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 Recipes

Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? 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.

Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor.

Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste!

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