May/June 2008
For the cake top:
- 11/2 cups sugar
- 1 stick (4 ounces) unsalted butter, melted
- 21/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 eggs
- 3/4 cup buttermilk
- 1 tablespoon vanilla extract
Combine the sugar and butter in the bowl of a mixer. Beat with the paddle attachment until fluffy. Add the eggs one at a time, beating after each addition. Stir or sift the dry ingredients together, and add alternately with the buttermilk and vanilla.
optional brown sugar crumb topping
- 1/2 cup firmly packed light brown sugar
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 2 tablespoons (1 ounce) unsalted butter, cold
Mix all together with a fork until the butter is incorporated. Refrigerate.
fruit filling
- 6 to 8 ripe peaches
- 3/4 cup sugar
- 1 vanilla bean, split lengthwise
- 1/4 cup cornstarch mixed with 1/4 cup cold water
Roughly chop all of the peaches into ½-inch pieces. Place about half of the fruit, all of the sugar and the pulp from the vanilla bean in a bowl. Let fruit macerate for about 30 minutes. Place the contents of the bowl in a saucepan, and cook over medium heat, stirring occasionally until the fruit has cooked down and is tender. Purée. Bring back to the heat, and whisk in the cornstarch mixture. Cook until thick. Fold in the other half of the chopped peaches.
To assemble: Place the fruit filling in the bottom of a ramekin. Top with the prepared cake batter. Sprinkle with the crumb topping if you’re using it. Bake at 350 degrees for 15 to 20 minutes or until the cake batter is golden brown and set all the way through. Serve warm with ice cream.
