We wait all year for peach season, and invariably buy more peaches than we can eat. So what's a peach lover to do? Bake with them!
We found a summer peach cake recipe in our Cook's Illustrated Baking book and had to try it. The recipe uses a combination of roasted peaches and fresh for the best flavor and texture. This cake is tender and moist, with the peaches as the absolute star of the dish. We simplified some of the steps, and our version of their recipe is below.
This recipe serves 8-12 people and is great with some whipped cream or vanilla ice cream on the side. Refrigerate on the second day if you have any leftovers.
Ingredients & Equipment
This traditional French county dessert can be made in your mixer or with a blender. We, of course, made it in our mixer with a SideSwipe! It's not very photogenic, but, boy is it delicious! If you're not familiar with this dessert, it's a sort of baked custard studded with seasonal fruit. A clafoutis (also clafouti) is traditionally made with cherries, but peaches and even blueberries, or a combination, can be used.
What we like best about clafoutis is that it tastes fabulous and it's super simple to make. Just be sure not to overbake it. For the best consistency, about 35 minutes is best; just watch for the edges to begin to turn golden brown. The center will still be a little jiggly (but not sloshing around). Don't worry, though, even if you bake it a little too long, it's still delicious.
We made this recipe without a trip to the store, so we used 2 percent milk for the milk and cream portions. It yielded a slightly less decadent clafoutis, but was still delicious. And a little less rich for those counting calories.
This recipe, from chezbonnefemme, uses a spiked whipped cream. We used plain.
This recipe serves about 6. The leftovers make a delicious breakfast, but it's not likely you'll find out. Our pan was scraped clean!
Sweetened Spiked Whipped Cream: Place 3/4 cup cold heavy cream into a chilled mixing bowl. Add 2 tablespoons confectioners’ sugar and 2 teaspoons kirsch (cherry brandy) or other cherry-flavored liqueur. Beat on medium speed with an electric mixer until soft peaks form.
We've tested a few chocolate madeleine recipes, and most were not very chocolately and tended to be dry. Until we found this recipe, and all we could say is ooh la la! It was partially because we baked these in our new, deeper shell molds. But these mads were tender and bursting with chocolate flavor. Our dark chocolate dip with flaky sea salt put them over the top. These decadent French-inspired treats are a chocolate lovers dream.
Some people think madeleines are tricky to make. They are time consuming, but if you follow good recipes and don't cut corners, anyone can make them.
This recipe is slightly adapted from one from Emma Duckworth and makes 12 of the deeper shell mads or 18-ish of the standard size madeleines. As with other madeleines, these don't have much of a shelf life. They're best the first day, pretty good the second day and "if there's nothing else I'll eat them" on the third. If you bake them in the shallow, traditional pans, we recommend you eat them the first day.
If you want to extend the life of your madeleines, dip them in a glaze. We offer recipes and a how-to video here.
NOTES AND TIPS
This recipe produced the most tender and delicious madeleines we have ever had. No dry and dusty little cakes here! The mandarin oranges gave these the most delightful flavor (you can use clementines as well) and are a great use for this common wintertime fruit. The glaze adds a burst of orangey sweetness and helps keep the mads from drying out too quickly.
Traditional madeleines rely on the whipping for loft. But we used baking powder to get a little oomph and to make sure we achieved the little "humps" on the back. If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a SOFT, fresh, buttery, citrusy madeleine.
Don't be tempted to speed the process on this recipe. The chilling of batter AND the pan are the key to perfect texture and shape. You need to be a little zen with these - or maybe channel your inner Parisienne.
If you like the tops of your mads more browned - we don't - bake them in the upper-third of your oven, so the tops get slightly-browned. You can also skip the glaze and eat the mads "naked" if you like.
Recipe makes 12 larger, deeper cakes. There are a lot of this style of goldish pan online.
Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. We don’t recommend freezing them since the glaze will melt. The recipe is adapted from a lemon version by David Lebovitz.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.