Summer Peach Cake

I found this recipe online and it's a BIG hit, where ever I serve it. I can't believe how easy it is. Not too sweet and bursting with fresh peach flavor.

3 ripe peaches (cling and freestone are both fine or substitute nectarines)
3/4 teaspoon freshly ground nutmeg
1 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond flour, you can find this at Trader Joe's (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado Sugar, for topping the cake, or just use regular sugar.

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. (I use a springform pan.)

Cut the peaches in half and remove pits, then chop roughly. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake. (There’s really no need to arrange them fancily, as they’ll sink into the cake as it bakes. Completely cover the top of the cake with peaches, cramming them in) Sprinkle turbinado sugar over the top of the cake; you’ll need about 2 tablespoons.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

Citrus Almond Cake

1 small to medium orange
1 lemon
6 oz raw almonds (approx 1 1/3 cups)
1 c. all purpose flour
1 Tbsp baking powder
4 large eggs
1/2 tsp salt
1 1/2 c. sugar
2/3 c. olive oil
1 tsp anise seed, crushed
1/4 c. apricot preserves
whipped cream optional for serving.

For glaze*:
1/3 c. apricot preserves
1/8 c. fresh lemon juice
*Bring to a simmer in a saucepan, then brush onto warm cake

Place orange and lemon in a saucepan and cover with water. Bring to a boil and simmer for 30 minutes, covered. Meanwhile, heat oven to 325°, put almonds on a sheet pan and roast until well toasted, about 15 minutes. Cool almonds and then process in food processor until finely ground. Remove orange and lemon from water and cool for several minutes. When cool, remove rind and seeds from lemon, and just the seeds from the orange. Add to food processor and pulse until finely chopped, almost a paste. Raise oven heat to 350°. In a separate bowl combine flour and baking powder. Set aside. With mixer beat eggs and salt until foamy. Add sugar gradually, beating well. Fold in flour mix, then add ground almonds, citrus, apricot preserves, crushed anise and olive oil. Mix to combine. Pour into greased 9" spring-form pan and bake for about 1 hour. Prepare glaze and brush glaze onto warm cake while still in pan. When cool, remove sides and slide cake onto serving plate. Serves 10-12

Jeff's Chocolate Molten Lava Cakes

4 oz. good dark chocolate (TJs 72% cacao is great)
1 stick butter

Melt in micro bowl (1 minute) – whisk well to make sure all is melted

1 tbsp. Cab. or other red wine
2 tsp. Vanilla extract
1 cup or little less of confectioners sugar (half at a time)

Whisk well to make sure all is combined

2 eggs and 1 egg yolk and whisk well again and then add

4 tbsp. flour
½ tsp. cinnamon
½ tsp. ground ginger

Spoon into buttered (you can use Pam) custard cups, soufflé dish or pie plate (glass) and bake at approx. 400 for 12+/- minutes or until sides are firm but center soft. Let stand 1 minute and then loosen edges (if necessary) and invert onto serving plates/bowls.

Top with softly whipped cream or ice cream and serve immediately for best gooey affect!

Jeff's Fabulous Spicy Pumpkin Cake/Bars

Very easy, makes lots, people love them! Do NOT overbake!

2 c flour (all purpose)

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp ground ginger

¼ tsp allspice

4 large, room temp eggs

1 1/3 c sugar

½ veg oil

½ cup applesauce (if no applesauce, use 1 c veg oil instead of ½ c). Substitution of applesauce creates more moist cake with less “oil/dense” texture, but it’s not bad to use only the oil if that’s all you have.

1-15 oz can pure pumpkin

¼+ cup crystallized ginger, chopped (less or more to taste – for topping)

Preheat oven 325° – 350° Do not use convection. Watch carefully, do not overcook.

Combine: flour, baking powder, cinnamon, baking soda, sale, nutmeg, ginger and allspice.

Beat together eggs, sugar, oil/applesauce, and pumpkin till fluffy.

Add “flour” mixture to pumpkin mixture in parts and blend thoroughly.

Spread batter in ungreased 15 x 10 (or approx. size) baking dish/pan. Bake for 25-30 minutes until tooth pick comes clean. Cool thoroughly – put dish/pan on rack to help cool.

Frost with cream cheese frosting (below) and then sprinkle with chopped ginger. Chill 20-25 minutes and then cut into bars. Keep refrigerated until serving; can allow to “warm” to room temp to serve to bring out flavor. This is also good if you don’t have the crystallized ginger.

Cream Cheese Frosting (this is really easy and REALLY good!).

1 8 oz package cream cheese, softened

1 stick butter, softened

1 tsp vanilla

2 c. sifted powdered sugar (sifting makes a difference in texture; if not then might be lumpy and not as good)

Cream together in bowl with mixer cream cheese and butter; add vanilla and then powdered sugar in parts. Beat until texture is smooth.

Chocolate Raspberry Brownie Cake

Andee found this recipe and makes it every year for my birthday cake. It's very fast and easy and delicious. We recommend serving it with vanilla ice cream and raspberry sauce.

1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar

In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings