Peach Shortcake
Ingredients
The shortcake
-
2
cups
all purpose flour
-
⅓
cup
granulated sugar
-
4
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
⅛
teaspoon
nutmeg
-
½
cup
very cold unsalted butter
-
1
large
egg
-
⅓
cup
cold milk
The topping
-
4
ripe
peaches
-
2
teaspoons
sugar
-
3
tablespoons
unsalted butter
-
3
tablespoons
dark rum
-
to taste
whipped cream
Instructions
- Preheat the oven to 450°F and prepare an 8x8 inch pan.
- In a food processor, sift together flour, sugar, baking powder, salt, and nutmeg.
- Add cold butter and pulse until the mixture resembles small peas.
- Incorporate the beaten egg and milk until just mixed.
- Press the batter into the prepared pan and bake for 15-20 minutes until golden.
- Prepare the peaches by boiling briefly, then peeling and slicing them.
- Toss the sliced peaches with sugar and set aside.
- Mix melted butter with rum in a separate bowl.
- Once the shortcake is warm, split it in half and brush with rum butter.
- Layer peaches and whipped cream between the halves, then serve.
Nutrition Facts (estimated)
Servings
9 servings
Calories
308
Total fat
15g
Total carbohydrates
38g
Total protein
5g
Sodium
282mg
Cholesterol
56mg
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