This week is all about summer desserts! This is a cake I have made many times, but I only had the raspberries in the fridge so that's what I used. A moist, easy to make cake that adapts to different fruit combinations and turns out beautifully.
Raspberry Peach Cake
Raspberry Peach Cake
Cathy Kirkham
Dessert
Ingredients
- 6 tbsp butter
- 1 c sugar
- 2 eggs
- 1 1/2 tsp lemon or orange zest
- 1/2 tsp almond or vanilla extract
- 2/3 cup yogurt (or sour cream or buttermilk)
- 1 cup flour
- 1/3 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2- 1 tsp nutmeg or cardamom
- 1 1/2 cup raspberries (if using peaches then 1 large peach, peeled and sliced and 3/4 cup raspberries)
- 1 tbsp sugar
- 1 tbsp flour
Directions
Preheat the oven to 350° F. Cream the butter and sugar for 3 minutes with a mixer.
Add the eggs one at a time, adding the almond extract and lemon zest with the 2nd egg.
Combine the dry ingredients. Stir in half of the flour into the wet mixture, then the yogurt and the last of the flour. Scrape the batter into a 9" pan lined with parchment paper.
Bake for 15 minutes.
Combine the fruit with 1 tbsp sugar and 1 tbsp flour. Spoon over the cake, bake for another 20-25 minutes. Cool at least 15 minutes.
