Picnic Recipes From Razzle Dazzle Recipes

 

Peach and Coconut Macaroon Cake

For the cake:
1 2/3 C. cake flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 large eggs
1 1/3 C. granulated sugar
2/3 C.  oil, plus additional for the pan
1 t. vanilla extract
1/2 t. almond extract
2/3 C. sour cream
1 1/2 C. peeled, pitted peaches, cut into 3/4 inch pieces

For the topping:
1 C. granulated sugar
1 large egg
1 t. vanilla extract
1 t. almond extract
2 T. unbleached flour
1/4 t. salt
2 C. shredded sweetened coconut

For the cake: Preheat the oven to 325F. Lightly oil a 9 x 9 x 2-inch baking pan.

In a medium bowl, combine the cake flour, baking powder and soda and salt. Set aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy, thick and lightened in color, about 2 minutes. Reduce the speed to low and slowly add the oil and vanilla and almond extracts. Slowly add the flour mixture; mix just until incorporated. Add the sour cream; mix just until blended. Using a spatula or a spoon, gently fold in the peaches. Scrape the batter into the pan; set aside.

For the topping: In a large bowl with an electric mixer on medium speed, beat the sugar and egg until thickened and lightened in color, about 1 minute. Add the vanilla and almond extracts; mix until incorporated. Reduce the speed to low and slowly add the flour and salt; mix just until incorporated. Add 1 1/2 cups of the coconut; mix just until combined. Using a small spoon, drop teaspoonfuls of the macaroon mixture over the top of the cake batter in the pan, covering as much of the batter as possible. Sprinkle the remaining 1/2 cup coconut over the batter, being sure to cover any bare spots.

Bake in the preheated oven for about 1 hour, until the coconut topping is light to medium brown and a toothpick inserted in the center of the cake comes out with a few moist crumbs clinging to it. If a toothpick penetrates a piece of peach, test another spot. Transfer the cake to a wire rack; set aside to cool. Serve the cake at room temperature. (May cover and keep at room temperature for up to 2 days.)

         

Picnic Basket From Kim of Kim's Whim