Peach and Strawberry Coffee Cake

This is what happens when you get a tub of sour cream on special that's close to the 'best before' date but since you usually don't really use sour cream in semi-healthy baking you kinda end up searching through books and magazines for a recipe that uses LOTS of it...so theeeeen you end up with this yummy, moist and soft peachy coffee cake. I got the recipe in a big baking book and changed it up a bit. It originally called for blueberries, but I didn't have any so I substituted for peaches and strawberries. I also switched half of the sugar for brown sugar because peaches and "cassonade" go hand in hand, right?

Here's the recipe:
the cake:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt

3/4 cup unsalted butter, soften
3/4 cup sugar, half regular half dark brown(pack it well!)
1 egg
1 cup sour cream
1 tsp vanilla

the filling:
2 cups frozen of fresh fruit of your choice(i used peaches and strawberries)
1 TBSP brown sugar
1/4 tsp ground cloves

the topping:
1/2 cup packed dark brown sugar
2 TBSP butter or margarine, melted
1 TSPP flour

Start by turning on the oven at 350 and set the rack in the middle of the oven. Also grease or spray with oil a 9in. springform pan.
Get the fruit mix ready by simply mixing the fruit and the sugar with the cloves and set aside.
Make the topping: mix all the ingredients in a small bowl and set aside.

In a medium bowl, mix the flour, baking soda and powder, cinnamon and salt. Set aside.
In another bowl, mix the butter and sugar with an electric mixer until smooth. Add the egg, vanilla and sour cream and mix.
Gradually add the flour and blend it all well.
The batter will be a bit hard, it's ok!

Spread 2/3 of that batter in the prepared pan. If it's too sticky, put some butter or oil on your fingers and press the batter evenly around the pan. POur the fruit mix over and sponn the reaming batter over the fruit. Again, oily fingers will help!! Sprinkle the topping over for the final layer and bake for 60-65 minutes, until a knife in the middle comes out clean.
Cool in the pan on wire rack for 10 minutes, then detach the side of the pan to cool completely.
(by the way, I LOVE my springform pan!!! great for cheese cakes! everybody should have one! just saying...)

Oh My!

Peach and Berry Cobbler

I'm baaaaa-aaaack!!
I know it's been a really long time since I've posted anything, I apologize to my followers...but since I've moved my kitchen set-up is different and it's a bit harder to take nice pictures. Plus I have to admit my blogging mojo kinda went away. That does not mean I stopped cooking though, I still cook and bake a lot, even more so because I moved in with my boyfriend who eats A LOT!! So I gotta feed the man, you know?
Last night for dinner I made some chicken casserole thingy, and for dessert I baked this:



Yummy, warm and comforting peach cobbler with berries. I got the recipe in a Taste of Home magazine. The recipe was for double that, so I cut it in half that's why the mesurements are a bit weird...But the result is awesome nonetheless!



Here it is:

6 peaches, sliced
1/6 cup all-purpose flour (take the 1/3 cup and fill it half-way...)
2-3 TBSP honey
Juice of half a lemon
Pinch of salt
1 1/2 cup fresh or frozen berries

Topping:
1 cup flour
1/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/4 cup butter, cold and in small cubes
1/2 cup plus 2 TBSP buttermilk

Start the oven at 400F and spray a 8x8in baking pan with oil.
In a bowl mix the peaches, flour, honey, lemon juice and salt and let it stand for 10-15 minutes.
In another bowl, mix the dry ingredients and cut the butter in until it becomes crumbly, and when you squeeze it it clumps together a bit. Add the buttermilk and stir until it comes together in a soft dough.
Fold the berries in the peach mix and pour in the baking pan.
Drop tablespoon fulls of dough on the fruit. (Sprinkle with sugar if you feel like it, about one teaspoon.)
The dough does not have to be all sealed around the edges, the batter will spread a bit.
Bake for 45-50 minutes, until the topping is cooked( a tooth pick will come out clean, or you can check underneath if you lift it...it should be fully baked).



The bf loved it and i did too! I did miss the cinnamon a bit though, so next time I'll throw some in there. But the fresh peaches speak for themselves. I love them!