I turned to my husband last night and announced "tomorrow is the 1st day of fall!"
"Reaaally?", he doubted.
-"i wouldn't be in the kitchen baking if i was kidding"
-"GOOD POINT" as he grins.
So here is my little creation: Peach, Ricotta Pecan cake.
Serves just 4-6.
I suggest you freeze left over stone fruits and use it on future cakes.
Ingredients:
-Nonstick vegetable oil spray
-3/4 cups of all purpose flour
-1/2 cup of sugar
-1 Teaspoon of baking powder
-3/4 teaspoon salt
-2 eggs
-3/4 Ricotta
-1/2 teaspoon of vanilla extract
-1/2 stick of unsalted melted butter
-1 peach/thin sliced
-Pecans
Preparation
preheat oven to 350. Line a round cake pan with parchment paper and lightly
coat with nonstick spray.
Whisk flour, sugar, baking powder, and salt in large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
Fold into dry ingredients just until blended.
Then fold in melted butter (room temperature butter works great).
Scrape butter into prepared pan and gently place thin peach slices on top,
top off with a handful of pecans (or hazelnuts).
Bake until golden brown, 50-60 minutes,
Let cool for at least 15 minutes before unmolding.
ENJOY!
