Apple and peach tea cake (inspired by What Katie Ate)

Apple and peach tea cake (inspired by What Katie Ate)

For a little while I have become increasingly obsessed with the What Katie Ate blog.

Having finally got around to ordering the book rather than just devouring the recipes online, I waited impatiently for the beautiful book of food art to arrive. There is something so satisfying about leafing through pages of recipes and beautiful pictures of food compared to scrolling the pages of the internet. The vibrancy of the food really does leap off the page to a different degree compared to any computer screen. It’s like you are transported into their kitchen, you can almost smell the wonderful flavours floating across the room.

I always wonder on average how many cookbooks people have and how many recipes they cook from each book? Having googled the question, Rick Stein thinks that people only make about 5% of recipes from his cookbooks. I’m not sure if this is a reflection of his cookbooks or just the norm?! I don’t actually only a Rick Stein cookbook to judge. So 5% I think probably equates to about two or three recipes from each book before it’s demoted to the dusty shelf of cookbooks they already own. What a horrible shame!

So last weekend I took to the sofa and spent a lot of time slowly leafing through my new cookbook deciding what recipes we could eat over the course of the week. I’m still very much in salad mode and adding either fish or meats to accompany them. When I say ‘salad’ I don’t mean a bowl of lettuce, cucumber and tomato!  I mean salads like red cabbage and fennel salad with tarragon and lemon yoghurt or couscous with harissa chicken, chargrilled zucchini and crunchy nutty salad. Deliciously filling and flavoursome, but also ticking the 5-a-day box.

Over the course of the past week, I’ve knocked that ‘2-3 recipe book use average’ out the park and devoured so far 5 recipes from the What Katie Ate cookbook and pledge to only continue enjoying pasta recipes and slow cooked meat recipes that I noted to try as the colder weather sets in.

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This weekend we’re off to a friend’s house for dinner and I couldn’t help but ask if they might like me to bring a cake. Silly question they said, the more cake the merrier!

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I had a pile of apples and two peaches left asking to be used and after a little searching I came across this fabulous apple tea cake recipe.

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I loved the style of the apples remaining whole sitting proudly on top of the cake. The only slight change is that I added some chopped peaches to the cake batter as I love juicy pieces of ripe peach dotting the batter providing additional flavour to the cake.

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The cake was fruity and light, but I personally think it needed probably another 10 minutes in the oven to get a better crumb all the way through. I think because of the addition of the peaches it made the batter a little bit wetter and needed a tiny bit longer.  The slightly under cooked sponge must have been forgiven though because all I brought home was this solitary slice to take a photo of!

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What I did particularly like about the appearance of this cake was the halves of apple peaking out of the dark sponge, and they added a lovely bite against the soft sponge. The peaches were all soft and melted in your mouth.  Delicious!

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I think it’s always worth trying new things and just seeing what happens, and most friends would forgive a little undercooked sponge, so don’t worry too much if it’s not perfect first time round.

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So instead of putting another cookbook up on the shelf, have it out on your coffee table, like the book of art it is and leaf through. You never know, it might inspire you to try something new.

Apple and peach tea cake (inspired by What Katie Ate)

Lined 22cm cake tin

Serves 8-10

Ingredients

185g butter, softened

1/2 teaspoon ground cinnamon

150g cup caster sugar

3 eggs

187g cups plain flour

1/2 teaspoon baking powder

1/2 cup milk

2 ripe peaches, chopped into small chunks and peeled

For the topping:

4-5 small green apples, peeled, halved and cored

1 teaspoon sugar

1/4 teaspoon ground cinnamon

2 tablespoons of apricot jam, warmed

Method

Preheat the oven to 160°C. Place the butter, cinnamon and sugar in a large bowl or an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well.

Sift the flour and baking powder over the butter mixture, add the milk and stir until combined.

Stir through the chopped peaches.

Line the base of a 22cm (9 inch) spring-form tin with non-stick baking paper and spoon in the mixture.

To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture. Combine the sugar and cinnamon and sprinkle over the apples.

Bake for 50 minutes. Brush the cake with warm apricot jam and return to the oven for 10 minutes or until cooked when tested with a skewer.

Serve with crème fraiche or ice cream.

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This entry was posted in Baking, Cake, Desserts, Recipes and tagged , , . Bookmark the permalink.

One Response to Apple and peach tea cake (inspired by What Katie Ate)

  1. What a beautiful, rustic cake. Perfect with a hot cup of tea!

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