Peach and raspberry, a match made in heaven!
Peach Raspberry Cake
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Category
Dessert
With peaches and raspberries currently in season, a great way to use them is to make a decadent dessert with plenty of flavour.
Ingredients
- 6 tbsp butter, softened
- 1 c brown sugar
- 2 eggs
- 1 1/2 tsp orange or lemon zest
- 1/2 tsp almond or vanilla extract
- 2/3 c buttermilk
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1 1/3 c flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1 tsp cinnamon or cardamom
- 2-3 peaches, sliced
- 3/4 c raspberries
- 1 tbsp flour
- 1 tbsp sugar
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1 c chopped pecans, toasted
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2 tbsp maple syrup
Cake Batter- Wet Ingredients
Cake Batter- Dry Ingredients
Fruit Mixture
Topping
Directions
Preheat the oven to 350°. Line a 9" pan with parchment paper.
Cake Batter
- Cream the butter and sugar for 2 minutes. Add the eggs one at a time. Add the zest and extract with the second egg.
Mix the dry ingredients together.
Add half the dry mixture to the batter, mix until blended. Add the buttermilk, then the remaining dry ingredients.
Scrape into the prepared pan. Bake for 15 minutes.
Fruit Mixture
Combine the peaches, raspberries, sugar and flour. Scatter over the cake batter after baking for 15 minutes.
Topping
Combine the toasted pecans and maple syrup.
Top the cake batter with the maple coated pecans.
Bake for 25- 30 minutes longer until baked through. Cool on a rack for 15 minutes. Best served warm.