When I was just 13 years old, my family visited Grace, a friend of my Nana’s in upstate New York. Grace, a very warm and charming lady, prepared a tasty dinner from scratch for all of us. I truly do not remember the dinner, but I do remember the dessert!
After dinner, she stood in her kitchen for several moments pondering a dessert idea for her guests. I followed her outside to her backyard, where beautiful plum trees stood full of fruit. She filled her apron with plums, carried them into the house, and, in about 10 minutes flat, put together the most wonderful and memorable plum cake. I wrote the recipe down as best as I could since she did not use any measuring cups or measuring spoons. Grace informed me that I could use any fresh summer fruit, such as peaches or blueberries for this quick cake.
I’ve been making this peach and blueberry rendition ever since and want to share this delicious memory with all of you. Here is her cake, just as she put it together, and then below, I have provided some guidelines to create a just as delicious “gluten free” version.
Thank you, Grace. Thank you, Nana. Each time I bake this cake, I am 13 years old standing in a beautiful arbor of fruit trees and surrounded by many people who love me. Good reason to bake this cake over and over again!!!
Ingredients:
3 medium ripe peaches
1 Tablespoon fresh lemon juice
1 cup fresh blueberries
2 cups flour ***gluten free tips below
2 teaspoons baking powder
1 stick butter
1/2 cup granulated sugar
2 whole eggs
1/2 cup milk
1 teaspoon vanilla extract
1 Tablespoon granulated sugar
2 teaspoons ground cinnamon, or to taste
Butter flavored Spray Margarine
Directions:
Preheat oven to 350 degrees. Spray a 10 inch deep dish pie plate with cooking spray. Slice peaches, leaving skin on. Toss with lemon juice and set aside. Wash and drain blueberries and set aside. Mix flour with baking powder and set aside.
In a large bowl, use electric mixer at low speed to beat butter and 1/2 sugar together. Add eggs and beat until light and creamy. Add milk, flour mixture, and vanilla; mix at low speed for one minute, scraping sides of bowl occasionally.
Pour into prepared pie plate. Arrange peaches and blueberries on top in decorative design. Sprinkle generously with sugar and cinnamon. Dot the top of the cake with pieces of butter.
Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. When cool, cut into 10 servings. Yummy served warm with vanilla ice cream.
***Gluten-Free Modifications: I use a good gluten free yellow cake mix, such as Pamela’s or Gluten Free Pantry. Cream butter in bowl, the add eggs and vanilla. Pamela’s uses some water. Then pour batter into a deep dish pie plate that has been sprayed with cooking spray and proceed with the rest of the recipe. The house will smell heavenly!