Elegant cake with fresh fruit and a rich, buttery, biscuit-like crust.
I found this peach blueberry cake recipe onEpicuriousand couldn’t resist trying it!
The crust is almost biscuit-like and has a rich buttery flavor.
Elise Bauer
The Epicurious recipe doesn’t call for buttering the pan.
So I suggest using a stick-free springform pan or buttering your pan.
Adding a round of parchment to the bottom of the pan will help as well.
Generously butter the inside of a 9 or 9 1/2-inch springform pan.
Put into the refrigerator to chill for at least 10 minutes.
Put oven rack in middle position.
Grind 2 tablespoons sugar with flour and tapioca in a spice grinder until tapioca is powdery.
(If using cornstarch instead of instant tapioca, you do not need to grind.)
Transfer to a large bowl and stir in remaining sugar.
Add peaches, blueberries, and lemon juice and gently toss to coat.
Fill pastry crust with peach and blueberry filling.
Cover loosely with foil.
Remove cake from oven and set on a rack to cool, uncovered for 20 minutes.
Then carefully remove the side of pan.
Cool cake to barely warm or room temperature Cut into thick wedges before serving.
Note that although the cake will come out of the oven somewhat liquidy.
The liquid should gel nicely as the cake cools.
