Peaches and Cream Cake

• 125g (scant 2/3 cup) white sugar
• 1 egg and 1 egg yolk
• 1 tsp. vanilla
• 75g (1/3 cup) melted butter
• 55g (scant 1/2 cup) all purpose flour
• 1 tsp. baking powder
• 90ml (6 Tbsp.) whole milk at room temperature
• 6-7 peaches

Instructions

1. Grease an 8 or 9-inch springform pan. If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
2. Preheat oven to 355° F.
3. Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.
4. Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
5. In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (cooled) melted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
6. Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° F. oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Author: Seasons and Suppers / www.seasonsandsuppers.ca
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 10 min

Number of servings (yield): 8

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Cinnamon Sugar Sweet Potato Fries with Vanilla Icing Dip

 

Ingredients:

• 3 large sweet potatoes
• 1 Tablespoon cornstarch
• 2 Tablespoons melted coconut oil (or olive oil)
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon

VANILLA GLAZE DIP

• 1 cup confectioners' sugar
• 2-3 Tablespoons heavy cream (or milk for a less creamy texture)
• 1/4 teaspoon vanilla extract

Directions:

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. 2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the melted coconut oil. Toss to coat. Mix together 1/3 granulated sugar and 1/2 teaspoon cinnamon. Pour cinnamon sugar over sweet potatoes and toss to coat.

Line the coated sweet potatoes onto the baking sheet. Try not to crowd them or else they won't bake, they'll just steam. Bake for 15-18 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt. **It's expected for the oil and cinnamon/sugar to create a glaze on the baking sheet and on top of the fries.

Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. You may not have time to keep them in the oven for an additional 30 minutes as it cools, so it’s not mandatory. No matter what you do though, some fries will still be on the soft side. Sweet potatoes are packed with moisture.

Remove fries from the oven and place in a large bowl. Combine the remaining 1/3 cup granulated sugar and 1/2 teaspoon cinnamon and pour over fries. Toss gently to coat.

Serve with vanilla glaze dip. For the dip, simply whisk all of the ingredients together. I usually start with 2 Tablespoons of the cream and add 1 more if it seems too thick. Enjoy immediately.

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