Fresh Peach Shortcake
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
9
ingredients
- 1 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon ground ginger, divided
- 1⁄4 teaspoon nutmeg, divided
- 1⁄8 teaspoon salt
- 3 eggs
- 1⁄2 cup half-and-half cream
- 7 tablespoons butter or 7 tablespoons margarine, cut in to pieces and divided, at room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 1 cup sugar, plus
- 2 tablespoons sugar, divided
- 3 fresh peaches, pitted, each cut into 12 wedges (about 1-1/4 pds)
- 1⁄8 teaspoon cardamom
- 1 cup whipping cream, unwhipped
- 1 -2 tablespoon icing sugar
directions
- Set oven to 350 degrees.
- Position oven rack in lower one-third of the oven.
- Butter and flour an 8-inch square baking pan.
- In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
- In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
- Stir in 1 cup sugar until combined.
- Stir in the flour mixture, just until combined.
- Pour the batter into prepared baking pan.
- Bake for 35 minutes, or until cake is light golden, and tests done.
- Cool in the pan on a rack for 5 minutes.
- Remove from pan; cool completely on a rack.
- In a large non-stick skillet, melt the remaining butter over medium heat.
- Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
- Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
- In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
- To assemble the cake: cut cake into 9 squares.
- Cut each square in half horizontally.
- Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
- Pour some pan juices over.
- Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
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