Peach Pinwheel Coffee Cake

TOPPING:

1/3 cup (75mL) lightly packed brown sugar

1 tsp (5 mL) cinnamon

CAKE:

1 14 oz (398 mL) can peach halves, drained

1 1/2 cups (375 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

3/4 tsp (3 mL) salt

1/3 cup (75 mL) Shortening

1 cup (250 mL) granulated sugar

1 egg

1 tsp (5 mL) almond extract

1 cup (250 mL) sour cream

1/2 tsp (2 mL) baking soda

Prep time: 20 minutes
Baking time: 70 minutes
Servings: approx. 12
Freezing: excellent

Preheat oven to 350F (180C)

TOPPING:

Combine 1/3 cup brown sugar and 1 tsp cinnamon. Mix well.

CAKE:

Cut one peach half into 6 slices. Set aside.

Dice remaining peaches. Drain thoroughly.

Combine 1 1/2 c. flour, 1 1/2 tsp baking powder and 3/4 tsp salt. Stir well.

Cream 1/3 c. shortening, 1 c. sugar, 1 egg, and 1 tsp almond extract in large bowl on medium speed of electric mixer until light and creamy.

Mix 1/2 tsp baking soda with 1 c. sour cream. Add to creamed mixture alternately with dry ingredients, blending lightly after each addition.

Fold in drained, diced peaches.  

Spread half of batter in greased and floured 9" (23 cm) springform pan. Sprinkle with half of the topping. Cover with remaining batter and topping.

Arrange reserved peach slices to form pinwheel in centre of cake. 

Bake at 350F (180C) for 60-70 minutes.

Serve warm or cool.

Bread machine Focaccia

I love this bread machine focaccia recipe. It's so fast and easy to make and tastes delicious. The techniques I've added below help give it its crispy bite. If you have sourdough starter, that'd be a great addition for flavour and texture.

We top it with what we like, half and half for picky eaters, and it's great just as it is, or sliced open for a sandwich. Bet you can't keep this around long!

Ingredients

225ml (8 fl oz) lukewarm water
2 tablespoons olive oil
2 cloves garlic, chopped
2 sprigs fresh rosemary, stem removed and chopped (2 tsp dry rosemary)
400g (14 oz) bread flour
1 1/2 teaspoons dried active baking yeast
3/4 teaspoon salt 

Method

Prep: 10 min › Cook: 25 min › Ready in: 35 min

Place water, 2 tablespoons olive oil, garlic, rosemary, flour, yeast and salt in the pan of the bread machine in the order recommended by the manufacturer. I like to make a slight hole in the centre of my flour to add the yeast to, and sprinkle the salt around the perimeter of the pan. Select the DOUGH cycle; press START.

Remove the dough from the bread machine when the cycle is complete. On a slightly floured surface, gently pat dough into a rectangle approximately 23x33cm (9x13 in) by using your finger tips to make dimples and push to the outside. Cover with plastic wrap and let rest while oven preheats.

Place a pizza stone in oven on a rack and turn it on, preheating to 390F/ 200C / Gas mark 6. Halfway through preheating, fold the dough in half lengthwise and poke it into its general rectangular shape again.

Fill the bottom of a 23x33cm (9x13 in) metal pan with 1/8" of olive oil. When oven in preheated, place the dough into the pan and form to the outer edges using the poke and push technique. Oil will slosh up onto its top, that's quite alright. 

At this stage you can get creative. While you poke and push with your fingertips, you can embed into the dough some sliced olives, grilled peppers, grilled or sundried tomatoes, or whatever you'd like. Top with rosemary or other herbs and Parmesan cheese.

Spritz the side and back walls of the oven with water, close the oven door and wait a few seconds, then place the pan on the pizza stone in preheated oven and bake for 20 to 25 minutes, or until golden brown. 

Remove immediately from pan so it does not sit and soak up oil. Place on rack to cool for 5 minutes before serving.