Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and chopped
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract. Mix until just combined.
5. Fold in the chopped peaches.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once the cake is cool, spread the raspberry jam over the top of the cake.
10. Sprinkle the sliced almonds over the jam.
11. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 546
Fat: 24g
Saturated Fat: 13g
Cholesterol: 124mg
Sodium: 329mg
Carbohydrates: 78g
Fiber: 2g
Sugar: 51g
Protein: 7g
Substitutions for ingredients:
- You can use canned peaches instead of fresh peaches.
- Apricot jam can be used instead of raspberry jam.
- Walnuts can be used instead of sliced almonds.
Variations:
- Add 1 teaspoon of cinnamon to the batter for a spiced flavor.
- Use blueberry jam instead of raspberry jam.
- Add a tablespoon of lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a serrated knife to slice the cake for a clean cut.
- You can toast the sliced almonds for added flavor and crunch.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh raspberries and mint leaves.
Garnishes:
Fresh raspberries and mint leaves.
Pairings:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cake properly to prevent foodborne illness.
Food history:
Peach Melba is a classic dessert that was created by French chef Auguste Escoffier in honor of Australian opera singer Nellie Melba. The dessert consists of peaches, raspberry sauce, and vanilla ice cream.
Flavor profiles:
Sweet, fruity, nutty.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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