Ruston, Louisiana grows some of the
best tasting peaches in the world! In late may, truck farmers begin
lining the highways to sell these fresh-picked delicacies. If you
can find them, use Ruston peaches to make this cake extra special.
- 4 medium peaches, peeled and cut into 8 slices each
- 2 tbsps plain bread crumbs
- 2 cups flour
- 2 tsps baking powder
- 3 large eggs, separated
- 4 tbsps butter
- 5 tbsps vegetable oil
- 1 cup sugar
- 1 tsps vanilla extract
- 2/3 cup milk
- pinch of salt
Preheat oven to 350°F. Grease a 10" x 3" springform
pan. Sprinkle bottom of pan with breadcrumbs and set aside. Sift
together flour and baking powder then set aside. In a mixing bowl,
beat egg whites with a pinch of salt until stiff then place in refrigerator.
In a separate mixing bowl, beat butter and oil until smooth. Add
sugar, vanilla and egg yolks, 1 at a time. Beat until creamy. Alternately
add four and milk, 1 tablespoon at a time, beating continuously.
Fold in stiff egg whites. Pour batter into springform pan and smooth
top. Carefully lay peach slices outside up on top of the batter.
DO NOT PUSH DOWN. Bake 45 minutes. Do not open oven door for the
first 30 minutes because cake will fall. Serve with Bittersweet
Plantation Dairy Peachy Keen Creole Cream Cheese Ice Cream and whipped