Lumi

Cream Cheese Berry Tart | La Pêche Fraîche

Hospital gowns never fit like they should
We yelled at the nurse, didn’t do any good
More morphine, the last words you moaned
At last I was sure
That you weren’t far away from home

—The Lumineers, Long Way From Home

Cream Cheese Berry Tart | La Pêche Fraîche

Ho! A blogger returns!

And I come with spring tidings, because it finally seems like we have changed seasons for good.

Two weeks ago we were still getting intermittent snow storms, a cruel reminder that March doesn’t always go out like a lamb.  This year, she left as an unchanged lioness.
Today, the lake is turquoise like the Caribbean, the sky is cloudless and baby blue, and the weather is a balmy 65 degrees.
The tiniest yellow daffodils nod their heads along the path to our library, and even the rhododendron saplings have fuchsia buds delicately emerging.  April pulled through in a big way.

P.S. Lumi really is a fun word.
In Finnish and Estonian, it means snow. But in Romanian, it means worlds. In Latin, it means lights.
And in Yoruba, it means hit me.  Cool.
Thank you Google Translate.

Cream Cheese Berry Tart | La Pêche Fraîche

In other April news, have you heard the Lumineers’ new album, Cleopatra?
Some real gems on it. I recommend Ophelia, Cleopatra, and Long Way From Home. I just love their band!

More importantly, Game of Thrones is coming back in 7 short days. I am freaking out, to put it mildly. The show has now managed to overtake the books’ timeline, so some of what happens this season will be material even I have never seen.
~*fangirling~*~**~*

Less awesome news: I fucking got shingles this week.
If you are thinking, what the fuck?! you’re not 70 years old yet, then we share very similar sentiments, my friend.
Not only do I rarely get very sick, which I attribute to growing up in Ithaca and putting lots of dirt in my mouth, but I am 20—20!!!—and yet I got shingles, AKA a super painful, non-contagious reawakening of the varicella (AKA chickenpox) virus in your dorsal root ganglion (nerve roots) that emerges as an excruciating and somewhat debilitating rash (that can be very dangerous, even deadly, for immunocompromised individuals).
Luckily for me, work just started picking up (hi, UChicago) so this is totally the ideal time to feel simultaneously and relentlessly exhausted, itchy, and in pain.
But seriously, Universe. WHY.

Cream Cheese Berry Tart | La Pêche Fraîche

I haven’t been feeling exactly bright and alive lately, but I’m trying to get in the kitchen as often as I can.
This, primarily, is because I haven’t been baking as much as I really like to, and because I have no clue as to how much I’m going to be able to do over the summer.

I’m also feeling the call to the kitchen because of my cravings for humongous, fresh salads, which require some time and patient chopping. Trying to dive into as many spring vegetables as I possibly can and saying Bye Felicia to winter squash and citrus.
Like, I love you. But it’s past time for you to go.

Cream Cheese Berry Tart | La Pêche Fraîche

Today, I’m sharing a pretty little tart that has virtually no bake time and minimal effort required.
It’s totally adaptable—use whatever bounty of fruit you can get your hands on.
This could be made (and deliciously, I might add) with poached rhubarb or sliced plums or apricots.
Lemon and cream cheese never fail as a delicious backdrop.
Strawberries are cheap and abundant right now, as spring has long been arrived in more verdant parts of the globe (looking at you, California).
This tart would be fabulous with just strawberries.

You can check out another riff on lemon+strawberry (plus one of my most favorite poems that I’ve written) from eons ago two summers ago, here.

Cream Cheese Berry Tart | La Pêche Fraîche

The base of this tart is my beloved pâte sucrée. It’s like a buttery shortbread cookie, but not quite as sweet, and it holds its shape perfectly when frozen and weighted with some dry beans (my ceramic pie weights live at home).
The filling is smooth and rich—lots of lemon zest and juice is thrown in with cream cheese and powdered sugar. Equally delicious would be a substitution of mascarpone for the cream cheese. Nom.
On top, a bounty of berries, juicy and colorful, brushed with a little apricot jam for extra shine and dusted with a shower of powdered sugar, if you should so desire.

Perfectly low-key, full of fresh fruit and flavor, this tart is a perfect way to officially ring in spring!

*Please don’t let this post jinx our beautiful weather, please don’t let this post jinx our beautiful weather…*

Cream Cheese Berry Tart | La Pêche Fraîche

Cream Cheese Berry Tart
makes 1 13×4 inch tart

ingredients:
for the crust:
112 grams (1 stick, 8 tablespoons) unsalted butter, soft
100 grams (1/2 cup) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
120 grams (1 cup) flour, plus 2 tablespoons if needed
1 egg yolk

for the filling:
120 grams (4 ounces) cream cheese, soft but still chilled
zest of 1 whole lemon
1 tablespoon lemon juice
1 tablespoon heavy cream
200 grams (1 1/2 cups) powdered sugar, sifted

to assemble:
1 cup sliced strawberries
1 cup blackberries
1/2 cup raspberries
1/2 cup blueberries
1 tablespoon apricot jam
powdered sugar, as desired

directions:
Make the crust: place the butter in the bowl of a stand mixer and beat on high until doubled in size, about 4 minutes.
Add in the sugar, vanilla, and salt and beat on high for another 3 minutes.
Stir in the flour and egg yolk slowly until a cohesive dough forms.
Press into the tart pan with your fingers and prick with a fork.
Freeze for at least an hour.
Preheat oven to 350 degrees F.
Cover tart shell with foil and weight with pie weights or dry beans.
Bake for 20-25 minutes, until golden brown and fully set.
Allow to cool fully.
Meanwhile, make the cream cheese filling: beat cream cheese, lemon zest, lemon juice, and heavy cream on high for 2 minutes, until light and fluffy.
Add in the powdered sugar and stir slowly until incorporated; increase speed to high and beat for another minute.
Filling should be thick.
Spread into the cooled shell.
Decorate with berries, then brush hot jam over the berries with a pastry brush.
Dust with powdered sugar if desired.

Oh Deer

Red Velvet Woodland Cake | La Pêche Fraîche

Calvin: This whole Santa Claus thing just doesn’t make sense. Why all the secrecy? Why all the mystery?
If the guy exists why doesn’t he ever show himself and prove it?
And if he doesn’t exist what’s the meaning of all this?

Hobbes: I dunno. Isn’t this a religious holiday?

Calvin: Yeah, but actually, I’ve got the same questions about God.

—Bill Watterson

Red Velvet Woodland Cake | La Pêche Fraîche

Merry Christmas Eve!

I hope you all had a wonderful Festivus and Christmas Eve Eve, and are now prepared for Christmas itself.

Red Velvet Woodland Cake | La Pêche Fraîche

We have not even a single lick of snow around my hometown; it’s been 60s and sunny and utterly autumnal, despite the fact that it’s the end of December.

So today, instead of a winter wonderland cake, I’m sharing a woodland wonderland cake.
Seems legit.
(It’s actually just an excuse to use my adorable new Schleich deer figurines.)

Red Velvet Woodland Cake | La Pêche Fraîche

This cake is a dressed-up red velvet.

It’s a foolproof recipe, with a touch of cocoa and a generous amount of buttermilk; the batter remains moist with a tight crumb and the distinctive “red” velvet flavor.

The frosting is white chocolate cream cheese, my new go-to when it comes to a tangy frosting.
Adding a good measure of melted white chocolate to your standard cream cheese frosting gives extra body and allows the frosting to set better when chilled—it doesn’t run and become a drippy mess.
The white chocolate is subtle—the frosting remains tangy and creamy and rich, just thicker and more luscious on the tongue.

The cake is decorated with all sorts of “woodland” goodies: blackberries, kumquats, and sugared cranberries, little bundles of cinnamon and rosemary, pinecones, and that stinkin’ adorable mama deer and her fawn.
A dusting of powdered sugar finishes the cake off nicely.

Red Velvet Woodland Cake | La Pêche Fraîche

Normally, I wouldn’t put anything inedible on top of a cake, but I really was vibing on the woodland aesthetic.
This cake comes together very quickly, and can be decorated in any number of ways.

Whatever you’re baking for the holiday, I hope it comes out wonderfully and that you get the chance to share it with loved ones—that’s what I’ll be doing with my treats.
I’ll be back after the holiday.

Merry Christmas!

Red Velvet Woodland Cake | La Pêche Fraîche

For one last and final time for the year, a quick Christmas post rundown (with treats easy and fast and long and arduous, too).

This year: eggnog sugar cookies
chocolate peppermint cloud cake
chocolate peppermint shortbread, 5-spice snickerdoodles, Russian teacakes, and cinnamon cereal marshmallow treats
festive marshmallow ropes

1 year ago: honey spice and dark chocolate roll-out cookies
chocolate, sour cherry, and coconut cookies, grapefruit butter cookies, and dark chocolate pecan snowcaps.
peppermint and chocolate cupcakes
souche de Noël (eggnog layer cake with ganache)

2 years ago: pepparkakor
candy cane and chocolate macarons,
Nutella and various fruity jam Linzer cookies,
maple, nutmeg, and rye roll-out cookies
gingerbread layer cake

Red Velvet Woodland Cake | La Pêche Fraîche

“One can never have enough socks,” said Dumbledore. “Another Christmas has come and gone and I didn’t get a single pair.
People will insist on giving me books.”

—J.K. Rowling

Red Velvet Woodland Cake | La Pêche Fraîche

Red Velvet Woodland Cake
makes 1 3-layer 6-inch cake

ingredients:
for the cake:
113 grams (8 tablespoons) butter, softened
30 grams cocoa powder
333 grams (1 1/2 cup plus 1/3 cup) sugar
3/4 teaspoon kosher salt
2 eggs
2 teaspoons red gel food coloring
2 teaspoons vanilla extract
240 grams (1 3/4 cups) flour
240 mL (1 cup) buttermilk
1 teaspoon vinegar
1 teaspoon baking soda

for the frosting:
175 grams (12 tablespoons) butter, soft
225 grams (8 ounces) cream cheese, room temperature
3/4 teaspoon kosher salt
115 grams (4 ounces) white chocolate, melted and cooled
450 grams (4 cups) powdered sugar

for decorating:
mini (sanitary) pine cones
kumquats
cinnamon stick bundle
mini animal figurines
sugared cranberries
berries
rosemary bundles

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 3 6-inch pans.
Beat butter until soft and light, about 3 minutes if already softened.
Add in the cocoa powder, salt, and sugar and beat for 3 full minutes; the mixture should be glossy and very fluffy.
Scrape the sides of the bowl and add in the eggs, food coloring, and vanilla extract.
Beat for 5 full minutes; the mixture should have tripled in size.
Scrape the bowl and dump the flour on top of the butter.
Place the baking soda over the flour.
Mix the buttermilk and vinegar together.
Start mixing the flour into the batter at a very low speed; simultaneously, start drizzling in the buttermilk.
Once all is incorporated, beat on high speed for 20 seconds to ensure homogeneity.
Portion out the batter equally into your 3 pans and bake for 20-22 minutes, until springy to the touch and a tester comes out nearly clean.
Allow to cool completely.
Make the frosting: place butter in the bowl of a stand mixer and beat for 5 full minutes at medium speed.
Add the cream cheese and salt and beat for 2 more minutes; add the melted and cooled white chocolate and beat at high speed until  combined.
Sift in the powdered sugar and stir until combined, then beat at high speed for 2 minutes, until light and fluffy.
Stack and crumb coat the cakes, then refrigerate the cake for at least 30 minutes (leave the frosting at room temperature).
Finish icing the cake.
To decorate, tie the rosemary bundles and cinnamon bundle together with some string.
Arrange the rosemary and figurines first, then add the cinnamon and fill in with berries, kumquats, and cranberries.
Dust with powdered sugar to finish.

Underwater

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

Underwater basket-weaving: (noun)

Used as the type of college course that is thought to be without any practical or professional value.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

This whirlwind of a quarter has finally drawn to a close.
My daddy told me, as I arrived home (Nati in tow) to be glad that I simply survived.
And how right he is.

(“Promise me you will not spend so much time treading water and trying to keep your head above the waves that you forget, truly forget, how much you have always loved to swim.”
—Tyler Knott Gregson)

I still need to get myself employed, but for now today, I’m content to have survived my craziest academic quarter yet (and hopefully ever) and be home in my wonderful house with my parents and boyfriend (and animals, of course), with my head above water and still planted firmly on my shoulders.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

I have been so so so in and out with meager offerings in my posts on the blog, which is something that irritates me to no end, but which was an unfortunate consequence of working tirelessly on school.

Next quarter will be different.
Also, I have so many ideas for holiday baking and I’m just praying I have enough time to fit them all in during break.

This pie is from Thanksgiving, and it would be an utter shame if I didn’t get this post together whilst we are still in pie season.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

This pie is a delicious endeavor and a total showstopper.
It features a gloriously brown and shiny, crackling crust chock full of sharp cheddar cheese and sweet cream butter.
The inside is comprised of layers upon layers of cinnamon-poached pears, soft and sweet, and tart, spiced apples, with more bite and brightness, all lacquered and laced with brown butter butterscotch, a salty, profound, caramel sauce that really takes the pie to the next level.

There are a few components, but three of them (the poached pears, the butterscotch, and the dough) can be made ahead of time and store beautifully, so that when pie day rolls around, you will be prepared and calm and ready to make the most beautiful, bad-ass pie of your life.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

When making pie, my best advice is as follows:
Keep everything cool.  Your flour, your butter, your fillings, your mentality.
Read the recipe very well beforehand.  Make sure you have all of your ingredients on hand and prepped.
Relax!  A rustic pie tastes just as good alone with a perfect lattice, and any pie is better than no pie.  People will love you and you should be proud.
Pie will always make you friends.

Apple, Pear, Butterscotch, and Cheddar Pie | La Pêche Fraîche

Apple, Pear, Butterscotch, and Cheddar Pie
makes 1 large pie

ingredients:
for the poached pears:
1 lemon, zested in large strips and juiced
1 stick cinnamon
2 pounds hard pears, peeled, cored and sliced
1 cup white wine
1 1/3 cups sugar

for the pie filling:
2 lb. granny smith and golden delicious apples, peeled, cored, and thinly sliced
juice of ½ lemon
1/3 cup brown sugar
1/4 cup granulated sugar
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger
pinch coriander
¼ teaspoon salt
3 tablespoons cornstarch

for the butterscotch:
4 tablespoons unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon flaky sea salt, to taste
1 1/2 teaspoons (8 ml) vanilla extract

for the cheddar pie crust:
360 grams (3 cups) AP flour
1 teaspoon kosher salt
1 1/2 teaspoon cane sugar
170 grams shredded cheddar cheese
170 grams (1 1/2 sticks) frozen butter, grated
1 1/2 teaspoon vinegar
60 to 90 grams ice water

directions:
Make the dough: whisk flour, salt, and sugar together.
Cut and mix the grated cheese and butter until the largest piece is pea-sized.
Add in the vinegar, then sprinkle on just enough ice water so that you can gather the dough into a cohesive mass.
Divide dough into two balls.
Refrigerate 1 ball.
Roll the other ball out very gently into a 12 inch round.
Lightly drape over a pie dish and crimp gently.
Refrigerate or freeze.

Poach the pears: peel, core, and slice the quinces fairly thinly.
Place lemon zest, juice, cinnamon stick, sugar, wine, and quince into a sauce pot on medium high heat.
Bring mixture to a hard simmer, then reduce heat to a bare simmer.
Simmer for 10 minutes, then place lid on pot and allow to cook for 2 hours, stirring occasionally, until the moisture has been mostly absorbed and the quince is rosy toned.
Allow to cool completely.

Make the butterscotch: brown butter in a saucepan.
Add sugar, cream, and salt and whisk to combine.
Bring to a very gently boil and cook for 5 minutes, stirring constantly.
Remove from heat, stir in vanilla, and carefully taste to adjust salt and vanilla.
Allow to cool at room temperature.

To make the pie, toss thinly sliced and peeled apples with lemon juice, salt, and spices.
Whisk sugars together with cornstarch; stir into apple mixture and set aside.
Remove the top portion of the pie dough from the fridge; allow to thaw until it is workable.
Roll out to ¼ inch thickness and cut out shapes or lattices; refrigerate.
Remove bottom part of dough from freezer or fridge.
Place 1 thin layer of pears on the bottom of the pie.
Top with a layer of apple mixture and a drizzle of butterscotch.
Repeat until pie is full.
Top the pie with the lattice or decorations as desired.
Brush with egg wash or cream and sprinkle on turbinado sugar.
Bake at 425 for 10 minutes, then lower heat to 375 and bake for 45 minutes, covering crust if necessary.

Abóbora

Double Pumpkin Cake | La Pêche Fraîche

“People who love to eat are always the best people.”

—Julia Child

Double Pumpkin Cake | La Pêche Fraîche

Happy Thanksgiving!

Double Pumpkin Cake | La Pêche Fraîche

Today, I’m crazy busy cooking and baking a feast for my family… I’ve been cooking since I got home on Tuesday night and I won’t stop until dinner tonight!

But nevertheless, I wanted to share this cake with you, since it is so easy and quick and could be a perfect last-minute addition to any holiday table.

Double Pumpkin Cake | La Pêche Fraîche

For any of you who might be curious, the menu I’ve created for today is as follows (and yes, I execute all of these dishes, with great help from my sous chefs Mom, Dad, and Grandma!):

Gougères
Kale and raisin salad
Butternut squash macaroni and cheese
Roasted za’atar root vegetables with dijon aioli
Cauliflower mascarpone mashed potatoes
Mushroom, rosemary, lemon, and chicken sausage dressing
Cranberry-maple sauce
Tarragon and thyme butter roasted turkey
White wine giblet gravy
Seared maple brussels sprouts
Butternut squash snack cake with brown sugar fudge frosting
Maple cream shortbread tart
Butterscotch, poached pear, and apple pie in a cheddar crust

My “manifesto” AKA all of the written out recipes and schedules was a whopping 12 pages long this year.
We don’t play around with Thanksgiving in this household.

Double Pumpkin Cake | La Pêche Fraîche

I’m going to attempt to perhaps photograph some of the desserts, but no promises.  Things can get hectic!

The cake I’m sharing today is seriously, seriously, the best pumpkin cake I have ever tasted.

Even better, it only requires one bowl, comes together in a flash, and keeps like a dream.
It was inspired by a jar of pumpkin butter that Hana brought me from the apple orchard/pumpkin patch where she spent a brisk autumn morning.
She really is the best big ever!

Double Pumpkin Cake | La Pêche Fraîche

This pumpkin cake is dairy-free (and I used lactose-free cream cheese for the frosting), but you’d never know it.

Super moist and spicy, thanks to a double hit of pumpkin: both pumpkin butter and pumpkin purée go into the batter, along with a hit of brown sugar and a mélange of spices.
The frosting is creamy, drippy, and thick—slathered on generously.
I used Green Valley lactose free cream cheese to keep it Nati-friendly—it’s seriously amazing!
You cannot tell the difference in taste or texture whatsoever.

This cake batter comes together in 10 minutes, and then you can sneak it in the oven next to the turkey—a loaf pan is quite svelt, even in a crammed oven.

It would make a fantastic last addition to any menu!
And once again: happy Thanksgiving, all!

Double Pumpkin Cake | La Pêche Fraîche

Double Pumpkin Cake 
makes 1 9×5 inch loaf cake
cake portion adapted from Sweet Phi

ingredients:
for the cake:
180 grams ( 1 1/2 cups) flour
55 grams (1/2 cup packed) brown sugar
55 grams (1/2 cup) sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
pinch cloves
pinch nutmeg
3/4 teaspoon kosher salt
2 eggs
270 grams (1 cup) pumpkin purée
430 grams (1 1/2 cups) pumpkin butter
28 grams (2 tablespoons) vegetable oil
1 teaspoon vanilla extract

for the frosting:
8 ounces cream cheese (I used lactose free)
1/4 teaspoon kosher salt
480 grams (4 cups) powdered sugar
1-2 tablespoons milk, as needed (I used cashew)

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a loaf pan.
Whisk together flour, sugars, spices, and salt.
Make a well in the center and crack in the eggs; add the pumpkin purée, pumpkin butter, oil, and vanilla to the well also.
Carefully stir the batter together until a rough and mostly homogeneous batter results.
Scrape into prepared pan.
Bake for 45 minutes to 1 hour, or until a tester comes out with only a few moist crumbs and the top is springy and golden.
Allow to cool completely before frosting.
To make the cream cheese frosting, whip cream cheese on high speed util creamy and no lumps remain, about 3 minutes.
Add in the salt and powdered sugar and stir until completely incorporated; if mixture is too thick to spread, add the milk until it is of spreadable consistency.
Frost as desired.
Serve at room temperature.

Elegant Disorder

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

The second law of thermodynamics… states that the amount of disorder in the universe will always increase.
“If we see alien science someday, they will have the equivalent equation,” Tufte said.
“That’s real elegance.”
(Tom Stoppard, in his play “Arcadia,” summarized this law as
You cannot stir things apart.”)

—Patrick House, “What is Elegance in Science?” from the New Yorker

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

“That kind of self-respect is a discipline,
a habit of mind that can never be faked but can be developed, trained, coaxed forth.
It was once suggested to me that, as an antidote to crying, I put my head in a paper bag.
As it happens, there is a sound physiological reason, something to do with oxygen, for doing exactly that,
but the psychological effect alone is incalculable:
it is difficult in the extreme to continue fancying oneself Cathy in Wuthering Heights with one’s head in a Food Fair bag.
There is a similar case for all the small disciplines, unimportant in themselves;
imagine maintaining any kind of swoon, commiserative or carnal,
in a cold shower.”

—Joan Didion

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

Balance, ever sought—ever fickle.

It seems—often in autumn—that I bite off a hunk that is, for the most part, far too tough to chew.
I gnaw my way through, tired, weak, cranky, and overwhelmed, drawn forward really only by the inevitability of Thanksgiving, of winter break;
by the measly promise of three full days outside of the library.

The majority of November has escaped me (and this blog)—and it’s long overdue that I stop back in to share some treats.

(It’s been three weeks of radio silence—cruel and longer than usual to be sure!)

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

Chicago has already had our first snow storm (the past two days have been quite the wintry mix), and UChicago’s fall quarter is only 2 weeks from done.
Which means autumn is well on its way out.
And no pies to show for it…!

Honestly, I’m not even sure where the time has gone, which is woefully typical of this quarter.
Last autumn, I went for about a month without a post because of school stress and Pinterest-related issues.

With the holidays approaching (I’ve already written my yearly Thanksgiving Manifesto, which usually rounds out at about 10 pages of recipes, lists, schedules, etc.), rest assure that I’ll be around far more often.

Gift-worthy cookies and cakes are on the way, from a sorry and guilty resident blogger.

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

For now, this is a birthday cake!

This cake was from mid-October, AKA Alexa’s birthday.
It appeared in the kitchen at a busy time, when there were other treats and people were busy.

As a result, it sat for an entire day, perfectly cased in smooth frosting and drippy caramel, before being sliced into.

I swear, you guys, this cake got better on the second and third days.  It was miraculous.
I made the cakes and caramel a week before, and froze/refrigerated them.

The cakes retained an incredible amount of moisture, and thawed into lusciously dense, tightly-crumbed specimens.

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

The layers are comprised of dense almond cake, buttery and subtly almond-esque.
The frosting is white chocolate and vanilla bean cream cheese buttercream, which crusts ever-so-slightly, creating a soft and creamy inside with a sugary, crunchy coat.
Lashings of salted caramel are poured over the top and allowed to drip all the way down (only to be swiped away by greedy fingers!), and covered with a dusting of gold luster dust and glitter stars and a few of my tallest candles.

Seriously, can you see those vanilla bean flecks?!
Swoon.

The flavor combination here—almond, white chocolate, vanilla, caramel, and cream cheese—is rich but far more interesting than a vanilla on vanilla cake.

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

I get asked fairly often what the trick to drippy caramel cakes is.
My most foolproof caramel drip is the result of completely cool caramel.
It’s best to make your caramel a full day ahead and leave it covered on your counter overnight.
This way, you ensure that it’s really at room temperature—it takes a long time, and it’s easy to try to cut corners.
But even slightly warm caramel will not give you the same result.
And if you are super worried about overly melty caramel, just decrease the cream by 1 or 2 tablespoons.

Happily, like I said, the cake and caramel here can be made up to a week ahead and frozen/refrigerated, respectively.
The frosting takes 15 minutes to whip together and once frosted, the cake is good to go for up to two days.
So you can assemble the cake the day before and stay cool as a cucumber, no matter what your party day looks like!

That’s what I call a celebration cake!

White Chocolate and Caramel Almond Cake | La Pêche Fraîche

White Chocolate Almond and Caramel Cake
makes 1 3×6-inch cake
cake portion adapted from Sky High

ingredients:
for the almond cake:
140 grams (1 stick plus 2 tablespoons) butter, soft
170 grams (6 ounces) almond paste, crumbled
270 grams (1 1/3 cups) sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
5 egg whites
180 grams (3/4 cup) milk
270 grams (2 1/4 cups) flour
2 1/4 teaspoon baking powder

for the white chocolate vanilla bean cream cheese buttercream:
225 grams (2 sticks, 16 tablespoons) butter, softened
225 grams (8 ounces) cream cheese
1/2 teaspoon kosher salt
scrapings of 1 vanilla bean
460 grams (4 cups) powdered sugar
1 tablespoon heavy cream, or as needed
4 ounces white chocolate, melted and cooled slightly

for the salted caramel:
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) water
1 tablespoon corn syrup
90 grams (1/4 cup plus 2 tablespoons) heavy cream
2 tablespoons butter
1/4 teaspoon kosher salt

to assemble:
gold luster dust, optional
edible gold stars, optional

directions:
Make the salted caramel up to a week in advance: place sugar, corn syrup, water, and salt in a small pot over medium heat.
Cook until the temperature reaches 245 degrees F.
Remove from heat and quickly stir in butter and heavy cream.
Keep whisking until the caramel comes together fully.
Pour into a bowl and allow to cool to room temperature; cover with plastic wrap touching the surface and refrigerate until use.
Make the almond cake: preheat oven to 350 degrees F and grease and flour 3 6-inch round pans well.
Place butter in the bowl of a stand mixer and beat on high for 2 minutes, until fluffy and softened.
Add in crumbled almond paste, sugar, and salt.
Beat on high for 5 full minutes.
Scrape the sides of the bowl and add in the vanilla extract, egg whites, and milk.
Mix on low speed until halfway combined; the batter may look curdled at this point.
Add in the flour and baking powder on top of the battler and mix on low until homogeneous.
Scrape the sides of the bowl and beat on high speed for 15 seconds to ensure even mixing.
Portion the batter out evenly into the 3 prepared pans and bake for 18-20 minutes, or until a tester comes out with only a few moist crumbs.
Allow to cool for 10 minutes, then turn out onto a cooling rack.
To make the frosting, place butter in the bowl of a stand mixer fitted with the whip attachment and whip on high for 4 minutes.
Add in the cream cheese, vanilla bean, and salt and whip for 2 more minutes.
Scrape the sides of the bowl and add in the powdered sugar 1/2 cup at a time, making sure all is incorporated before adding more.
Add heavy cream as needed; once all the powdered sugar has been incorporated, drizzle in the cooled white chocolate while whipping on high.
To assemble the cake, place 1 layer on a cake stand.  Frost with 1/3 cup frosting, then drizzle some salted caramel over top.
Add the next layer and repeat.
Crumb coat very well, and refrigerate for at least 30 minutes before finishing the frosting.
Smooth the icing with a hot knife.
Refrigerate for at least 30 minutes before drizzling the cooled caramel around the edges.
Top with gold luster dust, edible gold stars, and candles.

Love is Real

Fig, Rosemary, and Lemon Tart | La Pêche Fraîche

“What is REAL?”
asked the Rabbit one day, when they were lying side by side near the nursery fender, before Nana came to tidy the room.  “Does it mean having things that buzz inside you and a stick-out handle?”

“Real isn’t how you are made,” said the Skin Horse.  “It’s a thing that happens to you.  When a child loves you for a long, long time, not just to play with, but REALLY loves you, then you become Real.”

“Does it hurt?” asked the Rabbit.

“Sometimes,” said the Skin Horse, for he was always truthful.  “When you are Real you don’t mind being hurt.”

“Does it happen all at once, like being wound up,” he asked, “or bit by bit?”

“It doesn’t happen all at once,” said the Skin Horse.  “You become.  It takes a long time.  That’s why it doesn’t happen often to people who break easily, or have sharp edges, or who have to be carefully kept.
Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get loose in the joints and very shabby.  But these things don’t matter at all, because once you are Real you can’t be ugly,
except to people who don’t understand.”

The Velveteen Rabbit, by Margery Williams

Fig, Rosemary, and Lemon Tart | La Pêche FraîcheFig, Rosemary, and Lemon Tart | La Pêche Fraîche

Since Life first unexpectedly sprung from unassuming, antediluvian and micellar murk on a planet wholly unrecognizable to us, so too did Death.
Organisms, animals—man and beast and plant alike—enter this realm and pass into the next.
And by the time sentience came into vogue, grief had entered the mix as well.

The unfairness of loss draws out our most innate and intimate emotions, primal keening and crying accompanied by
external, physical pain.  It hurts.

Fig, Rosemary, and Lemon Tart | La Pêche FraîcheFig, Rosemary, and Lemon Tart | La Pêche Fraîche

To my best friend, my honey bee, keeper of my secrets and sharer of my memories—

Know that everything you feel is Real.
Love, regret, anger, and sadness all roll together to become the acutely painful sensation of grief, which is, paradoxically, the balm and toxin during heartbreaking loss.

Know, however, that your heart isn’t breaking.
It is swelling so full of love and memories that it is fit to burst; the dull ache of each thump in your chest only serves to remind you how very full it is.

No matter how deeply it feels like it is rending, it is knit together tightly by years of love.
That much, my dear, I can certainly promise you.

Fig, Rosemary, and Lemon Tart | La Pêche Fraîche

“Time, that infallible, indefatigable soldier, marches on.
I pool myself at his knees, pull at his clothes, cry, implore him for more, more, more.
I beg a retreat, a repeat– just one– beg for second chances, for one minute, one hour longer.

But he is deaf, this cruel god.  There is no rewinding, no turning back.
Done is done; done is done, calls his war drum.
Onward we march.  Forward we go.

Healing is not easy.
But you cannot protect yourself from sadness without protecting yourself from happiness.
One walks hand in hand with the other.
And so must we, as their waves beat down on our beaches, as they soften and change our malleable souls.
This submission is not comfortable; it is not easy.

We do not like to be changed.”

It Gets Better, 2014

Fig, Rosemary, and Lemon Tart | La Pêche Fraîche

I must share this beautiful snapshot of writing:

“She was speaking last night about a litter of cats she wanted to bring home, and the look of the moonlight on a lake.
Memories from the past resurfacing.
When we are about to cross over, these thoughts are the things we take with us.
Philip Eastman

Fig, Rosemary, and Lemon Tart | La Pêche Fraîche Fig, Rosemary, and Lemon Tart | La Pêche Fraîche

This stunning tart is definitely one of the most delicious and beautiful things I have made yet this summer.
Figs, to me, signal the dog days of summer: sticky, syrupy heat that produces fruit of the same temperament, as the season bleeds lazily into Autumn.

They are an unctuous, sensual fruit, and it is truly hard to beat a perfectly ripe fig.
Figs pair well, in my opinion, with savory flavors as well as bright, citrusy flavors.
This tart blends the two, with woodsy rosemary and tart lemon creating a perfectly harmonious backdrop for lots of thinly sliced, ripe figs.

Fig, Rosemary, and Lemon Tart | La Pêche FraîcheFig, Rosemary, and Lemon Tart | La Pêche Fraîche

For this tart, buttery crust, crisp and perfectly fluted (no shrinkage! Heh.) is hit with pine-y rosemary and molasses-y brown sugar to elevate it above a basic pâte sucrée.
The shell is filled with tart citrusy cream, rich with cream cheese, cut with a whole lemon’s worth of zest and juice.
When chilled, it sets into a sliceable form, solid enough to support any number of fresh or seasonable fruits.
I can easily imagine this tart/pie made with sautéed plums, or candied citrus, any type of berry, or many tiny apricots.
Here, I’ve chosen a bevy of super ripe, late-season juicy black mission figs, sliced thin and brushed with warm apricot jam for shine.
The effect is jaw-dropping, a spiral of late summer’s finest fruits, showcasing their orange-y pink centers—a veritable sunset of beautiful colors.

When figs pie, indeed.

Fig, Rosemary, and Lemon Tart | La Pêche Fraîche

Fig, Rosemary, and Lemon Tart
makes 1 8-inch tart

for the rosemary-brown sugar pastry:
180 grams (1 1/2 cups) flour
30 grams (1/4 cup) confectioner’s sugar
50 grams (1/4 cup) brown sugar
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
130 grams (1/2 cup plus 1 tablespoon) butter
1 egg
Whisk together 180g (1 1/2 cups) flour, 60g (1/2 cup) confectioners sugar, 1 teaspoon dried rosemary, and 1/2 teaspoon kosher salt. Cut in 130g (1/2 cup plus 1 tablespoon) butter and whisk in an egg. Press into a tart pan and freeze. Bake at 350 for 22-25 minutes, until golden brown and fragrant. Fill cooled shell with lemon cream: beat 130g (10 ounces) cream cheese with 90g (3/4 cup) confectioner’s sugar, the juice and zest of one lemon, and 1/4 teaspoon kosher salt. Top with fresh, ripe fruit!

for the lemon cream:
130 grams (10 ounces) cream cheese
90 grams (3/4 cup) confectioner’s sugar
juice and zest of 1 large lemon
1/4 teaspoon kosher salt

to assemble:
8-9 ripe figs, sliced very thinly
1 tablespoon apricot jam (optional)

directions:
Grease an 8-inch tart pan and preheat oven to 350 degrees F.
Make the crust: whisk together flour, confectioner’s sugar, brown sugar, rosemary, and kosher salt.
Cut in the butter and whisk in the egg.
Knead lightly until dough comes together but is still slightly crumbly.
Press into prepared pan, prick all over with a fork, and freeze for at least 30 minutes.
Weight with pie weights and parchment paper and bake for 25 minutes, until golden brown and fragrant.
Allow to cool completely.
Meanwhile, prepare the lemon cream: whip cream cheese with confectioner’s sugar for 2 minutes until fluffy.
Add in the lemon zest, juice, and salt, and whip for 3 more minutes.
Fill cooled shell and chill for 15 minutes, until partially set.
Top with sliced figs or other fruit (berries, plums, candied citrus) and a brush of heated apricot jam for shine and refrigerate for at least 30 minutes until completely set.
Serve chilled (cut with a hot, sharp knife).

Droopy Drupes

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

They had been elegant in the tree, tiny coquettes
blushing more and more until I picked them,
then they were minimalist and matte-colored
in wooden bowls, so barely furred one couldn’t
help but clothe them, enclose them with your hand,
caress each one thoroughly before taking a bite,
exploring the handsome freckles left
from some minor blight.

—Jennifer Grotz, Apricots

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

This is an interruption of the berry desserts that have smartly marched across your screen for what must feel like ages.
(Chocolate, long forgotten, is making an appearance soon.  Promise.  And then at least one more berry post. Oops.)
But this post...This post is devoted to stone fruits.

Peaches and drupes (stone fruits) are some of my most favorite fruits… of course, La Pêche Fraîche is a dead giveaway.

There haven’t been an overwhelming number of peach/apricot/plum posts, however.
(The last I mean to remedy when plums charge in in all their autumnal glory.)

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

There was this (pin-happy) celebration of 100 posts, an ombréed, OCD tart filled with all of the sweetest, ripest stone fruits I could find.
Or this giant slab pie, perfect for feeding a crowd, complete with an utterly absorbing, fun-to-make lattice and homemade vanilla ice cream (le duh).
This simple peach tart, made and shot quickly.  Very much a throw-together tart, skin-on, that comes out as a whole much greater than the sum of its parts.
This old (old!) rendition of Cook’s Illustrated’s perfect peach pie.  It was delicious, but still didn’t manage to convince me that peeling peaches for pie is utterly necessary (such a headache!).

So… This is not very many posts, seeing as I’ve racked up nearly 250 over the lifespan of the blog.  Eeep!

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

I don’t quite have enough of my own links to really devote a link-love post to stone fruit, but fear not!
I have compiled a few absolutely mouthwatering peachy bits and bobs from around the blogosphere.

Let’s start with the unfairness that is Laura’s glut of peaches, no?
*Pouts* whyyyyyy don’t I have such beautiful peach trees bursting with life around me?!  Add to those ripe peaches her maple coconut granola and that right there is a proper summer breakfast.

More elegant simplicity with the seasonal fruits: Kristin’s olive oil pound cake, tinged with citrus and served simply with fresh peaches and coconut whipped cream is a dream come true.

Uggghhh. Slay me, Michelle.
Bourbon + brown sugar + peach pie.  Give me the pie and 5 minutes and you will regret giving me the pie at all.
That thang is a work of beauty right there.

More bourbon + peaches, with brown butter and maple and melty vanilla ice cream, too.
Alanna always has the best photographs.
These in particular left me salivating and wondering why in the heck I haven’t made a thousand crisps and eaten them all hot with cold ice cream.  This must change.

Be still my beating heart.
Custard cakes have been on my mind (read: pinboards) lately.
Then Sam went and added ripe, custardy in their own right apricots and my world turned upside down.
OMG. That vanilla bean custard layer…
(P.S. Can’t wait for that prune cake.  I looove prunes.)

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

Today, I’m sharing a cheater’s simple stone fruit tart with you without a modicum of shame.
Yep, I used purchased puff pastry for the first time.  And its convenience and dependability were awesome.
No fuss, stupid fast, beautiful, tasty, and simple.

5 ingredients, if you count the egg wash and pistachio garnish.
If you thaw your puff pastry the night before, you can have this beauty on your table in 25 minutes flat.
This really lets the fruit shine—there’s virtually no added sugar or other ingredients to distract.

For this reason, it’s vital to choose ripe fruits—a little bruise or droopy skin here or there is a-OK.
It will intensify the flavors of the tart.

If you find yourself in a situation where you need a quick, sweet and fruity fix, or you want a fool-proof yet impressive dessert to serve to friends, or you have some droopy, slightly sad little drupes that are a day away from necessitating jam, this is the recipe to reach for.

Infinitely adaptable.  Unendingly forgiving.

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

You can use any stone fruit or sliceable fruit that you wish, really: plums, apples, dry pears, peaches, apricots, nectarines, pluots, cherries… all fair game.
Nothing too juicy or acidic, and you’re pretty much set.

The (store-bought!) puff pastry rises up, golden and shiny, in the oven; the weight of the fruit prevents it from getting too airy, which allows for a sturdy crust that can be eaten by hand.
The fruit becomes syrupy in the hot oven, bathing itself in sweet, sticky juice.
A smattering of pistachios provides crunch, and a cool, creamy dollop of crème fraîche ties this simple summer treat together.

The tart comes out looking quite beautiful for the minimum amount of effort put in, with the bright, warm colors of the fruit foiled by green pistachios and pure, snow-white cream.

This, I think, is the definition of keeping it simple (stupid).
Don’t mess too much with perfectly ripe/slightly overripe summer fruit.
Let it pop against the backdrop of buttery pastry.
Highlight it only with a conservative touch of sugar and a few crunchy pistachios.
Indulge in a spoonful of cream to add richness and I think anyone would agree that this is a far more exciting use for droopy, tired fruits than jam…

Seriously Easy Stone Fruit Tart | La Pêche Fraîche

Seriously Easy Stone Fruit Tart
makes 1 10×10 tart

ingredients:
1 sheet all-butter puff pastry, thawed overnight in the fridge
4-6 pieces of very ripe stone fruit, of your choice, sliced thinly
1 egg beaten with 1 teaspoon water
3 tablespoons of sugar
2 tablespoons chopped pistachios
crème fraîche or vanilla ice cream or sour cream, for serving

directions:
Preheat oven to 400 degrees F.
On a very lightly floured surface, gently roll out the puff pastry until it is approximately 11×11 inches.
Trim the edges carefully , being sure not to rock the blade, to make an even square of 10×10.
Carefully transfer the puff to a baking sheet lined with parchment.
Brush an inch border with the egg wash, and lightly sprinkle 1 tablespoon over the center part of the pastry.
Carefully arrange your sliced fruit over the pastry.
Choose any design you like, but avoid layering one slice completely on top of another.
Sprinkle the tart with 1-2 more tablespoons of sugar, depending on how sweet your fruit is.
Pop in the oven for 25 minutes, until the crust is puffed and golden and the fruit is slumped and juicy.
Remove from oven and sprinkle with pistachios; serve warm with cold crème fraîche or vanilla ice cream.

Day by Day

Mini Strawberry Cheesecakes | La Pêche Fraîche

“The way you live your days is the way you live your life.”

—Annie Dillard

Mini Strawberry Cheesecakes | La Pêche Fraîche

I am trying to use my days to make my life into whatever the hell I’m pretty sure I think I want my life to be like.

I have a bad habit of looking too far in the future.  Of being too fastidious and anxious of a planner.  Sound familiar?
(“Wherever you are, be all there.”
—Jim Elliot)

Ahem. Remember what I said about reading more?
I’ve been reading more… online, though.
Needless to say, that wasn’t what I previously had in mind.

I have other habits on my kill list.
I’m determined.
Just you wait and see!

Mini Strawberry Cheesecakes | La Pêche Fraîche

How long do they say breaking or forming a habit takes?  22 days?

I feel like that is completely achievable.
Of course, I am speaking naïvely from the outset of any of these break-ups or formations.

I have been writing in a little journal every night for the past month and half.  It’s a pipeline for random emotional anguish and rambling, bumbling thoughts from the day–perfect for when no one can be bothered to listen to me spout off for ages at 11pm!
Now that I’ve begun to develop this habit, I have the right mind to treat myself to a fancier journal, with creamy pages and a beautiful cover design.
Yes!—I am thinking of Rifle Paper Co.
How can one not fall in love with every pattern?  Anna creates the most mesmerizing designs.  I am in love.
You should follow her on Instagram, if you don’t already, for sneak peeks into future holiday cards and collections!
(Who here thinks I can motivate myself enough to invest in a 2016 planner?  I am notoriously bad at keeping planners intact and updated…)

I am trying to develop a habit (if it can be called that) of sleeping more.  That is, instagramming less at night.
I mean, really, someone give me a shout-out who also finds themselves idling away for HOURS on the discover tab.
I need an intervention!
My goal is to not touch my instagram/snapchat/facebook after 10pm.
I want to reserve time before bed only to check my email and send out my nightly volley of “goodnight; I love you; *kissy face**kissy face**kissy face*” texts.
(I say this as I write this post at 1AM on a weeknight, phone beside me…)

Don’t get me wrong. My bed is great as is.  That’s not what’s stopping me from sleeping.
In fact, as long as I have a pillow and a non-burlap set of sheets, I’m set.  But that hasn’t stopped me from drooling over certain Pinterest bedrooms…
Do you follow me on Pinterest yet (well, why not?!)?
I’ve been particularly active and I’m quite proud of the little spaces I have cultivated.
I’m always looking for more boards to follow though—which are your favorites?

Mini Strawberry Cheesecakes | La Pêche Fraîche

And now, to preach about sweets, which is why we’ve all found ourselves here in the first place:

Take advantage of Summer, friends, while her bounty is still plentiful!
Even non-farmer’s market, non-woodland (I’m looking at you, Dominique Ansel) strawberries and berries and other summer fruits are amazing right now.

I used mine to make des petits gâteaux au fromage et aux fraises.
Soft and fluffy little baked cheesecakes, laced with strawberry jam so that you get a hint of sweet fruitiness inside the cake itself.
The base is the butteriest graham cracker crust, with plenty of salt and brown sugar.
Each mini cake is topped with a tangy, creamy sour cream topping and a perfect half strawberry for a summer punch.

I love cheesecake. There is no denying that. But, arguably, I love mini cheesecakes even more.
So poppable! So party-friendly! And sooo easy. No cracks, no problems.
Let there be cheesecake.  Amen.

Mini Strawberry Cheesecakes | La Pêche Fraîche

Summer strawberries, previously:
Center stage, in a lemon-black pepper-strawberry tart.
Crowning jewels on a Victoria sponge, with goat cheese and tous les fruits rouges.
Embellishments on the fluffiest of coconut cupcakes, cutting through the sugar and adding a bite of freshness.
Playing the perfect foil to the most magnificent matcha butter cake; adding a pop of color and fruitiness to a simple, dang delicious pastry.

Mini Strawberry Cheesecakes | La Pêche Fraîche
Mini Strawberry Cheesecakes

makes 6 mini cheesecakes
ingredients:
for the crust:
5 sheets of graham crackers, broken up into crumbs
1 tablespoon butter, melted
1/8 teaspoon salt
1 tablespoon brown sugar

for the cheesecake:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 egg
3 tablespoons of high-quality strawberry preserves, warmed in the microwave for 15 seconds

for the topping:
2 tablespoons sour cream
2-3 tablespoons powdered sugar
3 large strawberries, halved

directions:
Preheat oven to 325 degrees F and line 6 cupcake wells with paper liners.
Stir the melted butter, salt, and brown sugar into the graham cracker crumbs; mixture should hold its shape when pressed together.
Press a tablespoon of crust into each cupcake liner, pressing firmly to pack it down.
Make sure the cream cheese is completely at room temperature (I let mine sit out overnight), then whisk briskly while pouring in the sugar.
Whisk vigorously to completely incorporate the egg.
Pour the warmed strawberry preserves into the mixture and stir gently to combine.
Place 2-3 tablespoons of filling into each cupcake liner.
Bake for 25-30 minutes, then let cool completely.
Refrigerate for at least 1 hour.
To top the cheesecakes, whisk the sour cream and powdered sugar together until it loosens up.
Dollop over the cheesecakes, and top with a half strawberry.
Serve chilled or at room temperature.

Stardust

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

“If you came to me with a face I have not seen, with a name I have never heard, I would still know you.
Even if centuries separated us, I would still feel you.
Somewhere between the sand and the stardust, through every collapse and creation,
there is a pulse that echoes of you and I.

When we leave this world, we give up all our possessions and our memories.
Love is the only thing we take with us.
It is the only thing we carry from one life to the next.”

—Lang Leav

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

My parents have been married for 29 years today,
and they have been best friends for even longer than that.

They have given me everything I have and taught me (most) everything I know.
Everything practical, at least.
Importantly, my parents have both taught me patience and forgiveness and understanding—each in their own unique way.
It takes patience to cultivate a relationship with someone that can last as long as theirs has.
(There has to be a Modern Love column about this…)

I can’t help but marvel at how much longer they have known each other than I have known them (or they, me).
How much better they must know one another than I know them, and in such a different light.

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

29 years, 4 kids, 3 (4?) cities, 2 dogs, 2 cats, x gray hairs

I feel as though a year is this significant passing of time—I feel like my own relationship has grown and matured and deepened in color in just a handful of months…
I cannot fathom 29 years.  It is a testament.
It is humbling and a reminder that good things are worth working and waiting for.
I am so incredibly proud to be the product of my parent’s marriage.
I am so incredibly grateful for my parents love and dedication, to one another and to their family.
No one said it was easy, but I think they’ve done a damn good job.  Not that I’m biased or anything.

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

This drippy, caramel-drenched cake was a true delight to make, decorate, and eat.
I’m posting it very late (I made this in… April?) because it’s a goody and it needed something special to be shared with.

And yes, while my parents can’t try this cake, even if I had made it yesterday, this way, they know I’m thinking of them while they get to spend their day relatively unbothered by their pesky daughter—I’ll let them have this special day mostly to themselves, I guess.
(Read: was I texting my dad at 2:30 AM last night?  Maybe…  Was he super thrilled?  Uhhhh. No. Did he respond? You betcha. Fewer annoying texts today, I promise. Love you Daddy!)

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

The sum of this simple cake is much greater than the parts.
Just three components—all basic ingredients that you probably have in your pantry at this very moment—and a cake worthy of any celebration is born.

The base is my go-to, perfect vanilla cake, with a soft, dense crumb, wonderfully buttery, eggy, and sweet.
It’s paired with fluffy, tangy cream cheese frosting, sweet and uncomplicated and classic.
The whole thing is completely Pollack’ed with lashings of dark amber caramel hit with a generous dose of sea salt.
The cake is topped off with almond sanding sugar and gold luster dust, for a sparkly, starry finish.

I love cream cheese + caramel, because I find the sweetness and tanginess of the cream cheese is tempered by the complexity of the caramel.
A bite of this cake is soft and creamy and unfussily delicious.
You can’t go wrong with this much salted caramel.
You just can’t.

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

Happy anniversary, guys.
You’re my favorite humans—I love you!

Cream Cheese and Salted Caramel Cake | La Pêche Fraîche

Cream Cheese and Salted Caramel Cake
makes 1 3×6-inch layer cake

ingredients:
for the cake:
113 grams (1 stick) butter, soft
1/2 teaspoon kosher salt
200 grams (1 cup) sugar
2 eggs plus 2 egg yolks
150 grams (1/2 cup plus 2 tablespoons) buttermilk
2 teaspoons vanilla extract
180 grams (1 1/2 cups) flour
1 3/4 teaspoon baking powder

for the caramel:
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) water
1 tablespoon corn syrup
90 grams (1/4 cup plus 2 tablespoons) heavy cream
2 tablespoons butter
1/4 teaspoon kosher salt

for the frosting:
170 grams (6 ounces) cream cheese, soft
220 grams (1 cup) butter, soft
1/4 teaspoon kosher salt
360 grams (3 cups) powdered sugar
60 grams (1/4 cup) half and half, as needed
1 teaspoon vanilla extract

to decorate:
almond sugar
gold luster dust

directions:
Make the cake: grease and flour 3 6-inch round baking pans and preheat oven to 350 degrees F.
Beat butter on high speed for 3 minutes, until completely fluffy and no lumps remain.
Add the salt and sugar and beat for 5 full minutes; the mixture should be very light and fluffy.
Add the eggs and the egg yolks and beat for another 3 minutes.
Scrape the sides of the bowl and add in the buttermilk and vanilla extract; gently stir with a spoon until about half is incorporated.
Add in the flour and baking powder and stir until incorporated; beat for 30 seconds on high to ensure homogeneity.
Spread the batter into the prepared pans.
Bake for 18-20 minutes, until a tester comes out with a few moist crumbs.
Allow to cool completely.
To make the caramel, heat the sugar, water, corn syrup, and salt together over medium heat, whisking at the beginning just until they dissolve.
Stop stirring and allow to caramelize into an amber color (about 5 minutes), then remove from heat and quickly whisk in butter and cream, being careful of the splattering.
Whisk until completely smooth, then allow to cool before using.
To make the frosting, beat the butter and cream cheese on high speed with the salt for 4 minutes.
Add in the powdered sugar and stir on medium speed while adding in the half and half and vanilla slowly (half and half as needed).
Beat on high speed until very fluffy and light, about 5 minutes.
To assemble the cake, stack layers with a thick coat of cream cheese, drizzling each with caramel as you go.
Decorate the top as is, dusting with gold luster dust and sprinkling with sanding sugar, if desired.