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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