A splash of balsamic vinegar turns an old-fashioned white cake a rich cinnamon-spice color and imparts a pleasing sweet and pungent tang. I like to top the cake with a balsamic cream cheese frosting and fresh peaches or strawberries.

Balsamic Cake
1/4	cup (1 stick)	butter, softened
1/4	cup	cold water
1/4	cup	Safeway SELECT Verdi Balsamic Vinegar
1 1/4	cups	all-purpose flour
1 1/4	cups	sugar
1/4	tea	salt
1 1/2	tea	baking powder
2	large	eggs
1	recipe	Balsamic Cream Cheese Frosting
		Sliced peaches for serving

1. Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl with electric mixer, cream butter and sugar on high speed until light and fluffy. Add wa ter and vinegar and mix until incorporated.
3. Add flour, salt and baking powder and mix on low speed until incorporated.
4. Add eggs one at a time, mixing after each. After the last egg has been incorporated, mix on high for 30 seconds. Do not overbeat.
5. Pour into prepared pan and bake for 25 minutes or until the cake begins to pull away from the sides of pan. Cool 10 minutes. Invert onto platter and cool to room temperature. (Cake may be refrigerated up to 2 days.)
6. Before serving, spread with frosting and top with peach slices.

Balsamic Cream Cheese Frosting
4	oz	light cream cheese
2	tbl	butter, softened
1	cup	powdered sugar, sifted
2	tea	Safeway SELECT Verdi Balsamic Vinegar
		Milk, if needed to make spreading consistency

1. Combine cream cheese, butter, powdered sugar and vinegar in a mixing bowl with mixer or food processor with metal blade.
2. If too thick to spread, add milk a few drops at a time, mixing well.

Prep Time: 15/5 minutes -- Cook Time: 25 minutes

Makes: 8 servings