The Austrian Canned-Peach Cake I Ate When I Was Snowed In

In Alpine Cooking, Meredith Erickson captures the experience of eating and traveling through the Alps—Gstaad, Verbier, St. Moritz, Courmayeur—not “as all high-end glitz and glamour” nor as “a backpacker’s dream ski vacation,” but as a cultural foray in…

In Alpine Cooking, Meredith Erickson captures the experience of eating and traveling through the Alps—Gstaad, Verbier, St. Moritz, Courmayeur—not "as all high-end glitz and glamour" nor as "a backpacker's dream ski vacation," but as a cultural foray into the nuances of Alpine cuisine and how to eat it at home. Today, she shares with us a special cake recipe that calls specifically for canned peaches, not fresh.


In all the years I spent researching this book, the only time I was really snowed in was in the Stubai Alps, southwest of Innsbruck and north of the Ötztal Alps. I was staying at a Jagdschloss (hunting lodge) in the small, compact, yet very dramatic village of Kühtai.

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