As you probably have noticed, I’m kind of obsessed with peaches. How many desserts can you really come up with that contain them, you might ask? Well, if you’re me, a lot. Most of the time, I buy a dozen and eat them plain, but every now and then I like to do a little something special with them. This cake, from the inimitable Barefoot Contessa, combines two of my favorite dessert ideas — a “tatin”, which involves cooking the fruit in a rich caramel sauce until they are juicy and golden and delicious, and a lemony cake recipe which nicely offsets the fruit. Though I love traditional Tarte Tatin and will probably be making it sometime in the next few months, it takes a bit more work and fiddling to make a more complicated caramel and roll out tart dough. This cake, on the other hand, comes together in half an hour and is the perfect way to use up those end-of-season stone fruits — you could also try it with plums, nectarines, apples, or pears if you are embracing fall produce.
Tag Archives: stone fruit
Even though it’s after Labor Day, I’m not quite ready to let go of summer. Though I love fall, and the thought of wearing boots and scarves again sends a little thrill up my spine, I’m still holding on to peaches, berries, and eating outside for as long as I can. I know that soon, the farmer’s market will be filled with apples and squash for months, so I’m happy to enjoy the last summer fruit for as long as I can. This cake could also be made with plums or any kind of berries (as Deb does on Smitten Kicthen) — I think that the buttermilk and lemon zest pair wonderfully with them all. Continue reading
During the winter, I live for summer days when I can walk over to the farmer’s market and pick up a bag of peaches. They are by far my favorite fruit, and though I think the best way to eat them is raw, I always need to make cobbler at least once per summer. Deceptively simple, you can use any combination of stone fruit and the results will be just as excellent. I had some peaches, nectarines, plums, and sour cherries lying around, so that’s what I used — but only peaches is wonderful too. Enjoy with a tall glass of milk or a scoop of vanilla ice cream. Continue reading