Friday, September 2, 2011

Peach Coffee Cake with Double Crust of Cardamom and Pistachio - For VFAM - Peaches

Peach Coffee Cake with Cardamom and Pistachio

Although this very tasty and festive cake has several steps, each component beats together quickly without having to alternate wet with dry ingredients, nor does it require creaming butter with sugar.  I also exchanged self-rising flour for the flour/leavening combo.  As tempting as it may be to use divinely delicate and perfumed white peaches, they will be overwhelmed by the potency of the cardamom.  I chose deeply golden yellow fruit with great success.  The texture of the cake itself is very moist, and would be just as delicious served plain without the glaze nor the pistachios.  It is the occasional burst of sweet cardamom in the brown sugar crust that is the chief surprise in an otherwise very casual and comforting coffee cake. 

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Peach Coffee Cake with Double Crust of Cardamom and Pistachio - Adapted from the Betty Crocker Recipe


Serves 8

Ingredients for Cake

2 cups self-raising cake flour
3/4 cups natural granulated sugar
1/4 cup butter, softened
3/4 cup whole or reduced-fat milk
1 egg
1 teaspoon vanilla extract
3 cups chopped, nearly ripe yellow peaches, skins left on


Method for Cake

In a large bowl, beat all ingredients except peaches together until they make a smooth, thick batter. Will a large wooden spoon, fold in chopped peaches. Prepare an 8 X 8-inch square or 8-inch round pan It is best to use a cake pan with a height of 3 inches; the cake will rise considerably when baking. Grease all internal surfaces of pan with cooking spray. Lay into the pan a long piece of aluminum foil which will generously extend beyond the sides of the pan when tightly lining it in.. If you are using a round pan, extra care must be taken to smooth the foil as much as possible; not every inch of the pan sides will be covered in foil. Grease all foil surfaces lining the pan. The hangover foil with serve to help lift the cake from the pan; the cake will be very heavy. Spoon batter into prepared pan, smoothing the top evening.

Preheat oven to 375° F.

Ingredients for Crust 1

1/2 cup light brown sugar
1/3 cup cake flour
1 1/2 teaspoons very fresh ground green cardamom powder
2 tablespoons salted butter

Method for Crust 1

In a medium bowl, rub and toss all ingredients with your fingertip until the mixture resembles a uniform crust. Reserve.

Ingredients for Glaze

1 cup powdered sugar
1/4 cup milk, any fat content
1/4 teaspoon vanilla extract

Method for Glaze

In a small ball, beat all ingredients until sugar dissolves and a smooth, fluid texture is achieved. Reserve.

Ingredient for Crust 2

1/2 cup unsalted pistachio nuts, chopped. Reserve.


Baking and Post-Baking Method

Sprinkle Crust 1 evenly on top of raw batter in pan. Bake for 40 – 50 minutes. At 40 minutes, check cake for doneness by piercing center of it with skewer almost touching bottom of pan. If skewer is withdrawn clean, cake is done. If not, return cake to oven to bake in 5-minute intervals, checking after each interval. Do not bake longer than 50 minutes, nor be concerned that crumb top will be very brown. Remove carefully from oven to a cooling rack. Leave undisturbed for 15 minutes of cooling.
Have ready a serving plate large enough to accommodate the cake. Carefully grip both foil hangovers and very slowly lift cake from pan and transfer to plate, leaving foil intact. Allow to cool another 15 minutes. Slide a very large and wide pancake turner between the cake and foil. With one hand, lift cake just enough to slide foil out from underneath with other hand. Leave cake to cool completely, up to 1 hour.

Finishing Method


With a pastry brush, remove excess crumbs from top of cake. Pour glaze over top, spreading it to the edges so that it drips down the sides. The cake will be unattractive at this point. Spread glaze drips on sides to lightly cover. With your hands, lightly dust and press chopped pistachios (Crust 2) on top and sides of cake. Allow to set for 20 minutes. Cut cake with a serrated knife. Cake is better when it matures overnight.

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This peach-happy cake is my contribution to Priya's Veggie/Fruit and Month - Peaches, which I hosted during August.  The round-up will be online tomorrow, but I will accept any peachy latecomers until publish time.  Priya's host for September is Tiffin Carriers Antic/que's! who is featuring Cauliflower.  Please consult Priya of Mharora Rjasthan's Recipes, creator of VFAM for full rules.

15 comments:

  1. It is such a pitty that there is no Transpotting invented.Imagine everyone is still asleep,cake si still there ,and me with it.Fantastic;)

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  2. Wow, that is truly beautiful and unlike one I have ever tried. I looks and sounds scrumptious and look at the colour. Just wonderful.

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  3. Wow. This looks incredible. Such a beautiful photo as well. I can only imagine how delicious it must taste...

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  4. What a gorgeous cake! I love everything about it. Awesome flavors and looks. Your first picture is so pretty.

    Cheers,

    Rosa

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  5. beautiful clicks. the first one was almost breathtaking....
    love this idea of adding pistachio on the crust.

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  6. Very unusual, and beautiful cake. We have a bakery here that does a pista powder icing, but it's not like this.

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  7. Wow, this is ABSOLUTELY GORGEOUS!!

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  8. What an absolutely stunning cake. I love the pop of color pistachios add. I love the mix of flavors here too.

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  9. Love cardamom and pistachios are my new favorite nut! Great post!

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  10. That looks so beautiful! Can I have a slice please :D?

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  11. prettiest cake I have ever seen! the peaches show like semi precious stones and so does the pistachios! Susan I would love a slice of that to taste and look at.

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  12. A truly beautiful cake, Susan, and well worth the care it needs for the various steps. It is a pleasure to look at it from every angle. I like the combination of peaches and pistachios: it gets me thinking...

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  13. wow Susan, you are a rock star when it comes to cooking. Amazing and beautiful creation !!!

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  14. Hi, Dzoli! LOL! Must say, I wouldn't mind a bit of that magic right now. : )

    Jac - Thank you. I didn't quite expect it to turn out as pretty as it did. I was winging it a bit.

    Elly - Good to see you. Thanks so much.

    Rosa - Thanks. I like the first one best, too.

    Hello, Sayantani. You're very kind. : } Thank you.

    Sra - Thanks. Pista powder icing? Would love to try that.

    Thanks, Heather!

    Kalinda - Thank you. That green really is incredible.

    Thanks, Kirsten. Cardamom is so special, and pistachios don't get enough attention in American cuisines.

    Hi, LL! Thanks so much!

    Rajani - Thank you. Wish I could have shared. Sincerely. : }

    Soma - Thanks always. I knew the colors would work, but I didn't forsee the glamor of them. ; )

    Simona - Thank you very much. I'm glad the combination is inspiring.

    Priya - You are very dear. Thank you. And thanks for the opportunity to host VFAM. It was a delicious and beautiful experience.

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