Peach Blueberry Cake
This cake bakes for a long time at a moderate temperature, which helps
keep the ripe fruit from bursting and releasing its juices. The
easy-to-make pastry bakes up moist and crumbly, with a texture that's
like a cross between a biscuit and a cake.
For pastry
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and
each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an
electric coffee/spice grinder
Make pastry: Pulse together flour, sugar, baking powder, and salt in a
food processor until combined. Add butter and pulse just until mixture
resembles coarse meal with some small (roughly pea-size) butter lumps. Add
egg and vanilla and pulse just until dough clumps and begins to form a
ball, about 15 pulses. Press dough onto bottom and evenly (about 1/4 inch
thick) all the way up side of springform pan with floured fingertips.
Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills: Put oven rack in middle position and
preheat oven to 375 F.
Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca
is powdery, then transfer to a large bowl and stir in remaining 6
tablespoons sugar. Add peaches, blueberries, and lemon juice and gently
toss to coat. Spoon filling into pastry and bake, loosely covered with a
sheet of foil, until filling is bubbling in center and crust is golden,
about 1 3/4 hours.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then
carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges
with a sharp knife before serving.
Cooks' note: Pastry can be made and pressed into pan 1 day ahead and
chilled, wrapped well in plastic wrap. Remove from the refrigerator 30
minutes before filling.
Makes 8 servings.
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