Friday, July 17, 2009
A delicious treat from my Grandma. Peachy-keen!
So, you've been eating healthy for a whole week. Right? Right??? Well, even if you haven't been good, It's time for a treat, so I'm going to share a very special recipe, one that's near-and-dear to my heart: my maternal Grandma's Dutch Apple Cake. It's amazing...and worth the splurge, trust me. And, as Mary Ann says, since you're making it from scratch you know what's in it, and you're not ingesting nasty hydrogenated oils or artificial colors.
Yep, I'm aware you're staring at a picture of peaches. Don't worry, I haven't lost it completely...not yet, anyway (although I'm well on my way). You see, this "cake" (really, it's more like a tart), is just as delicious made with ripe, juicy summer peaches as it is with apples. Best of all, peaches will be in season and available locally in NJ very soon, I think (I love the peaches from Valley Crest Farm on Allerton Rd. While not organic, the lovely Maria, who works there, told me that only the flowers are sprayed, not the fruit itself).
Ok, so back to the recipe. Here is one of Catherine "Birdie" Knappe's specialties (she also made a killer pot roast, by the way). It's a true family heirloom.
Dutch Apple Cake (Peach, too!)
You will need 5-6 large peaches (more if they're small), cut into thin slices. If the peaches are especially juicy, mix with a tablespoon or so of flour.
1 1/4 cup flour (you can use 1/2 whole wheat pastry flour or my fave, King Arthur organic white whole wheat flour (available in most large supermarkets)
1/2 tsp. salt
1 tablespoon sugar
1 tsp. baking powder
1/2 cup butter
1 egg yolk and 2 tablespoons milk, mixed together
Mix dry ingredients, cut in butter add liquid (you can do this 1-2-3 in a food processor). Spread with fingers in an 8X8 glass baking dish, coming about 1/2 inch up the sides.
For topping, mix together:
3/4 cup sugar
1/4 tsp. cinnamon
1 1/2 tablespoons flour
2 tablespoons butter
Spread peaches over crust and sprinkle evenly with topping. Bake at 375 degrees for 45-50 minutes, until bubbly and crust is golden. Serve slightly warm. Amazing with vanilla ice cream.
Oh, my mouth is watering just thinking about it! Enjoy!