Week 25: Peachy Pecan Cake

This was one of those weeks. One of those weeks where I was crazy busy at work and after. I’m moving next weekend to my very own apartment, which I’m actually pretty ecstatic about; however, my personal to-do list has been just as long as my list at work.

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Rather than spending my evenings preparing my post for the week, I used my free time to schedule moving vans, set up my gas and electric services and negotiate wifi packages. The not fun adult things. I didn’t exactly want to write about cake after all of that.

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This week I’m forgoing my standard quippy copy to share with you something short and sweet, my own recipe for Peachy Pecan Cake. Yep my own recipe. I didn’t feel like finding one so I let the grocery aisle be my inspiration for this week.

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I ended up sharing this cake with my supervisor and her southerner boyfriend, to which it was met with rave reviews ;). Despite third party from the source feedback, this is definitely one of my favorites! Might I suggest bringing a slice or two to your next barbecue? I’m sure Scarlet O’Hara would not object.

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Peachy Pecan Cake

  • Servings: 10-14
  • Time: 1.5 hours
  • Difficulty: medium
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Ingredients:

  • 13 tbsp. butter
  • 1 cup of unbleached sugar
  • 4 eggs
  • 1/2 tsp. vanilla
  • 1 1/4 c. almond flour
  • 1 c. pecans finely ground
  • 3/4 c. spelt flour
  • Pinch of salt
  • Zest of one lemon
  • 1 tsp. baking powder
  • 3 peaches halved and pealed
  • 1/4 c. chopped pecans

Method:
Preheat oven to 350 and line and grease a 10″ spring form pan with parchment paper. Peal and halve peaches, set aside.

Grind pecans into a fine meal in the food processor. Add the almond meal, spelt flour, lemon zest, salt and baking powder to the food processor. Pulse until combined.

In a separate bowl, with a hand mixer, cream the sugar and butter for several minutes until light and fluffy. Add the eggs one at a time. Add the vanilla, beat until combined

Fold the dry ingredients to the wet until no streaks show. Pour the batter into the prepared pan and smooth the top with a spatula. Top with peaches and chopped pecans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.

One the cake has cooled, remove it from the spring pan and allow to rest on the cooling rack.

Final thoughts on Peachy Pecan Cake:

  • I’m tired.
  • So so tired.

 

Week 22: Summer Pavlova with Fresh Grilled Berries

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For Memorial Day Weekend I took a little road trip to Michigan to visit my boyfriend’s family. And by little I mean approximately one hour and 45 minutes away. After living in the city, this seems like quite a distance in the car… anyways, after long car rides I typically find myself in the exact same place. The bathroom.

(They didn’t call me little tank on spring break for nothing).

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