email this pageIngredients
Filling:
2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup fruit-only peach preserves
1 1/2 tablespoons sugar (optional)
1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8 teaspoon almond extract
Shortcake:
Vegetable oil or cooking spray
2 cups all-purpose flour
2 cups whole-wheat flour
1/2 cup plus 3 tablespoons sugar, divided
3 ¼ teaspoons baking powder
3/4 teaspoon baking soda
¼ teaspoon salt
1/3 cup cold butter, cut into small pieces
4 1/2 tablespoons vegetable shortening, in small pieces
1 cup buttermilk
2 eggs
1 1/2 teaspoons vanilla extract
1 recipe Peach Filling
1 1/2 cups whipped topping
Fresh raspberries (optional)
Instructions
2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup fruit-only peach preserves
1 1/2 tablespoons sugar (optional)
1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8 teaspoon almond extract
Shortcake:
Vegetable oil or cooking spray
2 cups all-purpose flour
2 cups whole-wheat flour
1/2 cup plus 3 tablespoons sugar, divided
3 ¼ teaspoons baking powder
3/4 teaspoon baking soda
¼ teaspoon salt
1/3 cup cold butter, cut into small pieces
4 1/2 tablespoons vegetable shortening, in small pieces
1 cup buttermilk
2 eggs
1 1/2 teaspoons vanilla extract
1 recipe Peach Filling
1 1/2 cups whipped topping
Fresh raspberries (optional)
1. To prepare the filling, combine all filling ingredients in a large bowl, tossing well. Using your hand, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture. Set the filling aside while you make the shortcake.
2. Preheat oven to 425F. Lightly oil or spray a baking sheet.
3. To prepare the shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor.
3. Add butter and shortening and pulse quickly to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand).
4. In a small bowl, combine buttermilk, eggs and vanilla, beating well with a fork.
5. With the processor running, pour in buttermilk mixture and pulse a couple of times until dough holds together.
6. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar.
7. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.
8. Slice cake into wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped topping and top of wedge. Garnish with fresh raspberries. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Season," June 2006.
Nutritional Information
2. Preheat oven to 425F. Lightly oil or spray a baking sheet.
3. To prepare the shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor.
3. Add butter and shortening and pulse quickly to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand).
4. In a small bowl, combine buttermilk, eggs and vanilla, beating well with a fork.
5. With the processor running, pour in buttermilk mixture and pulse a couple of times until dough holds together.
6. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar.
7. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.
8. Slice cake into wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped topping and top of wedge. Garnish with fresh raspberries. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Season," June 2006.
Per serving: 570 calories, 20g fat, 12g prot., 90g carbs., 7g fiber, 170mg sodium.
