Blueberry cake with rum peaches
- Preparation 45 min
- Refrigeration 45 min
- Cooking 45 min
- Servings 6
- Freezing Absolutely
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This magnificient blueberry cake with rum peaches comes from an inspiration I found on Pinterest. I modified it my way to add the ”Coup de Grâce” effect! Everything’s better with rum right?
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Ingredients
- 3 peaches, cut in wedges
- 1/2 cup brown rum + 1 teaspoon for the dough
- 1/2 cup maple syrup
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup softened butter
- 2 eggs
- 1 cup brown sugar
- 1/2 vanilla bean, split and scraped
- 1/2 cup Greek yogurt
- 1 pack ( 170g ) blueberries
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Preparation
- Preheat the oven at 350°F.
- In a airtight container, place the peaches and pour the rum and maple syrup on top. Stir gently and refrigerate for 45 minutes. Mix from times to times!
- In a big bowl, combine together the flour, baking soda and baking powder.
- In another big bowl, vigourously whisk together the butter, eggs, sugar and vanilla for about 2-3 minutes ( robot = high intensity ). Add the yogurt and the teaspoon of rum then stir lightly.
- Incorporate the flour mix while whisking slowly until all combined, just enough to wet all the dry ingredients.
- Pour the mix in a cake pan about 30cm in diameter that is WELL GREASED with butter.
- Spread half of the blueberries on top and press with your fingers push them inside the dough. Lightly drain the peaches and spread them on top! Garnish with the rest of the blueberries.
- Cook in the oven until nicely golden for 45 minutes to 1 hour or until a toothpick comes out clean when you poke the cake in the middle!
- Remove from oven and let cool down about 30 minutes before serving.
Our sommeliers suggest
Ampeleia Rosato di Ampeleia 2020
Tuscany, Italy
Ampeleia Rosato di Ampeleia is a fruity, generous rosé from Tuscany, and fruit is exactly what this cake is about. Its fruity side meets the blueberries and the peaches halfway, while the freshness keeps the rum and maple syrup from getting too sweet. Serve it very cold next to a warm slice, and plan on a second glass and a second slice!
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Jean Dit Laforge, Microbrasserie de l'Île d'Orleans
Blueberries, peaches, rum, maple and vanilla: the cake goes in several directions at once. A vanilla imperial stout gathers it all up with its chocolate and berries, and its warmth follows the rum. Liquid chocolate next to a summer cake, and it works.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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