I have been back on the Bitchin Kitchen set (season 2), for a while now, and have been posting very little as you may have noted. I cook so much at work that I have been taking a lot of short cuts when cooking at home. This past weekend I cracked out a great and easy Peach Blueberry Cake recipe I cut out out of the now defunct Gourmet Magazine six years ago. I love recipes like this one: minimal effort with great results. Both peaches (Ontario), and blueberries are still in season, and I used the lovely sweet small berries from the Lac St-Jean region.
Here is the link for the printable version of Peach Blueberry Cake. The photos are of my cake straight from the oven. Once the cake has cooled the cake is easy to cut and the fruit stays in place. I have prepared this recipe a few times and this time I used the convect bake function on my oven. I lowered the temperature to 350F but I found the cake got a little too browned so I would not recommend convection when making this cake. Happy end of summer!
Here is the link for the printable version of Peach Blueberry Cake. The photos are of my cake straight from the oven. Once the cake has cooled the cake is easy to cut and the fruit stays in place. I have prepared this recipe a few times and this time I used the convect bake function on my oven. I lowered the temperature to 350F but I found the cake got a little too browned so I would not recommend convection when making this cake. Happy end of summer!
Peach and blueberry ,marriage from heaven:)
ReplyDelete