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The recipe calls for diced fresh peaches in the batter and fresh peach puree in the syrup, but you can attempt using frozen or canned in the off-season. Get the recipe 50.
1. Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of ...
Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
Last, add the chopped peaches and blueberries. The mixture will be pretty firm by this time. Scrape the mixture into a greased springform cake tin and bake for 1 hour and 10 minutes. Test with a skewer – if it comes out clean, then the cake is done. Leave the cake to cool for 10 minutes in the tin then loosen the edges, tip out and cool.
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Don't let a single ripe summer peach go to waste! For premium support please call: 800-290-4726 more ways to reach us
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Recipes for chocolate sour cream Bundt cake, and angel food cake. Featuring an Equipment Corner covering Bundt pans, and quick tips for wet vs. dry measuring cups. 116