The inspiration for this week's cupcake came from my CSA farm share last week when I was surprised with a peach! Welcome fall this week with this treat, not unlike a peach crisp: a sweet Riesling peach compote served over a coconut vanilla cake, topped with a delicious oatmeal crumble and whipped cream. It's slightly familiar in that it is similar to the Topsy Turvy creation of week 2 but with 16 weeks experience and a little more flare.
Cupcake
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
2 eggs, room temperature
1/2 cup plain yogurt (homemade)
1 tsp vanilla extract
1/2 tsp almond extract
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup sweetened coconut flakes
Preheat the oven to 350 degrees and grease pan(s).
In a large bowl combine butter and sugar until fluffy (~2 minutes). Add in the eggs one at a time, mixing in between. In a small bowl whisk together the yogurt, vanilla extract, almond extract; set aside. In a medium bowl sift together the 2 cups of flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the butter/sugar mixture in thirds alternating with the yogurt/vanilla mixture, starting and ending with the dry ingredients until combined. Fold in the coconut flakes. Pour into pan(s).
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
2 eggs, room temperature
1/2 cup plain yogurt (homemade)
1 tsp vanilla extract
1/2 tsp almond extract
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup sweetened coconut flakes
Preheat the oven to 350 degrees and grease pan(s).
In a large bowl combine butter and sugar until fluffy (~2 minutes). Add in the eggs one at a time, mixing in between. In a small bowl whisk together the yogurt, vanilla extract, almond extract; set aside. In a medium bowl sift together the 2 cups of flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the butter/sugar mixture in thirds alternating with the yogurt/vanilla mixture, starting and ending with the dry ingredients until combined. Fold in the coconut flakes. Pour into pan(s).
Peach Riesling Compote
3 large peaches
1 small apple (I used Gala)
1 cup Riesling
1/2 cup sugar
1/2 tsp cinnamon
Combine all ingredients in a medium saucepan over medium heat and simmer until the mixture thickens. This is supposed to take about 20 minutes but I covered it, not thinking, and realized about 30 mins in that it wasn't quite doing what I wanted it to. I removed the lid and simmered the mixture for another 20 minutes allowing some of the liquid to boil off and the mixture to thicken. Yielded 2 1/2 cups. Pour this over the cupcake panned cupcake batter.
Oatmeal Crumble (I made double)
2 tbsp melted butter
4 tbsp whole wheat flour
3 tbsp brown sugar
4 tbsp rolled oats
1/4 tsp cinnamon
2 tbsp sweetened coconut flakes
Combine all ingredients in a small bowl.
Sprinkle 1 tbsp evenly over peach topped batter. This recipe yielded 12 regular sized and 18 mini cupcakes baked for 23 and 18 minutes respectively.
Whipped Cream (re-attempted from Banana Split for my Baby)
2 cup whipping cream
1/2 cup icing/confectioners sugar
1 tsp vanilla
In a chilled medium bowl, beat cream until thick. Add sugar and vanilla, beating until peaks form. Refrigerate until ready to use. Yielded plenty.
The Panel
This "perfect comfort food" was an all around hit! Much love was expressed for the apple/peach compote and the added texture of the oatmeal crisp to the moist cake. A couple reviewers argued that they could have done with out the whipped cream while others loved it. Peanut proposed a side of ice cream which would have been an excellent addition to JRock's suggestion to serve it warm. Added combination of coconut and cinnamon were appreciated by most, adding extra "depth" to the already delectable combination of flavours.
JRock: "A seasonal staple!"
CrazyCakes: "WOW! Could be my most favourite."
Peanut: "Pretty damn good cupcake."
My comments:
I was very much pleased with the turn out of the whipped cream for this recipe, perfecting it on my second attempt. The moisture level of the cake was perfect and they were perfectly baked. The combination of peach, Riesling and apple worked very well, especially with the crumble topping. Definitely a soul pleasing treat which would easily be amplified by a little warmth and vanilla ice cream.
This "perfect comfort food" was an all around hit! Much love was expressed for the apple/peach compote and the added texture of the oatmeal crisp to the moist cake. A couple reviewers argued that they could have done with out the whipped cream while others loved it. Peanut proposed a side of ice cream which would have been an excellent addition to JRock's suggestion to serve it warm. Added combination of coconut and cinnamon were appreciated by most, adding extra "depth" to the already delectable combination of flavours.
JRock: "A seasonal staple!"
CrazyCakes: "WOW! Could be my most favourite."
Peanut: "Pretty damn good cupcake."
My comments:
I was very much pleased with the turn out of the whipped cream for this recipe, perfecting it on my second attempt. The moisture level of the cake was perfect and they were perfectly baked. The combination of peach, Riesling and apple worked very well, especially with the crumble topping. Definitely a soul pleasing treat which would easily be amplified by a little warmth and vanilla ice cream.