Blueberry Peach Cake Recipe

Crust
1 1/2 cups
1/2 cup
1 tsp
1/4 tsp
1/2 cup
1
1 tsp

Filling
1/2 cup
2 Tb
1 Tb
2 lb ( about 4)
1 cup
1 Tb

All purpose Flour
Sugar
Baking powder
Salt
Cold unsalted butter, cut into 1/2 inch cubes
Egg
Vanilla

Sugar
All purpose flour
Quick cooking tapioca
Firm ripe peaches, halved and quartered, lengthwise, pitted
Blueberries
Fresh lemon juice

Oven Temp ~ 375° Baking Time ~ 1 Hour & 45 Min.
Pan Type ~ 9 springform pan

Put oven rack in middle position and preheat oven, butter and dust with flour the inside of your springform pan.

Stir together flour, sugar, baking powder, and salt until combined. Add butter and mix just until mixture resembles coarse meal with some small butter lumps. Add egg and vanilla and mix just until dough clumps and begins to form a ball.

Press dough onto bottom of pan and evenly about two inches up sides of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in blender until tapioca is powdery. Tip: f you don't have a spice or coffee grinder, and you have a blender, you can use a 8 oz mason jar with the blender to grind the tapioca. Just put the tapioca, flour and sugar in the mason jar, unscrew the bottom (including blade) of your blender container from the container and screw it on to the top of the mason jar, with the blade pointing inside the jar. Then just invert the mason jar on to the blender base and use the blender to grind the contents. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Note that although the cake will come out of the oven somewhat wet. It should gel nicely as the cake cools.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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