Based on her, er, egg issue, I made some modifications. First, I only made half a recipe in a loaf pan. (I live alone. If i ate the entire cake, I'd have to buy two seats when I fly back to Halifax, making it twice as expensive. And it's already pretty spendy.) Next, I used a pastry blender to cut the butter into the flour/sugar/spice mixture. Then I added the baking powder to the dry ingredients. I beat the egg (all of it!) before mixing it with the cream (I used a combination of milk and cream), and folded it into the dry ingredients. The resulting mixture was more biscuit-dough like than cake-y, and I had to press it into the corners of the pan with the spoon/my fingers/the peaches. I used canned peaches rather than pie filling t
oo.(Please ignore the baking soda covered bottom of the oven. I had to put out one
Modified cake recipe!
1 1/4 c flour
1/2 c brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3/8 c butter
Combine dry ingredients with a whisk. Cut in butter. Set aside 1/2 cup.
Add 1 1/4 tsp baking powder to the dry ingredients.
In a separate bowl, combine:
1 egg, beaten
1/2 c whipping cream or milk, or combination thereof
Add to dry ingredients and stir until just moistened.
Line a loaf pan with parchment paper. Spread batter into the pan. Top with sliced peaches, enough to cover the batter. Sprinkle with reserved crumbly mixture.
Bake at 350 for 30-40ish minutes. (This will make your house smell delicious. Way better than the smell of spring in the prairies.)
Cool in pan for 5 minutes, then top with icing.
I didn't have any icing sugar and nothing is open because it's good friday, so I made a caramelly glaze with:
2 tbsp brown sugar
1 tbsp butter
1/4 c whippy cream
Microwave til bubbly (don't be me. don't let it boil over.) Stir til brown sugar is melty and pour over the cake. Caramelly goodness.
Next post: how cooking snausages in the toaster oven can help improve your fire fighting skills!
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