Peach and Blueberry Cream Cake

The Cake Slice Baker's crew had a tie.  Fresh Strawberry Cake with White Chocolate Chips along with Lime Chiffon Cake were the June cake winners. 
I chose the Strawberry Cake to bake and this is what happened...
...a good outcome indeed!  A fresh, moist and fluffy cake. I think this could easily be adjusted to fit any in-season fruit you desire to use. 

Peach and Blueberry Cream Cake
Print recipe here
2 large eggs
½ C sour cream
1 lemon, zested
1 tsp pure vanilla extract
1 tsp pure almond extract
1½ C whole wheat pastry flour, divided
1½ tsp aluminum free baking powder
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
¼ C (4TB or half a stick) unsalted butter, softened
1 C whole cane sugar (aka sucanat or rapadura)
½ C peaches, diced
½ C blueberries

1. Preheat the oven to 350 degrees F.  Grease an 8 inch square glass baking dish and set aside.

2. Whisk together the eggs, sour cream, lemon zest, vanilla and almond extracts in small bowl, set aside.

3.  Measure out the fruit and place into a small bowl.  Add ¼ cup of the flour and stir to coat, set aside.

4. Combine 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl, set aside.

5. Whip the butter and sugar in a large mixing bowl with an electric mixer for 3 minutes, until fluffy. Pour and mix the egg mixture into the bowl in a slow stream until fully incorporated.

6. Add ½ of the flour mixture and mix, add the last ½ of flour mixture and mix until the dough is completely wet throughout with no traces of dry flour.  Fold in the fruit with a spatula, then scrape down into the glass baking dish.

7. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean with a few crumbs remaining.  Let the cake cool in the pan for about 5 minutes, you can then invert onto a serving platter and cut to serve.

Today's recipes where brought to you by, inspired or adapted from:



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Oatmeal Cookie Bars

Happy Spring everyone!
All over the country, we are looking forward to spring a lot more than in the recent years!  So excited for warmer temps and sunny skies, MN will have to wait a little longer...today is snowing and blowing. Including a picture of our nasty weather would just be mean.  Here is my little piece of spring that resides in my kitchen smelling the whole first floor, thanks mom!

Saved by the Egg Timer has gotten a mini spring face lift!  I will be trying to get the Ingredients at Their Best page to a final update soon too.  You can still check it out in it's construction zone for some great food ingredient information.

Please excuse my absentmindedness, I mean recent absence ;)  Or maybe both...  We have been moving and growing and making some kitchen improvements!  This is a great thing, great for me and you.  More recipes, more room, more creating, more posts!  I have to say that the lighting has improved very much so will be looking forward to providing lovely, drool producing photos for the recipes.

Cookie bars for a cause.  A very good cause.  To treat the teachers that teach my children! Try saying that 10 times fast?  Well, all I have to say about this recipe is this- a week after these cookie bars were shared at conferences.  My son was named a student of the month at his school (brag worthy proud mom moment!)  No really, he earned it all on his own.  I get no credit whatsoever in the leastest bit, except being a proud mom.  It takes a village to raise a child?  These days it takes a good family and home to undo what the village has taught my child!  Seriously though, he does have great teachers and a great school.  The recipe was requested so here it is!  The name should really be Teacher's Conference Oatmeal Bars.

Oatmeal Butterscotch Bars
Print recipe here
¾ C (1 ½ sticks) unsalted butter
¾ C sucanat sugar (I love Heavenly Organics brand for any baking)
1 large egg
1 tsp pure vanilla extract
1 ¾ C whole white wheat flour, unbromated and unbleached
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
1 C old fashioned rolled oats
1 C butterscotch chips
1 C white chocolate chips

1. Preheat oven to 375 degrees F. Line a glass 9 x 13 glass baking dish with foil, let each end have a 2 inch overhang. Grease foil with a little butter or oil spray. Set aside.

2. Beat the softened butter and sugar in a medium mixing bowl until whipped together. Add the egg and vanilla, beat for 3 minutes until fluffy.

3. Sift the dry ingredients over the wet and beat until combined and no white shows through. Stir in chips.

4. Press dough into the prepared pan. Bake for 16-19 minutes until a very slight and light golden brown is achieved. (They may even seem undercooked at first but should not look doughy in the middle.)

5. Let cool in pan. Lift two sides of overhanging foil to remove bars. Place onto a large platter or cutting board. Cut into desired sized squares. Wrap up to give away, but don’t forget about quality control! Bake, smell, eat!

Today's recipes where brought to you by, inspired or adapted from: Mel's Kitchen Cafe