Good afternoon, everyone! Long time, no see! I’ve missed you! No seriously, I really have missed you. There’s just something about being away for so long, that makes me so excited to get back into the groove of things. I’m a creature of order, and when my schedule goes interrupted, I get super anxious. It’s strange, I know. Let’s just say, I am excited to be back in the kitchen. So this cake, I have been waiting a while to share it with you guys. I made this quite a while ago, and I seriously still have dreams about it; so much so, that I may have to make another one!
Peaches are amazing right now. I am obsessed with them, and I’m not sure if you guys knew this, but we grow a pretty delicious peach on the western slope of Colorado. They are juicy, delicious and I can promise you, it’s like a peach you’ve never had. We are in prime peach season right now, and I’ve just been gobbling them up left and right.
I really wanted to highlight peaches in this recipe, but one of my favorite flavor combos is peach and blueberry.
So, that’s what I did.
I combined blueberry, peach and mascarpone cheese in a peachy, tart crumble cake.
So, here’s the other thing. I had no idea what to call this cake. It literally can be eaten for breakfast or dessert, so this had me stumped. It’s kind of like a coffee cake … kind of like a crumble … it has pie-like characteristics … but different. This is why I called it a crumble cake. Don’t ask. Just go with it.
Let’s get down to the nitty-gritty of what I wanted to share with you today.
Here’s the thing:
I’ve been here and there for the past two months and have been unable to keep up on a consistent schedule of postings. I apologize. It’s annoying, I know. It’s hard to keep up on things when you have little to no access to internet.
From now on, I have decided to do a Sunday through Thursday posting schedule. I used to to do a 5-day-a-week schedule and it really kept me on my toes. It may seem like a lot, I know, but my favorite part about what I do, is sharing what I’ve created!
Why not Fridays and Saturdays you ask?
Fridays aren’t that great over here at Cooking and Beer, and if you haven’t noticed I tend to post my recipes later on in the day. By Friday afternoon, most of you folks are off galavanting for the weekend. This, I totally understand.
Oh, and Saturday…I refuse to work on Saturday. ;)
So that’s, that!
So how about some beer …
Beer: Stone Brewing’s Coffee Milk Stout
Brewed By: Stone Brewing
Style: Milk / Sweet Stout
Alcohol Content: 4.2%
Description: The lovely folks over at Stone provided me with a complimentary bottle of this sweet stout, and I’m just going to put it out there, it may be like nothing I’ve ever had. It’s quite “session-able,” and I did not expect this! This is not a bad thing by any means. I can’t say that I’ve ever had a session sweet stout, but here we are, and there are brand new ideas floating all over the craft beer world! I like this idea…the idea of releasing a low ABV sweet stout in the middle of summer. It takes away the monotony of drowning in session IPAs and saisons. Don’t get me wrong, these two styles of beer are two of my favorites, but it’s nice to see something a little bit different. I was super excited that as I was baking this cake, I received this stout. It was seriously like a match made in heaven. What I love about this beer pairing is the coffee-like notes in the beer paired with the sweetness of this cake. It’s like having a cup of coffee with your coffee cake … except the coffee is in stout form and the cake is not quite a coffee cake. Oh, did I mention you can get this beer in 6 packs! Uh, win! Go out and get yourself some. You can thank me later.
I hope everyone is having a great week! See ya tomorrow!
Blueberry and Peach Crumble CakePrint Pin Rate
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/3 cup unsalted butter melted and cooled slightly
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup buttermilk
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup fresh blueberries
- 2 large peaches pitted and sliced thin
- CHEESE MIXTURE
- 8 ounces mascarpone cheese softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter cold and cubed
- Preheat your oven to 375 degrees F and situate an oven rack in the middle of the oven. Grease a 10 - 12 inch springform pan with butter or a non-stick spray. Set aside.
- To make the cake, in the bowl of your stand mixer with paddle attachment fixed, cream together the egg, egg yolk, butter, granulated sugar, and light brown sugar until combined. Add the buttermilk and vanilla extract and beat again until combined.
- In a medium bowl, whisk together the flour, baking powder and salt. With the mixer set on low-speed, slowly add the dry ingredients to the wet until all of the ingredients are combined. Do not over-mix. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan. Set aside.
- In a small bowl, whisk together the mascarpone cheese and granulated sugar until thoroughly combined. Spread the cheese mixture over the cake batter gently, so that it doesn't mix with the batter.
- Layer the blueberries and peach slices on top of the cheese mixture.
- Prepare your crumble topping by combining the flour, brown sugar, cinnamon, nutmeg and allspice in a large bowl. Whisk to combine. Add the cold and cubed butter and crumble the ingredients together with either a pastry cutter, a fork or your hands until coarse crumbs form. Act quickly, so that the butter does not melt.
- Sprinkle the crumble on top of the fruit.
- Bake the cake at 375 degrees F for 45-50 minutes or until a toothpick comes out clean. If you find that the cake is browning too much through the baking process, you may cover it with foil.
- Remove from oven and let cool for at least an hour before serving.
- The cake will store at room temperature for 3 days. Enjoy!