This is one rich and chocolatey shake, and I am happy to say my kids absolutely love it! This is an all powerful, nutrient dense, plant based protein shake that is nothing but delicious. It tastes like dessert and has zero chalky protein powders added. […]
Nothing smells like summer better than some perfectly ripe and sweet juicy peaches. The smell is just heavenly.
The peaches are fantastic this summer. I sampled one at the store, was knocked off my feet with its peachy perfect scent and sweetness, so I bought a huge crate. Then when I was at home feeding my kids peach after peach, I was worried they would run out at the market, so I went back the next day and bought more. Then I had several large crates of big, juicy, golden peaches. I bit off more than I could chew, and thought I needed to start baking some delicious treats. This peach cake was hands down our favorite!
I took the concept of a pineapple upside down cake and swapped the pineapple for some equally golden and gorgeous peaches. I used my basic yellow cake recipe and deepened the flavor with a caramel texture by subbing out the white sugar for some sweet dense brown sugar. I also added moisture with some sweet peach juice and pureed peaches! What a perfect match. The sweet caramelized topping of the peaches dripping over the moist peach infused cake is just divine. I really intended to eat this with some ice cream. But it seems we ate it all up before I made it to the grocery store to buy some! Oh and make sure you have some people around to help you eat when you bake this cake, because it is that good. Unless you have better self control than me.
The cake whips up very quickly and easily and you don’t even need a mixer. I use fresh juice from these ripe peaches in the batter, which was really no problem extracting since the juice was literally dripping all over while I peeled and sliced the peaches. Any peach that got a bit goofed up while slicing, just gets tossed into the blender to puree for the batter. Some will ask, “Can I use canned peaches?” Yes, you can but that is not as flavorful, fresh, and clean as using delicious fresh tree ripe peaches. Preservative free and whole-some baking for me! Use firm, ripe peaches, not overly ripe peaches as they will be hard to slice and peel. I found it easiest to first slice the peaches with the skin on, then stripped off the peel off of each slice. Somehow, that thin skin actually holds together all that juicy flesh.
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So back to this recipe.
I arranged the peach slices in a pretty round flower design on the bottom of my pan. Notice I used a spring form pan, thinking it will be easier to pop out the cake. Horrible idea. The butter from the caramel sauce dripped all over my oven. I don’t know what I was thinking. At least I realized this before I put it in the oven and set the pan on top of a larger baking sheet. What a mess that made! And I probably lost some of that oozy gooey carmel topping! Hey, it happens. Use a regular round cake pan, not a springform 😉
I mixed the sugar and eggs with some coconut oil and olive oil followed by the pureed peaches. Then combine the flour mixture, and some moisture with yogurt and milk, and you are set for a seriously deliciously moist cake!
This is a moist cake, so it will bake for 35-45 minutes. Mine took exactly 39 minutes.
- 3 eggs
- 1 tsp vanilla extract
- 3/4 c brown sugar
- 1/2 c white sugar
- 1/2 c olive oil or 1/4 olive oil and 1/4 coconut oil
- 1/4 c vanilla or plain yogurt
- 2 c all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 c pureed fresh peaches
- 1/4 c unsalted butter, melted
- 1/2 c brown sugar
- 4-5 peaches, sliced and peeled
- Pour the melted butter on the bottom of the pan. Evenly sprinkle the brown sugar over the butter. Be sure to sift any lumps. Place the sliced peaches over the butter-sugar mixture evenly in a circular, floral design.
- Pre-heat the oven to 350 degrees (f).
- Whisk the eggs, vanilla extract, and sugars until frothy.
- Add the oil and pureed peaches to the egg mixture.
- In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the wet egg and sugar mixture.
- Add the yogurt and stir; be careful not to over mix.
- Pour the batter carefully and evenly over the sliced peaches.
- Bake in oven for 35-45 minutes, until the top is golden and a toothpick inserted in center comes out clean.
- Allow the cake to cool for 10 minutes before flipping onto serving dish.
This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers, eggplant […]
Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste […]
This Middle Eastern staple has made its way all around the world and is a huge hit! This perfectly flavored chickpea puree provides fiber, protein, and healthy omega 3 fats that are filling, satisfying, and perfectly low in calories. Chickpeas are quite high in fiber, protein, folic acid, magnesium , and zinc and are great for reducing cholesterol and blood sugar. Hummus makes an excellent spread in sandwiches or a dip for veggies, which makes it a filling snack but lower in fat than mayo, ranch dressings, and other less healthy options. No wonder this dip is so popular! I love my hummus extra lemony and garlicky, and that’s the beauty of making this easy dish at home- you can add as much or as little flavor as you want. You can vary the flavor, color, and texture by including preferred vegetables such as parsley, beets, roasted red peppers, carrots, or my favorite: cilantro with jalapeño! Hummus is traditionally prepared with tahini paste, which is basically sesame seed butter.
As with all of my recipes, I do not use any canned products here, and try to keep everything as natural and homemade as possible. Nothing is more satisfying than enjoying something perfectly concocted in your kitchen and knowing exactly everything that is inside.
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I start with 1/2 cup of dried garbanzo beans or chickpeas. These should be sorted for stones or dirt and washed. Many people need to soak the beans overnight before boiling the next day, but if you use a pressure cooker like I do, no need for that hassle! Simple toss the chickpeas into your pressure cooker, cover with water, add a quarter of an onion, and cook on high pressure for 1 hour. Do not add salt in the pressure cooker as it inhibits cooking. Once the peas are cooked, its as simple as pureeing the little gems with tahini paste in your blender with your favorite spices and flavors! The basics that I must include are salt, pepper, cumin, paprika, garlic, olive oil, and lemon juice. Its important to reserve some of the water the chickpeas cooked in or have fresh water on hand to thin out the hummus as needed. I forgot about the water at first and had a very THICK dip to start with (it happens!). But no worries, this is something you can vary depending on how thick or thin your prefer your hummus to be. This dish is really fool proof! When in doubt, start with a little and add more as needed 🙂 I make my hummus in a flash with my trusty Vitamix blender, which does require at least 1/4 cup of water in order to pull all the ingredients downward into its funnel of fury shredding every ingredient into a silky smooth dip!
- 1/2 c dried chickpeas (AKA garbanzo beans)
- 3/4 c water
- 1 small onion, quartered
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- Juice of 2 lemons
- 4-6 cloves of garlic
- 1 tbsp olive oil + 1 tsp for drizzling
- 2 tbsp of tahini paste (sesame seed butter)
- parsley for garnish
- Sort the chick peas for dirt, stones, or old pieces and wash well. Place chickpeas into pressure cooker and cover with water, about 1 inch above the peas. Add 1 quarter of an onion and cook over high pressure for 1 hour. Do not add salt until after the beans cook. Once done cooking, allow the pressure to release naturally.
- Strain the chickpeas and reserve some of the liquid for thinning out the puree (or you could use fresh water).
- Pour 1/4 c water or cooking liquid from the chickpeas to a Vitamix blender or food processor. Reserve some whole chickpeas for garnish and add the rest into the blender.
- Add Tahini paste, lemon juice, salt, pepper, cumin, paprika, and garlic cloves. Pulse to combine all ingredients, then puree on high until the mixture is smooth. If using a Vitamix, it is helpful to use the patented push stick to move everything downward into the blades. Add more water if needed to thin it out. Add the olive oil at the end and pulse again until well combined. Taste and add more lemon or garlic to your preference. I usually have at least 6 garlic cloves in mine because we love the taste!
- Spoon the hummus onto a serving platter, carve lines into the top with a fork or butter knife and drizzle olive oil on top. The oil will settle into the lines. Sprinkle paprika, chopped parsley, and arrange the reserved whole chickpeas in the center to garnish.
- Serve with cucumbers, or any favorite veggies, pita bread, crackers, or spread onto sandwiches!
- While the chickpeas are cooking, roast a red pepper in the oven for 30 minutes at 350 degrees and add to the blender to make roasted red pepper hummus. Or you could add 1/4 cup cilantro leaves and half a jalapeño pepper to make a zesty, spicy green hummus!
This dip is SO flavorful, zesty, and delicious! Roasted eggplant, fresh garlic, lemon juice and a dash of tahini sauce are what make up this delicious spread. Traditionally the eggplant is charred or grilled first to impart a smoky flavor, and some people use some […]