I shop at Aldi frequently and love looking at their special buys. This week I came across this cute little “Made in Germany” Springform pan. I couldn’t help from buying it! I like the German style springform in that the bottom locks in tightly and creates a little tray. Also, the parchment paper can easily extend beyond the borders of the pan, meaning I don’t have to cut little circles out of parchment paper!
Here is a little recipe and my review:
Blueberry Peach Cake
You can use many types of pans to bake this super moist light cake. To prepare an 8 x 8 glass square pan, just spray with non-stick spray. To prepare the springform pan, line with parchment paper and spray with non-stick spray.
- 1 cup sugar
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 large eggs
- 1/4 cup oil
- 1/2 cup yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon zest
- i large peach, peeled and sliced
- 1 cup fresh blueberries
- Combine first 5 ingredients in a bowl. Whisk together. If lumpy, sift.
- In a separate bowl or large measuring glass, combine eggs, oil, yogurt, extracts and zest. Mix well.
- Add liquid ingredients to flour mixture amnd mix until just incorporated. Gently stir in blueberries.
- Place half of the peach slices in the bottom of the prepared pan. Pour over batter and then arrange the remaining peach slices on the top.
- Bake in a preheated 350F oven until a toothepick inserted in the center comes out clean. The square pan should take about 45 minutes. The 7 inch springform pan takes about 65 minutes.
- If using the springform pan, let the cake cool in the pan for about 10 minutes. Then carefully run a knife (don’t want to scratch the pan)around the edge of the cake and open the springform. Cool on a rack and dust with powdered sugar to serve, if desired. A little whipped cream or ice cream would be nice too!
Review: I like the pan’s baking quality. The cake came out of the oven with a beautifully proportioned top crust. It released from the pan easily and the crumb was gentle, even and moist. The only downside is that it’s a “non-stick” pan, but for $4.99, I can’t complain. Just be careful and try not to scratch the surface. Happy Baking! -Susan