Lemon Verbena Blueberry Peach Cake

 

Lemon Verbena
Blueberry Peach Cake

 

 

Ingredients:

 

 

2 sticks unsalted butter

 

1/4cup brown sugar

 

3 white or regular peaches

 

2 cups fresh blueberries

 

10 leaves dried lemon verbena crushed

 

2 cups all purpose flour

 

1 teaspoon baking powder

 

¾ teaspoons salt

 

¾ cups sugar

 

2 eggs

 

2 teaspoons vanilla extract

 

 

Directions:

 

 

Preheat the oven to 350 degrees.

 

 

Thoroughly wash and dry the fruit.

 

 

Slice the peaches into wedges and set aside.

 

 

Set a 9-ince cake pan on top of a burner set to low heat.

 

 

Add 4 tablespoons of butter to the cake pan and allow
melting.

 

 

Add the brown sugar and lemon verbena leaves and stir gently
until the sugar has melted.

 

 

Turn off the heat, but leave the pan on the burner.

 

 

In a medium bowl, add the flour, baking powder and salt and
gently whisk by hand.

 

 

In a large bowl, add the remaining butter and sugar and beat
on medium speed until light and fluffy.

 

 

Add the eggs, one at a time, beating well in between each
addition.

 

 

Add the vanilla.

 

 

Turn the mixer to a low speed and add the dry mixture. Mix
until just combined. The batter should be thick.

 

 

Carefully remove the lemon verbena leaves from the cake pan.

 

 

Using a rubber spatula, smooth the brown sugar mixture so
that the entire bottom of the cake pan is covered with a thin layer.

 

 

Arrange the fruit in the baking pan, being sure to tightly
pack the fruit (keep in mind that the fruit will shrink when cooked).

 

 

Carefully pour the cake batter on top of the fruit.

 

 

Once all cake batter is on top of the fruit, use a rubber
spatula or icing tool to smooth the batter across the cake pan, ensuring that
it is spread in an even layer. Bake for 40 minutes.

 

 

Remove the cake from the oven and allow it to cool for only
1-2 minutes.

 

 

Run a knife around the edges of the cake pan and place a
plate over the cake. Very carefully flip the cake pan upside down.

 

 

The cake should very easily slide out on the plate. Once the
cake is on the plate and out of the pan, allow to cool completely so that the
fruit continues to set.

Back to main page


Learn-America is proudly powered by WordPress
Entries (RSS)