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CAKES: Melted butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar 2 large eggs
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Sauce and Topping
1 10-ounce package frozen sweetened raspberries in syrup, thawed
4 large peaches, peeled, pitted, sliced
1 1/2-pint basket raspberries
6 tablespoons sugar
1 1/2 cups chilled whipping cream
2 teaspoons vanilla extract
Powdered sugar
For cakes: Preheat oven to 350°F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in
large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each). Bake cakes until golden and tester inserted into center comes out clean,
about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
For sauce and topping:
Puree thawed raspberries with their syrup in processor. Strain through
sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry
sauce can be made 1 day ahead. Cover cakes and store at room temperature.
Cover sauce and chill.)
Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl;
toss to blend. Let stand until juices form, about 30 minutes.
Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until
stiff peaks form. Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with
cake tops. Spoon raspberry sauce around cakes.
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar 2 large eggs
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Sauce and Topping
1 10-ounce package frozen sweetened raspberries in syrup, thawed
4 large peaches, peeled, pitted, sliced
1 1/2-pint basket raspberries
6 tablespoons sugar
1 1/2 cups chilled whipping cream
2 teaspoons vanilla extract
Powdered sugar
For cakes: Preheat oven to 350°F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in
large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each). Bake cakes until golden and tester inserted into center comes out clean,
about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
For sauce and topping:
Puree thawed raspberries with their syrup in processor. Strain through
sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry
sauce can be made 1 day ahead. Cover cakes and store at room temperature.
Cover sauce and chill.)
Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl;
toss to blend. Let stand until juices form, about 30 minutes.
Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until
stiff peaks form. Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with
cake tops. Spoon raspberry sauce around cakes.
