Browsing Tag


Peach Birthday Cake and a Blogiversary Giveaway!

August 15, 2011

This week, Espresso and Cream turns two! When I started this blog, I had very few expectations of what it would become and was excited when a few others besides my mom started reading my posts. Two years later, more people than I could imagine visit each day. You guys, the amazing readers of Espresso and Cream, knock my socks off with your comments, e-mails, and Twitter conversations.

So to say thank you for making this site what it is, I want to do a special birthday giveaway to one lucky reader! Since I’ve been posting so many ice cream recipes lately, I though it only appropriate to give away a KitchenAid Ice Cream Maker Attachment or a Cuisinart Ice Cream Maker (the winner gets to choose which one they want). To enter, leave a comment below telling me your favorite type of ice cream between now and Tuesday, August 16, at 10 p.m. I will announce the winner on Wednesday morning.

Oh, and I also made you cake. An unbelievably moist, flavorful cake from Melissa Gray’s charming cake cookbook, All Cakes Considered. Melissa, who is a bit of a cake-baking legend at National Public Radio where she works, stumbled upon this recipe for peach cake with cream cheese frosting in a local church cookbook. Yet another reminder of the culinary treasures that are right in front of us.

This little gem is incredibly simple and bursting with flavor, thanks to chopped canned peaches. Although fresh peaches are perfectly acceptable, Melissa notes that the canned variety yielded more favorable results. Since the dishwasher was full, I thought I would make this cake with a whisk and bowl instead of hauling out the mixer. Turns out, you can make this cake the old fashioned way just fine, too.

Joey and I have been gushing over this cake for the past two days. I actually think it might be getting better as the days go by, something that seems to happen with most fruit-based quick breads and cakes. Although I made the cake with three six-inch layer pans, the original recipe calls for a 10-inch tube pan, and I can imagine two 8-inch layers would be a suitable fit, too.

Peach Birthday Cake with Cream Cheese Frosting
Recipe from All Cakes Considered

For the cake
*3 large eggs, beaten
*1 3/4 cups sugar
*1 cup vegetable oil
*2 cups all-purpose flour
*1/2 teaspoon salt
*1 teaspoon baking soda
*1 teaspoon ground cinnamon
*2 cups sliced peaches, preferably canned
*1/2 cup chopped pecans (optional)

For the frosting
*4 ounces cream cheese, softened
*4 tablespoons butter, softened
*1 teaspoon vanilla extract
*2 cups confectioners’ sugar
*1/2 teaspoon ground cinnamon

*Preheat oven to 375°F. Grease three six inch round cake pans and line the bottom with parchment paper. Set aside.
*In the bowl of an electric mixer, combine the eggs, sugar and oil. Mix on medium speed until just blended. In a separate bowl, combine the flour, salt baking soda and cinnamon. Add to the egg mixture and beat until just combined. The batter will be sticky.
*With a spatula and/or wooden spoon, fold in the peaches and nuts.
*Pour the batter into the prepared cake pan and bake for 50 minutes, or until the cake tests done.
*Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.

*Meanwhile, make the frosting. With the mixer on medium speed, beat the cream cheese, butter and vanilla extract until smooth. Gradually add the confectioners’ sugar and cinnamon. Beat until smooth. Apply the frosting to the cooled cake.

Happy Baking!


Peach Anniversary Cupcakes with Cream Cheese Frosting and a Giveaway

August 12, 2010

This week marks the one year anniversary of Espresso and Cream! And while it pains me to look back at some of my earliest posts, I am so excited about how far my little blog has come and how it will change in the year ahead. I could not have anticipated the kind words, e-mails, and interactions I’ve had with those of you who read Espresso and Cream. Some interactions are with people I know personally and others I know only through the power of the internet. However I may know you, a big thank you is in order. Thank you for reading, e-mailing, commenting, and, most importantly, cooking and baking.

To celebrate the occasion I’m having another long-overdue giveaway! I briefly though about keeping these coffee cup inspired measuring cups for myself instead of giving them away, but then thought better of it. Just know that I’m very jealous of whoever wins this giveaway. To enter, post a comment below telling me what your favorite dessert is any time between Thursday, August 12 and Sunday, August 15. The winner will be selected at random and will be announced Monday, August 16. If you win I’ll send you an e-mail asking for your address and ship these little beauties (from Anthropologie) your way!

Trendy or not, cupcakes never cease to make me smile. They’re creative, fun, loaded with frosting, and can be made in almost any flavor imaginable with minimal fuss. Plus, for people with a massive sweet tooth like me, cupcakes are imposed portion control. Leave me with a cake and I’ve been known to cut ‘just one more sliver’ a few too many times.

It goes without saying that August and peaches go hand-in-hand, and I would be a food blogger disgraced if I went without posting at least one peachy recipe. One bite of these cupcakes and I think it’s safe to say that peaches and cupcakes go quite nicely together, too.

Peach Anniversary Cupcakes with Peach Cream Cheese Frosting
Adapted from Joy the Baker
(Printable Recipe)

Peach Cake
*1 (18.5-oz.) box white cake mix
*1 (3-oz.) package peach jello
*3 Tbsp. all-purpose flour
*4 tsp. granulated sugar
*3/4 cup vegetable oil
*4 large eggs
*1/4 cup water
*1/3 cup peach preserves, such as Smucker’s Simply Fruit

Peach Cream Cheese Frosting
*1 (8-oz.) package cream cheese, softened
*1 stick unsalted butter, softened
*1 tsp. vanilla extract
*1/2 cup peach preserves, such as Smucker’s Simply Fruit
*1 (32-oz.) bag powdered sugar
Sliced peaches (optional)

*Preheat oven to 350°F. Line 24 muffin cups with liners and set aside.
*In the bowl of an electric mixer, combine the cake mix, jello, flour, and sugar. Stir to combine. Add in the oil, eggs, water, and peach preserves and beat until all ingredients are just combined.
*Spoon the batter into the 24 muffin cups (about 1/2 full for each) and bake for 16 to 18 minutes, until cakes are golden brown around the edges and the centers are just slightly soft. (centers may fall just slightly, but don’t be alarmed)
*Cool completely on wire racks.

*Meanwhile, prepare frosting. Beat the cream cheese and butter together until smooth. Add in the vanilla extract and peach preserves and beat another 1 to 2 minutes.
*Add in the powdered sugar, a cup at a time, beating until well combined and creamy.
*Spoon frosting into a zip-top bag and snip one of the corners of the bag off. Pipe the frosting onto the cupcakes and garnish with sliced peaches, if desired.

Happy Baking!


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