Lemon Ginger Peach Cake

Lemon Ginger Peach Cake

A fresh cake recipe for you to take advantage of the abundance of sweet, ripe and juicy peaches that are available right now. One of the highlights of summer. Peaches are a winning attraction in this fail proof, easy-to-throw-together-even-on-a-weeknight cake. Spiced up with a heady mix of lemon, cinnamon, ginger and nutmeg, it gives off an undeniably intoxicating scent as it bakes that will quickly fill up the whole house. Perfume for a food goddess.

The cake batter is poured into a springform or cake pan first and the peach slices are arranged over top. As it cooks the peaches start to sink and the batter rises up leaving the tops of the peaches to peek out and tease you. It’s buttery and tender with a sturdy crumb. A cake that you will want to eat right away. A cake that will get you in its clutches and not let go until every last crumb is savored. It can be elegant tea party or picnic. Hot tea or sweet tea. With a scoop of vanilla ice cream or a little dab of whip cream. Or all on it’s own. No matter how you serve it I hope you find it as unforgettable as I do.

Since I first made it last summer I’ve thought of it often. And I’m not the only one. Mom and I both clearly remember the swoon-like experience. But we were in dispute over when it was. My Mom insisted it couldn’t of been that long ago. The funny thing about writing a blog is you can’t argue against the date it was posted. It was almost a year ago to the day that I made it for the second time. Surely I’ve started a new tradition. A tradition that I love with a cake that loves me right back.

Lemon Ginger Peach Cake

Lemon Ginger Peach Cake
(by Reeni)

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup plus 1 tablespoon sugar, divided
2 large eggs
Lemon zest from one lemon
1 teaspoon cinnamon
3/4 teaspoon dried ginger
1/2 teaspoon pure vanilla extract
A pinch of grated nutmeg
3 peaches, firm, ripe, pitted and cut into 1/2-inch-thick wedges

1. Preheat oven to 350°F. Lightly grease a 9-inch springform or cake pan.

2. Whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl beat butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs 1 at a time, beating after each addition. Beat in lemon, cinnamon, ginger, vanilla and nutmeg. At low speed beat in flour just until combined.

4. Spread batter evenly in pan and arrange peaches over top, they will sink as they bake. Sprinkle 1 tablespoon sugar evenly over top. Bake until cake is golden-brown and top is firm about 45 to 50 minutes. Remove to wire rack and cool 10 minutes, remove side of springform pan, if using a cake pan it’s best to slice it right in the pan. Serve warm or at room temperature with whip cream and/or vanilla ice cream.

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Lemon Ginger Peach Cake

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Ginger Peach Pie with Gingersnap Crust

Ginger Peach Crisp with Gingersnap Pie

A delectable dessert recipe using fresh, juicy peaches over a gingersnap crust with a sweet crumble topping. The addition of crystalized ginger heightens the flavors and gives it a little zing.

I’ve been dreaming of lusting after this pie for weeks now. I had it all worked out in my head, borrowing components from some of my favorite desserts. The cookie crust from a cheesecake, a crumble topping like you would find on a Dutch apple pie and a cooked filling made of white and yellow peaches. The ginger spice came into the picture after I added it to a peach smoothie and instantly fell in love with the flavor combination. It was only natural that I take that flavor and run with it. The sugared ginger mellows out during baking giving this the touch it needs to be a stand-out dessert. Truly memorable.

My every intention was to make a pie but I was a little confused after devouring eating a piece. It reminded me so much of a crisp, even with the bottom crust, that I was hesitant to call it a pie. Is it a pie wishing it was a crisp…or a crisp aspiring to be a pie? Call it what you will. I call it crave-worthy.

Ginger Peach Pie with Gingersnap Crust

If you don’t like or have crystallized ginger it can be omitted with good results. The ginger spice can be doubled instead.

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Ginger Peach Pie with Gingersnap Crust
(filling by Reeni, crust and topping adapted from Good Housekeeping)

7-8 cups of firm, ripe peaches, peeled, cut in a large dice
1 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
2 teaspoons butter
1/3 cup crystallized ginger, minced

Crust:
1 + 1/2 cup fine gingersnap crumbs
5 tablespoons butter, melted

Topping:
1 cup all-purpose flour
1/2 cup Brown Sugar
1 stick (1/2 cup) of Butter

1. In a large saucepan carefully mix the peaches, sugar, flour, cinnamon and ginger together. Allow to rest at room temperature for 30 minutes. With a slotted spoon remove the peach pieces to a bowl. Bring the remaining liquid to a simmer over medium heat, reduce heat to low and when mixture starts to thicken stir peaches. Cook for 5 minutes stirring often. Remove the pan from heat and stir in butter, vanilla and minced ginger. Stir to melt the butter and incorporate the ginger. Cool to room temperature.

2. Preheat oven to 400 degrees F. and place a baking sheet on bottom rack of oven to catch any escaping juices. For the crust combine the crumbs and melted butter together. Press evenly over the bottom of greased 9-inch pie pan. Pour in the cooled filling and spread evenly over the crust.

3. To make the topping add the flour and brown sugar to a medium bowl. Cut the butter lengthwise in half and then the halves in half again. Dice and add to bowl. Cut in using two knives in a scissor motion or with a pastry blender until mixture is crumbly. Spread evenly over top of peaches.

4. Bake for 10 minutes, turn down heat to 350 and bake 30-35 minutes until top is golden brown. Cool on wire racks. Serve warm or cold with whip cream. Refrigerate leftovers.

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Ginger Peach Pie with Gingersnap Crust

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Cantaloupe and Coconut Milk Dessert Soup

Cantaloupe and Coconut Milk Dessert Soup

A mildly sweet and refreshing recipe for cold Cantaloupe and Coconut Milk Soup. It’s sweetened with honey and warmly spiced with cinnamon, ginger and basil. It can be eaten as an appetizer or for dessert. And there are so many elegant, pretty ways you can serve it: in a bowl, a shot glass, as a shooter or in a parfait or wine/martini glass.

If you had told me a few years ago that I’d not only be eating but loving fruit soup I would of vehemently denied it. Fruit soup sounds wrong. I never understood it’s appeal. Until now. I’m a convert. I adore it!

I can’t think of a more ideal treat for a hot, summer day. Nothing tastes better than seasonal fruit packed with natural sweetness and thirst-quenching properties. Put your cantaloupes to good use and make this cool, silky, cinnamon-spiced and delectable soup!

Cantaloupe and Coconut Milk Dessert Soup

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Cantaloupe and Coconut Milk Dessert Soup
(inspired by Oprah.com)

3 cups Cantaloupe, diced
1 + 1/2 cup Coconut Milk
2 tablespoons Honey
1 Lime, juiced*
2 – 3 Fresh Basil leaves,chopped
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
Pinch of salt
Whip Cream, for serving

In a blender puree everything except the whip cream. Taste and adjust if needed by adding more honey, cantaloupe or coconut milk. Chill well. Serve with whip cream.

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To find the best cantaloupe use your nose! It should smell like cantaloupe and the stem end should have a little give to it when pressed on. You can put them in a paper bag to ripen further.

Cantaloupe and Coconut Milk Dessert Soup

I’m linking this to Two for Tuesdays: Celebrate Real Food over at Heather the Girlichef’s site.

I’m also sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays round-up.

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Cherry Coconut Muffins

Cherry Coconut Muffins

There has been little to no baking in the Cinnamon and Spice house lately. Thanks (not!) to the especially hot and humid weather. Boo!  The very same weather that has been plaguing us since May with no end in sight. And because the kitchen is the heart of our house. The center upon which we convene. The oven is off limits along with anything else that will make the temperature skyrocket causing the kitchen to be intolerably hot. And consequently taking our gathering place from us.

So you can imagine my surprise one morning when I woke up to a cool room. The thermometer read 71 degrees. Not 101 or even 91. I rejoiced. Then I sprinted to the kitchen with sleep still in my eyes and proceeded to bake my little heart out by making muffins for breakfast. The very beauties you see here heavily adorned with red, juicy jewels you may know and love as much as I do – sweet Bing Cherries. Giddy with delight I also tossed in coconut flakes. For a little more oomph. Not that they needed it…

Cherry Coconut Muffins

Moist, sweet and summery, they fixed me right up. So much so that when a blanket of humidity descended upon us again by early afternoon I didn’t even give a care. I was kicked back in my semi-cool kitchen with this tray of lovely muffins laid out before me, deliciously and completely satisfied.

Cherry Coconut Muffins

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Cherry Coconut Muffins
(adapted from The Muffin Cookbook)
2 cups all-purpose Flour or King Arthur White Whole Wheat
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 heaping cup Cherries, pitted, coarsely chopped
6 tablespoons Butter, softened
2/3 cup Sugar or 1/2 cup Honey
2 eggs
1 teaspoon Vanilla
2/3 cup Milk
1/2 cup Sour Cream (regular or light) or nonfat Greek yogurt
1/2 cup unsweetened Coconut Flakes, plus more for topping
1. Preheat oven to 400 degrees. Grease or paper line a 12 muffin cup or 24 mini muffin cup pan.
2. In a small bow combine flour, baking powder and salt. Toss 1 tablespoon of flour with the cherries and set aside.
3. In a large bowl beat butter and sugar until light and fluffy. Add eggs and vanilla and beat 3 minutes.
4. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and coconut flakes.
5. Spoon into muffin caps just short of the top. Sprinkle coconut over tops if desired. Bake 18-22 minutes or until a toothpick comes out clean. About 12 minutes for mini’s.
6. Let cool in pan for 5 minutes and remove to wire racks.

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Cherry Coconut Muffins

I’m linking this to Potluck Sunday over at Mommy’s Kitchen.

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Cherry Almond Clafoutis

Cherry Almond Clafoutis

This is a classic French recipe for Clafoutis or Clafouti (kla-foo-tee) a simple, baked, custardy, crepe-like dessert made with eggs and cherries. The leftovers serve as an incredibly special breakfast treat the next morning. Or vice versa.

Traditionally the pits are left in the cherries for the almond flavor they add. I opted to take them out for convenience… Instead toasting up sliced almonds to sprinkle over top.

Take advantage of all cherry season has to offer by making this! It’s sinfully easy aside from pitting the cherries. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan where the cherries and almonds are spread over top. It bakes up like a giant puffy pancake and deflates slightly as it cools. The aroma is thoroughly enticing and family members will be sure to ask “is it done yet?” Then sigh in anticipation.

The clafoutis is soft like pudding when warm and reminiscent of custard pie when cold. It straddles the border between sweet and savory. It’s rich, dense, creamy and just plain gorgeous studded with the succulence of fresh, ripe, black cherry gems. My family raved over it and I’m sure yours will too!

Cherry Almond Clafoutis

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Cherry Almond Clafoutis
(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon Kirsch (optional, I omitted)
Pinch Salt
3⁄4 cup All-purpose or King Arthur White Whole Wheat flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread cherries over top then sprinkle with almonds.  Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners’ sugar and a dollop of whip cream if desired.

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Serves 8: 287 calories per serving without the kirsch or confectioners’ sugar
Weight Watchers Points: 6 per serving
Additional Nutritional Information found here

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Cherry Almond Clafoutis


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Chocolate Sour Cream Bread

This chocolate sour cream bread comes courtesy of  my favorite bear in the whole wide world! Winnie-the-Pooh Bear!  Who would of thought that silly old bear could remove his hand head from the hunny pot long enough to bake?! No less write a cookbook!? I’m glad because this is one of the most delicious breads to ever cross my lips…. 

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