop of sorbet or ice cream or drizzle with a fruit sauce.
Serves 10 Ingredients:
2 cups self-rising flour
1/2 teaspoon baking soda
1/2 cup sugar
1 tablespoon packed brown sugar
Zest of a small orange, minced
3/4 cup strongly brewed orange pekoe tea, cooled
1/4 cup melted butter
1 1/2 cups finely chopped apricots Directions:
Preheat oven to 350 degrees F. and grease a 9-inch cake pan. Line bottom of the pan with a same-size circle of parchment paper and grease the paper. In a large mixing bowl, whisk together flour and baking soda. Whisk in sugars and orange zest until well combined. In a separate large mixing bowl, beat together tea, egg and melted butter. Add tea mixture to flour mixture and use a wooden spoon to combine. Add apricots and mix until all ingredients are moist and apricots and evenly distributed. Pour batter into the baking pan and bake for 45 minutes or until a cake tester or knife inserted in the middle comes out clean. Let cool in the pan for 5 to 10 minutes then invert onto a wire rack and continue to cool. Slice and serve with a fresh apricot cut into quarters and a dollop of sour cream or yogurt.
Serves 12 Ingredients:
2 1/4 cups all-purpose flour
3/4 cup baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup coconut milk
1 teaspoon pure vanilla extract
1 cup ripe raspberries, halved Directions:
Preheat ovent o 350 degrees F. and grease a 9-inch round cake pan. Line bottom with a same-size circle of parchment paper and grease paper. In a large mixing bowl, whisk together flour, baking powder, sugar and salt. Add shredded coconut and butter and use your fingers to rub butter into mixture until it resembles breadcrumbs. In a medium-sized bowl, whisk together coconut milk, egg and vanilla until blended. Make a well in the center of the flour mixture and add milk mixture. Use a wooden spoon to stir until well combined. Fold in raspberries and pour batter into the cake pan. Bake for 35 minutes or until golden and a cake tester or knife inserted in the middle comes out clean. Cool cake in pan for 15 minutes then invert onto a wire rack to continue cooling. Cut into wedges and serve with warm raspberry preserves and a dollop of whipped cream.
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