Comments: Peach Blueberry Cake


Very tasty, I can attest. I do object to the "Multiple copies" comment. I think that only happened once. OK, maybe twice.

this looks like something I would try! must ask Meg, when she returns to Paris, if tapioca is easy to find here.

I have a cook-out to go to this weekend and was considering that cake--it's so great to read about someone else's experience with the recipe first! I'll make it now for sure. Thanks!

Alisa, I know I have seen them but can't remember the exact name - perles de...? Orient?? David or Clotilde may know. If not I'll check when I'm back!

Another name for tapioca is manioc. It's a starch made from cassava roots and you could probably use other thickeners (like corn starch or arrowroot) if you can't find tapioca.

I don't currently subscribe to Gourmet. After seeing your comments about this Peach Blueberry Cake, I ran out to buy this issue. I made the cake today and I will say it was a big hit all around! It is really simple and foolproof - and has a nice presentation. It looks like one has worked a lot harder than they actually did to achieve the end result.

Thanks for the recommendation. It's going to be a regular on my "hit parade".


That is a really lovely dessert--I may have to try it, though peaches are hard to slip by Zak. Morganna and I, however, love them.

did you really bake it for 1-3/4 hours? i, too, inspired by the cover, made this, but just after an hour, i panicked and took it out. alas, the bottom and sides were very very dark brown. quel drag. however, i'm inspired to see your post and its lovely picture. i've got to give it another try!


I was initally concerned about the 1 3/4 hours. I thought the cake would burn (or be dry), but it was perfect! I think the trick to not burning it is loosely covering the top with FOIL to deflect some of the heat. (My grandmother used to use foil on all of her pies).

I did forget to cover it one time which resulted in a partially burned crust (and a stinky kitchen) at 1 1/4 to 1 1/2 hr.

Better luck next time.

I made this cake yesterday strictly according to directions, including the loose foil covering and it was a disaster! It seemed that 375F was far too hot and by 1 hr. the pastry smelled burnt and still had another 3/4 hr. to go! When finished, the pastry was burnt completely black and the filling was like a thick marmalade. We had to scoop out the filling and plop it on top of frozen yogurt inn order to salvage it as a dessert. I know our oven is not the problem since other things we baked this week were perfect.


I'm sorry to hear your cake turned out so horribly. The filling is supposed to thicken once it's cooled, and what a smart way to salvage it. I may have to try that on my next bowl of ice cream.

A couple thoughts: (1) We have a gas oven, and I'm a strong believer that things bake differently in gas and electric. I grew up with (and prefer) electric, but I have had a gas oven for the last 3 years. I suspect the electric oven might bake the cake faster and drier. (2) I once had an electric oven that had the lower unit go out. I could bake cookies and brownies just fine, but anytime i tried to bake muffins, cakes, pumpkin bread, etc I would completely burn the top and would the bottom would still be batter. How did yours burn?

I just made the cake again this last weekend when Meg, the Critic, and baby Kieran were visiting. I accidentally left the pizza stone in the oven (on a lower rack), and I mistakenly baked it at 400 degrees for the first 45 minutes (before rembering that it's supposed to be 375). I also learned not to overfill the pastry. (I still need to clean filling off the pizza stone). A few small mistakes by me, but it came out just fine again.

It came out better than fine - it was delicious!! After a very filling and enjoyable night out, we couldn't resist trying it when we got home. And it was every bit as good as I expected!!

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