Tuesday, April 3, 2012

Blackberry Peach Teacake

It is no exaggeration to say that this Blackberry Peach Teacake was devoured in twenty-four hours between Thom and me. I have a spectacular fondness for cake... which you... uh... probably already knew considering the name of this blog... but anyway... this style of teacake is one of my particular favorites. The cake is dense and rich while remaining moist. The fruit on top adds a wonderful fresh burst of natural flavor to the mildly spiced and creamy cake.


If you've been reading this blog regularly you know this cake is a springtime variation on a theme; the Pear Marzipan Teacake is brilliant in early autumn and the Orange-Fig Teacake with Caramel Glaze is perfect for bridging the gap between the fall and winter seasons. For spring I lightened up the cake a bit with less sugar and cream as well as added richness to the flavor with almond flour and almond extract. Some slivered almonds on top of the cake would be great, too.



Blackberry Peach Teacake
1 cup fresh or frozen peaches, thawed & drained
2 cups fresh blackberries
1/2 cup butter, softened
3 eggs
3/4 cup sugar + 1 tablespoon
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1.75 cups AP flour + 1 tablespoon
1/2 cup almond flour
1/4 tsp cardamom + a pinch
1 tsp baking powder
1/4 tsp salt
dash cinnamon

preheat oven to 350º F.

Prepare a 9" springform pan with Bak-Klene or butter and flour. Set aside.

Mix peaches with one tablespoon sugar and one tablespoon flour. Add a dash of cinnamon and toss to coat. Set aside.

Cream together the butter and sugar. Add eggs one at a time, incorporating after each addition. Add vanilla and almond extracts as well as cream. Add almond flour and sift in remaining dry ingredients. Mix until just combined. Do not over-mix.  Spread into pan and top with with fruit. I like to fan out the peaches and then dot with blackberries. Bake for 45 minutes or until tester comes out clean.


I can see myself brewing a giant pitcher of blackberry iced tea with lemon and sitting outside on a sunny day with this cake... er... a slice... yes, just a slice... of this cake.

Enjoy!

30 comments:

  1. What a lovely cake! I think I need a slice ASAP.

    ReplyDelete
  2. Beautiful! It looks like edible art. Thank you for sharing!

    ReplyDelete
  3. Wow - that is lovely. Yes, a slice now would be good!

    ReplyDelete
  4. I'm a big fan of tea cakes and this one right up my alley! It looks great jess! xx

    ReplyDelete
    Replies
    1. Thank you! I love that it's portable... you can eat it walking around the garden from a napkin.

      Delete
  5. Oh, beautiful! Where I live blackberris aren't in season till late august, but I'll wait to prepare this spectacular cake: love the sugar on top! Delicious ;-)

    Happy #berrylove

    ReplyDelete
    Replies
    1. Thank you Helena! I've been working on variations for each season so I can always have cake. :)

      Delete
  6. Gorgeous!!I love teacakes too Jess and would love to have a slice of this.Never attempted a peach cake before, so really looking forward to trying this one out :)
    More #berrylove my friend :)

    ReplyDelete
    Replies
    1. Thanks Soni! It also works well with apricots. I'm working on seasonal variations with different fruits.

      Delete
  7. Gorgeous!!I love teacakes too Jess and would love to have a slice of this.Never attempted a peach cake before, so really looking forward to trying this one out :)
    More #berrylove my friend :)

    ReplyDelete
  8. Gorgeous!!I love teacakes too Jess and would love to have a slice of this.Never attempted a peach cake before, so really looking forward to trying this one out :)
    More #berrylove my friend :)

    ReplyDelete
  9. Organized content is the best way to display or post an article, thank you for making it easy to digest your post.
    Chocolate tea

    ReplyDelete
  10. The cake, bits of it anyway, managed to survive 24 hours? Thats amazing:)
    I haven't seen peach/berry combination before.

    ReplyDelete
    Replies
    1. We do like our cake in this house. :) I love peaches & berries. Raspberries are great, too, with peach pie or cobbler.

      Delete
  11. Oh my! It's a beautiful cake and the way you described it left me wanting a piece right now! This recipe is a keeper. Happy berrylove!

    ReplyDelete
  12. MMm I feel like blackberries can be very underrated in desserts. I love them and this sounds amazing, must try soon!

    ReplyDelete
  13. I hardly use blackberries in cakes.. maybe because i love the color from the raspberries and other berries so mcuh.. this cake looks gorgeous! and with the peach.. so perfect.

    ReplyDelete
  14. Oh - blackberries, peaches, *and* cream? How heavenly!!

    ReplyDelete
  15. Yummy, I could go for a slice of that right now!

    ReplyDelete
  16. I've been on a fruit teacake craze lately so this one sounds yummy. And now I'm off to check out your pear marzipan cake because that sounds even more yummy. I love marzipan incorporated with cake!

    ReplyDelete
  17. Okay so this is totally gorgeous. I love peach but have never paired them with blackberries. Very cool idea.

    ReplyDelete
  18. I would love to have a slice of these. It is no surprise it got gobbled up so quickly. Great combination and it looks beautiful.

    ReplyDelete
  19. You had me at cardamom and blackberries! :D

    ReplyDelete
  20. This cake sounds delicious Jess! I love the combinaiton of blackberries and peach, and it looks scrumptious!

    ReplyDelete
  21. Fruit cakes are always a favourite of ours - this is going in my 'to try' list!!! Thanks! Moo x

    ReplyDelete
  22. Beautiful cake!! Just reading the list of ingredients is inspiring. I definitely want to get my hands on peaches and blackberries now. The weather's been lovely and perfect for sitting at the balcony with a slice of this cake and that blackberry ice tea you mentioned!

    ReplyDelete
  23. Oh!!!!!!!!!! Beautiful Cakes. I like Cake . I love this blog. Thank for this blog....

    ReplyDelete

I love reading your comments! If you have a question that requires a personal response please email me using the information located on the Contact page. Thank you for reading and happy cooking!