Peach and Basil Almond Shortcake


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Just Peachy

This Peach and Basil Almond Shortcake is moist and tender, trumping the classic (bland) Bisquick recipe. By whipping up a few essential baking ingredients, like flour, sugar and buttermilk, you’ll have a summer classic with a twist. Peaches and basil harmonize to create an ideal dessert for all ages. Good bye strawberry shortcake and hello Peach and Basil Almond Shortcake!

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Basil-cally the BEST Summer Treat

My mom, aunt and cousin came into town this weekend. I have been wanting to satiate my latest obsession for fruit with herbs, but did not want to make a full cake for just me and my hubs.  The problem is that we would eat it all. So when I have company, I know that we can share a dessert with everyone and not have to pig out.

I literally made this while we all stood in the kitchen chatting. It took only a few minutes! I am not used to baking with buttermilk, but I have to say, it made the Shortcake super moist! This recipe takes just as long as a Bisquick recipe, but it is homemade and therefore WAY better for you and your taste-buds.

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Ingredients

Topping
4 peaches, sliced
1/3 cup sugar
1/3 cup small basil leaves
1 1/2 tablespoons fresh lemon juice

Shortcake
 2 1/4 cups flour
1/2 cup sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk
Cooking spray
1 1/2 teaspoons fat-free milk
1/4 cup slivered almonds

Preparation

1.  Topping: combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
2. Preheat oven to 400°.
3. Shortcake: Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; mix in mixer. Cut in butter and mix with mixer. Slowly add buttermilk while mixing (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.
4. Bake at 400° for about 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.
5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture.

My first attempt of a
My first attempt of a “hand-held” photo | Photo on foodgawker.com

My beautiful cousin, who has been visiting all week, was my model for this photo. I have been wanting to try a “hand-held meal” picture and was excited that she was here to help me out! What you don’t see is her saying, “I have to itch my leg” and me saying, “Stay still!!”. SAMSUNG CAMERA PICTURES We all loved this cake so much that it has little chunks missing, as if mice have been nibbling on it. It was supposed to be for dessert tonight, but we all just could not wait! Once we tried it, we could not stop going back for another taste. This is a staple Shortcake recipe that you can pair with any fruit. Enjoy!

Recipe from Cooking Light June 2012

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Author: A Common Connoisseur

My name is Maria! I'm a vibrant Italian American with a zest for life. I am also a major glutton. Join me on my journey to diverse restaurants and in my kitchen, as I eat and cook my way through flavory fare. I am no expert, which is why I am merely a Common Connoisseur.

6 thoughts

  1. Love this revamp of shortcake! The flavor combination sounds simply spectacular! Yum! Thanks for sharing & Cheers!! ♡

    Like

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