Şeftali ve Yaban Mersinli Kek (Konserve Şeftalilerle)

Bu Peach Blueberry Cake is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Blueberry Peach Cake

Bu Peach Blueberry Cake is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

5 itibaren 3 oy

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Hazırlama Süresi: 15 dakika dakika

Cook Zaman: 1 saat hr 5 dakika dakika

Toplam zaman: 1 saat hr 20 dakika dakika

Ders: Kahvaltı, Tatlı

Mutfak: Amerikan

porsiyon: 12 dilimleri

Kalori: 311 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

Kek Hamur

• ▢ 2 bardaklar Çok Amaçlı Un - (not 1)
• ▢ ⅔ Fincan Rafine edilmemiş şeker kamışı - (not 2)
• ▢ 2 çay kaşığı Kabartma tozu
• ▢ ½ Fincan Hafif Aromalı Zeytinyağı - (not 3)
• ▢ 1 Fincan Badem sütü - (not 4)
• ▢ 1 çay kaşığı Tarçın
• ▢ 1 çay kaşığı Vanilya Özü
• ▢ ¼ Fincan taze yaban mersini - (not 5)

Peach Blueberry Coating

• ▢ 3 yemek kaşığı Çok Amaçlı Un
• ▢ 2 yemek kaşığı Rafine edilmemiş şeker kamışı
• ▢ 1 Fincan Canned Peach Slices - drained, pat dried
• ▢ 1 Fincan taze yaban mersini

Gazlı

• ▢ ⅔ Fincan Çok Amaçlı Un
• ▢ ⅓ Fincan Rafine edilmemiş şeker kamışı
• ▢ 4 yemek kaşığı Hafif Aromalı Zeytinyağı
• ▢ 1 çay kaşığı Vanilya Özü

talimatlar

• Line a 9-inch springform pan with a large piece of parchment paper. You want a large piece of paper to hang on both sides, which will help you lift the cake out of the pan to the cooling rack later on. Spray cooking oil on the bottom and sides of the pan. Set aside.

Coat the peach slices and blueberries

• Open the can of peach slices and drain them over a sieve. Transfer the slices onto a large, thick piece of absorbent paper. Add more absorbent paper on top of the peach slices and press or pat to absorb the peach liquid.
• Transfer the pat-dried peach slices to a mixing bowl, add the blueberries, 3 tablespoons of flour, and 2 tablespoons of sugar.
• Toss the fruit slices using your hands to coat them evenly with the sugar/flour mixture. Set aside.

Streusel Tepesi

• In a small mixing bowl, add all the streusel topping, stir with a fork, then rub with your fingers to form pieces of dough. Set aside.
• Fırını önceden 350 ° C'ye (180 ° F) ısıtın.

Kek Hamur

• In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk to combine.
• Add the liquid ingredients: oil, milk, and vanilla. Use a rubber spatula to combine and form a smooth, thick cake batter.

pastayı birleştir

• Pour the cake batter into an even layer in the prepared springform pan.
• Top the cake batter with the coated fruits, spread them evenly, press them a little, not too much, with your fingers.
• Sprinkle pieces of the streusel batter all over the fruits, you will barely see the fruit, and that's normal.
• Bake the cake for 65-75 minutes at 350°F (180°C) until a long, thin pick inserted in the center of the cake comes out with little to no crumbs on it.
• Let the cake cool down for 10 minutes in the pan.
• Run a knife all around the cake before opening the springform pan and prevent the sides of the cake from breaking.
• Open the springform gently and release the cake on a cooling rack, lifting the hanging pieces of parchment paper.
• Let it cool down for 1 hour on the cooling rack before slicing.

notlar

Notlar 1: Or white spelt flour. Almond flour or oat flour won’t work. For a gluten-free version, use my glutensiz dönüşüm kılavuzu.

Notlar 2: Or any granulated sweetener you love, like sugar, brown sugar, or coconut sugar.

Notlar 3: Or canola oil, or other light-flavor oil you like.

Notlar 4: Any milk works, like oat milk, soy milk, or coconut milk.

Notlar 5: The cake takes much longer to bake with frozen blueberries, and they make the crumb too moist. I prefer fresh.

Depolama: Store the cake in the fridge in a cake box for up to 4 days.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1dilim | Kalori: 311kcal | Karbonhidratlar: 45.4g | Protein: 3.4g | Şişman, yağ: 14.3g | Doymuş yağ: 1.9g | Doymamış yağ: 1.7g | Tekli Doymamış Yağ: 10.1g | Sodyum: 100.5mg | Potasyum: 67.4mg | Lif: 1.5g | Şeker: 21.6g | A vitamini: 50.7IU | C vitamini: 2mg | Kalsiyum: 71.9mg | Demir: 1.6mg | Magnezyum: 8.8mg | Fosfor: 51.5mg | çinko: 0.3mg

Malzemeler ve Değişiklikler

Bu tarifi yapmak için sadece birkaç basit malzemeye ihtiyacınız var. İşte bunları nasıl seçeceğiniz ve değiştireceğiniz.

• Çok Amaçlı Un – This forms the structure of your cake. You can also use white spelt flour for a similar result. In the coating, it helps absorb excess moisture from the fruit and prevents it from sinking to the bottom of the cake. It’s also the base of the crunchy streusel topping. It won’t work with almond flour or coconut flour. For a gluten-free version, use my glutensiz dönüşüm kılavuzu.
• Rafine edilmemiş şeker kamışı – This provides sweetness to the cake. Any granulated sweetener you enjoy, such as white sugar, brown sugar, or coconut sugar, also works well. This also sweetens the fruit topping and helps it caramelize slightly during baking and I use it in the streusel.
• Kabartma tozu – This is a leavening agent that helps the cake rise and gives it a light texture.
• Hafif zeytin yağı – This contributes moisture and richness to the cake. Canola oil or other light-flavored oils are fine to use as well. It also binds the streusel ingredients together and creates a crumbly texture.
• Badem sütü – This adds liquid to the batter, creating a tender crumb. Oat milk, soy milk, or coconut milk also work perfectly here.
• Tarçın – This spice brings a warm, comforting flavor to the cake.
• Vanilya Özü – This enhances the overall flavor profile of the cake with its sweet, aromatic notes. This also adds a touch of aromatic flavor to the streusel.
• taze yaban mersini – These provide bursts of juicy sweetness and a lovely color to the cake.
• Canned Peach Slices – These add a soft, sweet, and slightly tangy fruit element to the cake.

How to Make Peach Blueberry Cake

This recipe is super simple to make in a few steps. Here’s how in pictures.

Combine the batter ingredients into a soft dough.

Transfer to a springform pan lined with parchment paper.

Roll the peach slices and blueberries into a flour and sugar mixture.

Place the fruits on top of the dough in the pan.

Mix the streusel ingredients in a bowl and sprinkle it on the cake.

Bake the cake for 65-75 minutes at 350°F (180°C).

Carine'in Pişirme İpuçları

Mükemmel bir pasta için birkaç ipucu daha paylaşayım.

• Parchment Handles – Make sure your parchment paper hangs over the sides of the pan. This creates handy “handles” that make lifting the baked cake out of the springform pan much easier, preventing breakage.
• Pat Dry Peaches – Draining and thoroughly patting the canned peach slices dry is important. This step removes excess moisture, which can make your cake gummy or increase baking time significantly.
• Even Fruit Distribution – When adding the coated fruit to the batter, spread it as evenly as possible. This ensures every slice has a good balance of cake and fruit.
• Patience Baking – This cake is thick and packed with fruit, so it takes a while to bake through. Don’t rush it! Use the toothpick test and be prepared to bake in 10-minute increments until it comes out clean.
• Aşırı Yüklemeyin – Resist the urge to add more fruit than the recipe calls for. Too much fruit can prevent the cake from baking properly in the center, leading to a dense or raw crumb.
• Streusel Variations – For a crispier streusel with a different texture, you can swap out 2 tablespoons of the all-purpose flour in the streusel mixture for rolled oats.
• Knife Release – Even with a springform pan, running a knife gently around the edges of the cake after it cools for 10 minutes can help prevent the sides from sticking and breaking when you open the pan.

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