Tuesday, August 11, 2009

Jersey Summer Cake

jersey cake4

I renamed this recipe for the Garden State (yes, New Jersey is the Garden State.....we are not just an exit number), because we are famous for our peaches and blueberries this time of year.



This has to be the EASIEST cake I have ever made, and it was delicious.

There is no butter or oil in the recipe so it has little fat, yet it was so moist!

I found this recipe on photograzing posted by Mango & Tomato, and I will be making it again in the fall with apples.
It was that good!



Perfect Jersey Summer Cake: (adapted from Mango & Tomato)

3 eggs
1 cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon white vinegar
1 tablespoon yogurt
½ lemon, zested
2 ripe Jersey peaches, cored, sliced
1 cup Jersey blueberries

I liked how the gal baked this cake in a ceramic casserole dish.
It came out like a round loaf of bread.
Very nice touch.



Directions:

1) Preheat the oven to 375F.
2) In a large bowl beat 3 eggs.
3) Add 1 cup of sugar to the egg mixture and blend together.
4) Pour 1/2 teaspoon of baking soda into white vinegar - the two ingredients will react and bubble - add to the bowl with eggs and sugar and mix.
5) Slowly incorporate the flour into the above mixture.
6) Add 1 tablespoon of yogurt and the zest of 1/2 lemon to the batter and mix.
7) Carefully incorporate peach slices and blueberries.
8) Spray a baking dish (I used 1.5 quart souffle dish) with oil or butter the dish.
9) Pour the batter into the baking dish and bake 45-50 minutes (it all depends on how deep your dish is: the cake is ready when a toothpick comes out dry).
10) Let the cake cool, and flip onto a serving plate.



Sprinkle with powdered sugar.
Easy and delish!

28 comments:

Ciao Chow Linda said...

No butter or oil and it came out like that? Wow, must be the yogurt. I'll have to put this one on my list of "must-try."

StaceyEsq said...

Can't believe the yogurt keeps that delicious cake moist! You know I have to make this, right? Wish I could do it right now! And I LOVE your pan!

My Carolina Kitchen said...

Beautiful Stacy and it doesn't get any better than peaches and blueberries.

I've been meaning to tell you I've served your watermelon salad a couple of times and people have wanted the recipe. I printed it for them from your blog (give credit where credit's due - right?) and they've made it to rave reviews. Thanks so much.
Sam

Olga said...

Stacey, I'm so glad you tried and liked my mom's recipe! our cakes look almost identical :)

Definitely try it with apples next time (I also add citrus zest and either raisins or dried cranberries).

Denise said...

I love this cake. My sister lives in Jersey I will let her know to check it out.

Michele said...

I'll have to give it a try if you say it's that easy!

Dana said...

I love having cakes like this in my recipe arsenal. Simple to put together and the flavor of the fruit really shines through. We always get amazing blueberries in Seattle and this has been a good year for peaches because of all the heat. I thought NJ was famous for corn and tomatoes!

Patsyk said...

Fabulous way to use peaches and blueberries! And, we do have the most amazing produce this time of year!

Bob said...

That looks wicked good. I'm actually looking for a fruity cake to make. Convenient. ;)

Anonymous said...

Oh I am making this today!

Jamie said...

Wonderful cake! I love peaches and blueberries and what a fabulous way to use them. Yum!

The Japanese Redneck said...

Another yummy looking cake.
Ramona

The Food Hunter said...

Perfect...I was just talking about making something with blueberries this weekend. Thanks

Lisl said...

Beauteous! I'll see if I can talk Giff into making this for me (now that I am back at work :()

T.W. Barritt at Culinary Types said...

So, what exit is it? What a great find! Thanks for sharing. I'll be trying this too.

Jen_from_NJ said...

Now that's my idea of a cake! I love the Garden State! Thanks so much for posting!

Kerstin said...

What a lovely cake - I've been devouring peaches like crazy too!

Giff said...

we'll be making this one :)

Proud Italian Cook said...

A TBL of yogurt? and that moist! No fat.. this is the kind of cake I desperately need!

LaDue & Crew said...

Wow, now this looks amazingly good!

Penny said...

Stacey, I just found your blog through Sam's blog. Love it! And I will be coming to NY with a group of girlfriends in late Sept. and have already found two restaurants to try after reading your posts. Thanks. The cake looks so good.

kat said...

So lovely with that local fruit

Bluebird NY said...

Wow, this is a gorgeous cake...on the menu this weekend!

Karine said...

This cake looks moist and delicious!

Julie said...

Stacey! I made this the day you posted it and slathered it in Pioneer Woman's cream cheese frosting and blueberries. It was spectacular.


And we may have eaten the whole thing in one night (three of us).

jamie said...

I made this cake for a special lunch i hosted on Sunday. BIG SUCCESS!!! Thanks for all your fabulous ideas

Jamie said...

I made your cake again last night only i put about 2 tablespoons of vanile and 2 cups of chopped strawberries instead of peaches and blueberries. It came out a little different than i'd hoped for but was still delicious!!!. I'm going to have to work on making my cakes look as good as yours but all and all, this cake has changed my cake baking life. I love the simplisity of it and think i'd love it no matter what fruit was in it. THANKS AGAIN!!!!!

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