Peach And Confiture Upside-Down Cake
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Topping |
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1/4 cup |
(50 ml) |
Butter or margarine, melted |
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1/2 cup |
(125 ml) |
Spiced Peach Confiture or any confiture of your choice |
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1/4 cup |
(50 ml) |
Brown sugar, firmly packed |
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1Tblsp |
(15 ml) |
Gingerroot, peeled, minced |
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12 |
12 |
Slices peeled fresh peaches |
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Stir together 1/4 cup (50 ml) melted butter, confiture, brown sugar and gingerroot. Spoon into a lightly greased 9-inch (2.5 L) springform pan. Arrange peach slices over confiture. |
Cake |
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1/3 cup |
(75 ml) |
Butter or margarine, melted |
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1/4 cup |
(50 ml) |
Molasses |
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1 |
1 |
Egg, beaten |
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3/4 cup |
(175 ml) |
Brown sugar, firmly packed |
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2 cups |
(500 ml) |
Flour, all-purpose |
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1 1/2 tsp |
(7 ml) |
Baking powder |
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1/2 tsp |
(2 ml) |
Baking soda |
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1/2 tsp |
(2 ml) |
Cloves, ground |
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1/4 tsp |
(1 ml) |
Allspice, ground |
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1/4 cup |
(175 ml) |
Buttermilk |
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Beat melted butter, molasses, egg and brown sugar in a medium bowl until light and creamy. Blend flour, baking powder, baking soda, cloves and allspice in a second bowl. Add flour mixture alternately with buttermilk to creamed mixture, ending with flour and beating well after each addition. Spoon batter over peaches. Bake in 350°F (180°C) oven for 40 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes on a rack before inverting onto a cake plate. Serve warm or at room temperature. Makes 8 servings.
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Pear Vanilla Bean Butter Spice Cake
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1Tblsp |
(15 ml) |
Butter or margarine |
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1 cup |
(250 ml) |
Pear Vanilla Bean Butter |
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3/4 cup |
(175 ml) |
Brown sugar, lightly packed |
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3 Tblsp |
(45 ml) |
Canola oil |
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1/2 cup |
(125 ml) |
Raisins |
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1/2 cup |
(125 ml) |
Buttermilk |
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1 |
1 |
Egg, beaten |
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2 tsp |
(10 ml) |
Vanilla extract |
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2 1/4 cups |
(550 ml) |
Flour, all-purpose |
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2 tsp |
(10 ml) |
Cinnamon, ground |
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2 tsp |
(10 ml) |
Ginger, ground |
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1 tsp |
(5 ml) |
Allspice |
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1 tsp |
(5 ml) |
Baking soda |
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1 tsp |
(5 ml) |
Baking powder |
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1/4 tsp |
(1 ml) |
Lightly spray a 9x13 inch (3.5 L) baking dish with vegetable spray. |
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Heat butter on medium-high heat in a small saucepan until it turns a nutty brown. Pour into a large mixing brown. Add Pear Vanilla Bean Butter, sugar and oil. Stir until smooth. Add raisins, buttermilk, egg and vanilla. Mix well. Combine flour, cinnamon, ginger, allspice, baking soda, baking powder and salt. Stir into wet ingredients just until combined. Pour into prepared pan. Bake in a 350°F (180°C) oven for 35 minutes or until cake tester inserted into center comes out clean. Let cool for 10 minutes before cutting. Makes 12 servings.
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Lemon Cheesecake
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| Crust |
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1 3/4 cups |
(420 ml) |
Graham cracker crumbs |
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1/4 cups |
(60 ml) |
Walnuts, finely chopped |
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1/2 cup |
(120 ml) |
Butter, melted |
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2 Tblsp |
(30 ml) |
Sugar |
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| Preheat the oven to 350°F (175°C). Mix all the ingredients together until crumbly. Press the crumbs into the bottom and about 2/3 of the way up the sides of a 9-inch (23 cm) springform pan. Bake 10 minutes. Set aside. |
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| Filling |
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1 lb |
(450 g) |
Cream cheese, softened |
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3/4 cup |
(180 ml) |
Sugar |
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3 |
3 |
Eggs |
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1/2 cup |
(120 ml) |
Sour cream |
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2 Tblsp |
(30 ml) |
Lemon juice |
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2 tsp |
(10 ml) |
Lemon zest, finely grated |
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| Beat the cream cheese until it is light and fluffy, using an electric mixer. Gradually beat in the sugar. Beat in the eggs one at a time. Scrape down the sides of the bowl occasionally. Mix in the sour cream, lemon juice and lemon zest. Pour the mixture over the crust. Bake at 350°F (175°C) for 40-45 minutes, or until set. Remove from the oven.
| Topping |
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1 cup |
(240 ml) |
Sour cream |
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1/4 cups |
(60 ml) |
Sugar |
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2 Tblsp |
(30 ml) |
Lemon juice |
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Mix the sour cream, sugar and lemon juice together. Spread over the hot cheesecake. Return to the oven to bake for an additional 10 minutes. Remove the cheesecake from the oven. Cool for 30 minutes. Loosen the sided of the springform pan, but leave them in place. When the cheesecake has cooled thoroughly, refrigerate it for at least 6 hours, preferably overnight. Remove the cake from the pan. Transfer it to a serving platter. To serve, spoon any of our Fruit Confitures over cheesecake, thinned to spreading consistency (if necessary) with a little fruit juice, fruit liqueur, or brandy. |
Yogurt Cake with Confiture Glaze
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| 1 1/2 cups |
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Flour, all purpose |
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| 2 tsp |
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Baking powder |
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| 1/4 tsp |
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Salt |
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| 1 cup |
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Yogurt, plain whole-milk |
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| 1 cup |
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Sugar |
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| 3 |
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Eggs, large |
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| 1 tsp |
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Lemon peel, grated |
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| 1/4 tsp |
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Vanilla extract |
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| 1/2 cup |
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Vegetable oil |
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| 1/4 cup |
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Pear Vanilla Bean Butter or any confiture of your choice |
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Position rack in center of the oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2 inch metal loaf pan. Sift flour, baking powder and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel and vanilla in large bowl, whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet. Place in oven and bake until cake begins to pull away from sides of pan and tester inserted in center of cake comes out clean, about 50 minutes. |
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Cheesecake with Strawberry Chardonnay Confiture
Cheesecake batter
2 jars Strawberry Chardonnay Confiture, pureed
Prepare your favorite cheesecake batter, with graham cracker crust, enough for a 10 “ spring-form pan. Before baking swirl about ¾ jar of pureed Strawberry Chardonnay confiture into the batter. Bake as usual. (Tip: Bake cheesecake in a spring-form pan placed in a large pan of hot water – a bain marie; after baking, leave cheesecake in turned off oven for 1 hour. Cool, then chill overnight in refrigerator.) Strain 1 jar confiture and reduce over heat by about ½. Cool and refrigerate. Next day, remove cheesecake from pan and spread topping over cake to about 1 inch from edge.
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Wine Cake with Jam & Cream
This cake can be baked ahead, wrapped airtight and frozen.
6 cups whipping cream
1 cup sugar
2 9 in layers white cake
¾ cup white wine (not too dry
½ cup High Desert strawberry or cherry confiture
½ cup High Desert apricot lavender confiture
2 cups sliced almonds
Whip cream until soft peaks form. Slowly add sugar and beat until cream is stiff.
Split each cake layer in half, making 4 layers. Place 1 layer on serving plate (be sure plate can be put in freezer for 6 to 8 hours without damaging it).
Sprinkle layer with wine, spread with strawberry or cherry conserve and whipped cream. Add next layer, sprinkle with wine spread with apricot conserve and whipped cream. Add third layer, sprinkle with wine, spread with whipped cream and sprinkle with ½ cup almonds. Add last layer repeating process.
Frost top and sides of cake with remaining whipped cream, and sprinkle with remaining almonds.
Freeze cake. After cream on top and sides is firm, cover with plastic wrap.
Place in refrigerator approximately ½ hour before serving to soften. Cut into thin slices.
