Sunday, July 18, 2010

Peach Almond Coffee Cake

This cake is sweet, crunchy and tart! Great for using up leftover buttermilk. Very easy to cut into pieces. For the almond flour, I toasted almonds and then ground them in the food processor.

adapted from Not Derby Pie
2 ripe peaches (cling and freestone are both fine)
3/4 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
3/4 cup almond flour (or finely ground toasted almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 tsp salt
1/4 teaspoon freshly ground nutmeg
1/4 tsp cinnamon

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.

Cut the peaches in slices.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda, salt, nutmeg, and cinnamon. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake in a circular pattern. Sprinkle finely ground almonds on top.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

Monday, January 25, 2010

Apple Galette

Intro to Basic Pastry: Production Station, Day 2

Apples sauteed in Cinnamon Sugar on top of Pastry Cream enclosed in Pasta Frolla

Friday, January 8, 2010

Chocolate Mousse Cake

Intro to Basic Pastry: Cake Station, Day 3

Chocolate Cake base with a 3 inch layer of Chocolate Mousse. Frosted with Chocolate Whipped Cream.

Thursday, January 7, 2010

Pumpkin Cake

Intro to Basic Pastry: Cake Station, Day 3

Pumpkin Chiffon Cake filled with Cinnamon Cream Cheese. Frosted with Vanilla Italian Buttercream. Marzipan Pumpkins.

Orange Raspberry Cake

Intro to Basic Pastry: Cake Station, Day 2

Orange Chiffon Cake filled with Orange Italian Buttercream and Raspberry Jam.
Also made mini Boston Cream Pies, no pictures though.

Tuesday, January 5, 2010

Mocha Cake

Intro to Basic Pastry: Cake Station, Day 1

Chocolate cake filled with coffee Italian buttercream, frosted with chocolate Italian buttercream. Chocolate ganache and shavings as garnish.