Let There Be Cake

Ahh, the peach--a lovely dream of summer!

Sometimes, you just want cake.  Not just any cake, a really good cake.  That was where I was at the other afternoon:  I wanted a cake that tasted of summer, to combat the piles of snow and bitter cold outside my window.  Sure it was sunny and the skies were blue, but it was cold and I needed a lift.  After paging through a couple of favorite cookbooks, I found nothing I liked...so I made this recipe up.

Peach-Blueberry Cake with Cream Cheese Icing

For the cake, you'll need: three cups all purpose flour; 1 teaspoon each salt, baking powder, and baking soda; 1 1/2 cups white sugar; three eggs; 1 1/2 sticks of butter, softened; 3 teaspoons vanilla extract; 1 cup milk; 1 1/2 cups each of peach slices and blueberries (I had frozen and stored some this past summer).

In a bowl, whisk together flour, salt, baking powder and baking soda.  Set aside for now.

In mixer, cream butter until light in color and "fluffy".  Add sugar and cream together well.  Add eggs one at a time, beat until well combined and the mixture is fluffed again.  Now, add about a cup of the flour mixture, followed by some of the milk.  Continue in these additions until all the flour and milk is incorporated.  Then, turn the mixer on a high speed and whip the batter for five minutes (this makes it fluffy and spongy when baked.)

While the batter is getting aerated, greased and flour a 9x13 inch rectangular pan.  Once the batter is done with its rapid mixing, fold in 1 1/2 cups each of sliced peaches and blueberries.  The batter will be thick, but spread it out into the pan.  Pop into a 350 degree oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.  Set aside to cool completely, and then frost in the pan.

For the icing, you'll need: one 8 ounce package of cream cheese, softened; 2 cups or so of powdered sugar; 1 1/2 teaspoons vanilla; milk as needed.

Using your mixer, beat cream cheese until it becomes fluffy.  Add powdered sugar and continue to beat until incorporated and fluffy.  Add a bit of milk as needed to allow icing to continue to mix, if it becomes very thick.  Spread on the cooled cake and devour with happiness.