Saturday, July 27, 2013

Fruit Recipe ~ Raspberry Peach Tart

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New twist on an old favorite.  I took my plum cake recipe and swapped out peaches and raspberries.  The sweet and tart combination of peaches and raspberries turned out fantastic!


1 stick unsalted butter, at room temperature (use some for greasing dish)
10 to 12 peaches, cut in half and pitted
20-24 raspberries
1/3 cup water
1 3/4 cups granulated sugar, divided ~ 1 cup and 3/4 cup
2 large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 cup tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt

Preheat the oven to 350 degrees F. Generously butter a deep dish 9-inch glass pie dish.  Place one raspberry inside peach pit cavity and arrange stuffed peaches in the dish, cut side down.  Combine 1 cup of the sugar and water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don't stir. Pour evenly over the peaches.

Cream remaining butter and sugar in a large bowl with an electric mixer, until light and fluffy. Lower the speed and beat in the eggs one at a time.  Add sour cream, lemon extract, and vanilla extract.  Mix until combined. In separate bowl, sift together flour, baking powder, and salt.  With the mixer on low speed, slowly add it to the butter mixture. Mix only until combined.  Pour the cake batter evenly over the peaches. I highly suggest starting around the edges and working your way in.  The weight of the batter will push the peaches out of the pan if you start in the center.  Spread batter to edges of pan making sure all peaches are covered.  Don't worry about making the batter super smooth across the top, it's an inverted cake!

Bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 20-30 minutes (or until it is cool enough to touch), then invert the cake onto a flat plate. If a peach sticks to the pan, ease it out and replace it back on top of the cake.  Serve warm or at room temperature.