You must be logged in to post a review.
Browned butter cake bursting with fresh, summer peaches.
Preheat the oven to 425 F. Line a baking sheet with parchment paper or a Silpat. If using parchment paper, brush the paper liberally with oil or melted butter.
Using 2 of the 5 peaches, slice the peaches into eighths and toss them in a large bowl with 2 teaspoons lemon juice and 1 tablespoon sugar. Set aside.
Slice the remaining 3 peaches also into eighths. Toss these peaches in another large bowl with 2 teaspoons lemon juice and 1 tablespoon sugar. Mix to combine then arrange the peaches in a single layer on the prepared baking sheet and roast the peaches in the preheated oven for 20 minutes.
While the peaches are roasting, melt the butter in a small saucepan over medium to medium-high heat. Once melted, the butter will begin to foam. Stir the butter continuously over the heat until brown flecks begin to appear at the bottom, approximately 2-3 minutes. Remove the butter from the heat immediately and transfer it to a small bowl to keep it from burning. Allow the butter to cool.
Once the peaches are finished roasting, remove them from the oven and allow them to cool, also. Lower the oven temperature to 350 F. Grease a 9-inch springform pan with oil or melted butter. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, whisk together the 1/3 cup sugar, brown sugar, vanilla extract, almond extract, and eggs until thick. Add the cooled butter and whisk until combined. Add the yogurt and stir until blended. Add the wet mixture to the dry mixture and fold until no streaks of flour remain.
Spread half of the batter across the bottom of the prepared springform pan. Sprinkle the bread crumbs over the layer of cake batter and arrange the roasted peach slices evenly over the top of the bread crumbs. Spread the remainder of the cake batter over top of the roasted peaches. Arrange the fresh peaches over the top of the cake and sprinkle the top with the remaining 1 tablespoon sugar.
Bake 50-60 minutes, until the cake is golden and cake tester emerges clean. Allow the cake to cool 40 minutes before removing the sides of the springform pan. Serve warm or at room temperature.
(Adapted from Cooks Illustrated.)
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!