Apple Turnover Murder

ROSE’S PEACHY KEEN CAKE

Preheat oven to 350 degrees F., rack in the middle position.

4 egg whites (save the yolks to add to scrambled eggs in the morning)

¼ teaspoon cream of tartar

¾ cup softened butter (1 and ½ sticks, 6 ounces)

1 package (8 ounces) softened cream cheese (the brick kind, not the whipped kind)

2 cups white (granulated) sugar

3 teaspoons baking powder

½ teaspoon salt

2 beaten eggs (just whip them up in a glass with a fork)

½ teaspoon almond extract

½ teaspoon vanilla extract

1 and ½ cups mashed peaches ***

2 and ½ cups all-purpose flour (don’t sift-just fill the measuring cup and level it off with a knife)

1 cup finely chopped blanched almonds

*** – You can use fresh and peel and slice your own, or you can buy them already sliced and prepared in the ready-to-eat section at your produce counter, or you can use canned peaches.

Hannah’s 1 ^st Note: This is a lot easier with an electric mixer.

Beat the egg whites with the cream of tartar until they form soft peaks. Set them aside in a bowl on the counter while you mix up the rest of the cake.

In another bowl, beat the softened butter, softened cream cheese and sugar together until they’re nice and fluffy.

Add the baking powder and salt. Mix them in thoroughly.

Add the beaten eggs, the almond extract, and the vanilla extract. Mix until they’re well incorporated.

Peel and slice the peaches (or drain them and pat them dry if you’ve used prepared peaches or canned peaches.) Mash them in a food processor with the steel blade, or zoop them up in a blender, or squash them with a potato masher until they’re pureed. Measure out 1 and ½ cups of mashed peaches and add them to the bowl with the butter, sugar, eggs, and flavorings. Mix everything thoroughly.

Gradually add the flour to the peach mixture, beating at low speed until everything is incorporated. If you’re doing this by hand, add the flour in half-cup increments, stirring it in after each addition.

Mix in the chopped almonds by hand.

Gently fold in the beaten egg whites, trying to keep as much air in the batter as possible. It’s okay if there are a few white spots from the egg white that hasn’t been thoroughly incorporated.

Spray the inside of 3 round layer pans, one 9-inch by 13-inch cake pan, or one Bundt pan (don’t forget to spray the middle part) with Pam or another nonstick cooking spray, and then dust it lightly with flour. You can also use “baking spray,” the type with flour added.

Pour the cake batter into the pan or pans you’ve chosen.

Bake at 350 degrees F. for approximately 15 minutes for the layers, and 40 minutes for a 9-inch by 13-inch pan. A Bundt pan will take 50 to 60 minutes. Test for doneness by using a cake tester or a long toothpick inserted one inch from the center. When it comes out dry and not sticky, your cake is done.

Let the cake cool in the pans on a wire rack. If you used a Bundt pan, cool it on a wire rack for 15 minutes and then gently pull the edges of the cake away from the sides of the pan. Do the same for the fluted column in the middle of the pan. Then invert the cake onto another wire rack, lift off the pan, and allow it to cool completely.

Yield: One deliciously peachy cake.

Hannah’s 2 ^nd Note: Rose says that when she makes this cake in layers, she uses peach jam between the layers and frosts it with Peachy Keen Frosting. When she makes this cake in a Bundt pan, she either dusts it with powdered sugar to “pretty it up,” or drizzles the top with Peachy Kean Glaze for Bundt Cakes. Sometimes she puts a few canned peach slices in the bottom of her Bundt Pan so that they’re on top when she turns out her cake.

Hannah’s 3 ^rd Note: If you want to make cupcakes, pour the batter into greased and floured (or cupcake papered) muffin tins and bake at 375 degrees F. for 20 minutes or until a toothpick inserted in the center comes out clean. (Mini cupcakes should bake for 10 to 12 minutes or until slightly golden on top.)