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Peachy Keen Cake
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Peachy Keen Cake
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 50 min to 1 hr
Prep Time:
 45 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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1. Preheat oven to 350 degrees F. Generously spray a 10-inch spring form pan with a removable bottom with cooking spray. (Baked fruit can stick, so coat surface thoroughly.) Sprinkle with flour and tilt to coat bottom and sides. Shake out any excess flour.
2. Peel peaches. You can do this with a vegetable peeler. To make peeling easier, microwave each peach for 15 seconds. Let rest for 2 minutes, then peel. Slice into thin slices and set aside.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 10 minutes on medium speed. Add vanilla and beat for 1 minute. Add eggs, one at a time, beating to fully incorporate each addition. Add flour and baking soda and very gently mix until just incorporated.
4. Using a spatula, gently fold peach slices and 1½ cups of the berries into batter. Batter will be quite thick - kids may need adult help to mix in all the fruit. Pour into prepared cake pan. Place pan on a cookie sheet and bake on middle rack for 50 to 60 minutes, or until a toothpick set in the center comes out clean. Let cool before removing sides of cake pan.
5. Place confectioners' sugar, if using, in a small sieve or sifter and sprinkle on top of cake, along with remaining 1 cup berries. Or top with whipped cream or ice cream.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
3 cup Canned sliced peaches, drained well
1/2 cup Butter, unsalted
1 cup Sugar
1 tsp Vanilla extract
2 ea Large eggs
1 1/2 cup All purpose flour
1 1/2 tsp Baking Soda
2 1/2 cup Frozen mixed berries, defrosted and divided


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