Peach Cream Cake

photo (8)

1 cup soft unsalted butter

2 cups white sugar

3 large eggs

2 3/4 cups unbleached flour – divided

1/2 tsp baking soda

1/2 tsp salt

1 cup sour crem

1 tbsp vanilla

1 cup diced fresh (or frozen but not defrosted) peaches

1 cup icing sugar

2 tbsp whipping cream

1 tbsp orange juice

Prehat oven to 375

Grease and flour a 10 in Bundt pan

In medium bowl, sift 2 1/2 cups flour, baking soda and salt

In bowl of stand mixer cream butte and sugar until light and fluffy.  Beat in the eggs one at a time, then add the sour cream and vanilla.  Mix well.

Scrape the bowl, then slowly add the flour mixture to thewet mixture, scape again.

Toss the peaches with the remaining 1/4 cup of flour.  

Scoop 1/3 of the batter into bundt pan and scatter 1/3 of the peaches, repeat twice, finishing with the batter.

Put in the oven, and turn the temperature down to 325.  Bake for 60-75 minutes, – make sure a toothpick comes out clean.

Allow cake to cool for at least 20 minutes in the pan, then turn out onto a wire rack and allow to finish cooling.  

Once cool – blend the icing sugar, whipping cream and orange juice and drizzle over top.

photo (9)

Fresh Herb Aioli

You will love this!  Such a fresh hit of herb flavour, fantastic used as a burger topping, vegetable/crudite dip or just plain old potato chips.

1/2 cup mayonnaise                      

1/2 cup sour cream or yogurt

1 tsp kosher salt

1/2 tsp freshly ground pepper

2 cloves garlic, minced

1/2 lemon – juice only

1/3 cup finely minced chives

The herb part is where it gets really personal …. use whatever fresh herbs you have on hand, and be generous with them. (at least 1/2 a cup in total)

basil, parsley (flat and curly leaf), oregano, rosemary, tarragon