Fresh peaches plus fresh figs equals a wonderful summer dessert.
By Katherine Ingui
What do you do when you have late summer fruits that are ripe and ready to be used? And you have an excuse to bake up something new and delicious? And some spontaneous free time? You get creative with your culinary instincts. I did this and called some friends, begin baking, and took it upon myself to photograph the fun. There’s something great about a group baking session, and lucky for me, I had two eager friends ready to chop, mix, and pose for me in my small, Southern kitchen.
Figs + peaches + summer heat + sugar cravings = a light and easy summer cake (note: I’ll take the credit for the cravings). This was so easy to make and proved to be fun, incorporating decorating techniques into the mix. The final result was fantastic and I hope to make this again soon using different fruits and whole wheat flour.
- 2 plump and ripe peaches, cut into small pieces
- 10-15 small, ripe figs, cut into quarters
- 1 cup ( ) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz (1 stick) unsalted butter
- ⅔ cup () granulated sugar
- ⅓ cup () packed light brown sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla
- Preheat oven to 350°F. Grease and flour 9 x 2-inch round baking pan.
- In a small bowl, mix together flour, baking powder and salt.
- In a mixer with a paddle attachment, beat butter at medium speed until creamy, for about 45 seconds. Scrape butter down sides of bowl.
- Pour in granulated sugar, followed by brown sugar until fluffy.
- Beat in egg, followed by egg yolks and vanilla.
- On slowest speed, add in flour mixture until combined.
- Pour batter into baking pan.
- Starting at the outside of the pan, begin to arranged the figs and peaches in a circular pattern (or any way your heart desires) and sprinkle some extra sugar on top.
- Bake for 55-60 minutes or until firm and set. Let cool for an hour.
- Serve warm or at room temperature.