Fresh Peach Cake

(courtesy of Maarten VanKruyssen, executive pastry chef, Reno Provisions. Serves 10 to 12)

This cake can be made with apples or other stone fruits, such as nectarines. You will need a 10-inch cake pan.

4 peaches, peeled and diced small

2 tablespoons lemon juice

1 cup sugar

1 teaspoon vanilla extract

5 eggs

2¼ cups all-purpose flour

10 tablespoons butter, melted

1 tablespoon cream of tartar

1½ teaspoons baking soda

1½ teaspoons cornstarch

Preheat oven to 340 degrees F.

In a bowl, toss peaches with lemon juice and a handful sugar (from cup called for). Set aside.

In mixing bowl, beat together eggs and remaining sugar well. Add melted butter and mix. Add all dry ingredients; blend until smooth. By hand, gently fold in peaches.

Put dough in greased, 10-inch cake pan. Bake for about 40 minutes or until toothpick comes out clean.

Serve with vanilla ice cream or whipped cream — or, if you have both, even better.




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