After searching the net for a copy cat recipe of this lavish coffee cake, discovered at the café “Peaches” in North Conway, NH, a thought occurred to me, a memory actually. I had eaten this before, in fact I have even made this cake in my previous life (BC, “Before Children…”) My roommate in college gave me this recipe after she successfully served it to her three starving roomies. I did tweak the recipe a bit so that it lined up more with what I sampled at “Peaches”. The result was perfect. I accomplished a coup d’etat of their famous, guarded recipe. Or maybe I am not so clever and the recipe has been lurking in housewives’ recipe boxes for generations as it had mine for the last eighteen years. Que sera sera!
Grease the bottom of a 9″ square baking pan
3/4 cup flour
1 t. baking powder
1/2 t. salt
3 1/4 oz box vanilla non instant pudding
3 T. butter
1/2 cup buttermilk
1/8 t. anise extract
Combine in a large mixing bowl and beat for two minutes at medium speed and pour into prepared pan. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter. In the same mixing bowl (no need to mess another), mix one 8 ounce brick of cream cheese, 3 tablespoons of the reserved juice, and 1/2 cup of sugar. Pour this over the peaches with in one inch of the edge of the pan. Sprinkle top with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until crust is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed.
This frosting was the best solution to using up eggs whites I had leftover from making ice cream. I am very excited about my new KitchenAid Ice Cream Attachment. I think the thing I enjoy the most about it is that I can store it in my freezer and not take up any valuable space in my pantry and its ever expanding kitchen gadgetry. I made the Vanilla Ice Cream #2 recipe from “The Ultimate Ice Cream Book.” This was the most luscious vanilla ice cream I have ever made. How can you go wrong with a recipe that calls for 7 egg yolks? Then those whites! I couldn’t just throw them away and I can’t stand white omelets, so…
Italian Meringue Chocolate Buttercream Frosting
1/2 cup egg whites, from about 3-4 eggs
1 cup sugar
1 1/4 pound sweet cream butter, cut into 20 pieces
4-8 ounce bittersweet or dark chocolate, melted
In a double boiler over simmering water beat egg whites and sugar on medium speed using a hand mixer. Beat until an instant thermometer reaches 160ºF. Remove from heat and beat on high speed until stiff peaks form, then lower speed to medium and beat until almost room temperature. Add butter one piece at a time while beating on medium speed to incorporate. Then add melted chocolate and beat until smooth. Store in an air tight container in the refrigerator until ready to use. Prior to use, bring frosting to room temperature. Once the item (cake, cupcakes, husband) is frosted it will have to be stored in a cool place.
A good thing to adorn with this abrosia of all frostings is on a decadent chocolate cake (doctored up cake mix) with layers of ganache (Alton Brown’s recipe).
How to Save That Cake!
Saving cakes from overcooking or even burning isn’t too difficult. As in the video, sometimes it’s a simple matter of adding a little bit of liquid to the cake. In the show I use Raspberry Liquor, however there’s a whole slew of liquors or even other liquids you can use to juice the cake:
Bailey’s Irish Cream
If you’ve burnt the cake– cut off the burnt parts and see what other directions you can take with what’s left:
– Cut the remains into fun shapes and top with ice cream and hot fudge
– Layer it with pie filling or pudding
– Mix with pie filling and serve hot over ice cream
Just let your imagination take over– I mean you’ve burnt the cake, what else is there to lose?!