Happy Labor Day weekend!!!!!!
Are you as excited as I am that the holiday weekend is upon us? Aside from a pool party, and the farmer’s market, I am excited to spend my weekend reading and being lazy.
Pajama Day? Yep.
If you’ve been a reader of my blog, you probably know that I have a love/hate relationship with muffins. Or rather, the baking process of muffins. (Click here for that story.) Well, the muffins won again.
I had planned on selling the Chocolate Olive Oil Zucchini Muffins at the farmer’s market today. But something went wrong. Very, very wrong. I thought the batter looked different. They came out of the oven and looked…bumpy. I decided to just take them home and eat them instead of selling them.
My youngest daughter, who happens to have a love of these particular muffins, grabbed one and took a big bite. She looked at me and said “These taste like dirt.”
EXCUSE ME?!
The other day she told me a hippopotamus bit her during recess, so I take everything she says with a grain of salt. I took a bite and….oh good gravy.
They really did taste like potting soil.
The problem? Master baker *points at self* forgot to put the sugar in the recipe. D’oh! Muffins win again, those jerks.
Muffins are evil, vindictive pastries.
This Lavender Peach Tea Cake is, however, is nice and sweet and lovely. And the Honey Crème Fraiche Whipped Cream? Well, I took one bite and I heard angels singing. I think the Lavender Sugar I used made this extra special.
Spaulding’s Specialty Spices is a local, Dallas/Fort Worth area spice company and the owner grows his own organic herbs. His pest control? DUCKS! How fun is that? They eat the bugs and leave all the good, organic stuff for the rest of us. He sells at local area markets; check his Facebook page for updates and monthly offerings.
This Tea Cake is a layer of rich, buttery vanilla bean cake (almost a scone-like consistency) spread into the bottom of a 9″ springform pan. If you don’t have a springform, use a 9″ round cake pan lined with parchment paper.
Peaches are sliced and arranged in a pinwheel. Feel free to use nectarines or even plums. Then sugar is sprinkled over the top and gets all caramelized in the oven. During the baking process, the lavender infuses a light floral taste into the fruit.
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Ingredients: 1 cup all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup butter, unsalted, and softened 1/4 cup sugar 1 egg 1 tsp. vanilla bean paste or vanilla extract 2 large peaches, sliced thin 2 T. Lavender Sugar or 2 T. granulated sugar or 2 T. granulated sugar plus 2 tsp. culinary lavender 1 cup heavy whipping cream, cold 2 – 3 T. honey (depending on how sweet you want your topping) 2 T. crème fraiche or sour cream Directions: 1. Preheat your oven to 350 degrees. Grease a 9″ springform pan with butter; set aside. 2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside. 3. In a large bowl or stand mixer with paddle attachment, cream together your softened butter and sugar until light and fluffy; about two minutes. 4. Add your egg and vanilla bean paste, and beat until well combined. 5. Add your flour mixture and stir until just combined. 6. Using a spatula, spread the batter evenly into prepared pan. Arrange sliced peaches over top of cake. Top with Lavender sugar (or plain sugar). 7. Bake for 30-35 minutes, or until browned and knife inserted into center come out clean. 8. In another bowl, using a hand mixer, whip the cream until just thickened. Add honey and crème fraiche. Continue beating until cream holds soft peaks. Avoid overbeating as the cream will curdle. Serve with tea cake. Lavender Peach Tea Cake with Honey Crème Fraiche Whipped Cream
This cake is best served the day it is made, but it also keeps in the fridge for up to 2 days. The whipped cream can be made ahead and kept in a tightly sealed jar for 2 – 3 days. Serve with a nice Earl Grey tea and enjoy!
recipes from the birdcage. 
Yum! Looks completely delicious.
Yum looks great.