Peach and Raspberry Old Fashioned Cake

Over the Summer, I ripped out a page from Real Simple magazine (as I often do). It was a recipe for a peach and blueberry cake, fairly simple. However, I ALWAYS bake from a box so it was a challenge I wanted to meet head on. I am thrilled to report it turned out PERFECT, even after I had to wing it and use raspberries instead of blueberries! This coffee cake has everything: the sweetness of peaches, tartness of raspberries, a bit of crunch on the outside and delicious moist cake on the inside.

Here’s my recipe for Peach and Raspberry Old Fashioned Cake (adapted from Real Simple magazine):

1 3/4 cup all-purpose flour, spooned and leveled

2 tsp baking powder

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, at room temperature

1 cup packed light brown sugar

1 large egg, at room temperature

1/2 tsp pure vanilla extract

1/2 cup sour cream

4 peaches, each cut into 8 wedges (about 4 cups)

6 oz raspberries, each cut in half

1/3 cup sliced almonds

Confectioners sugar, for dusting

1. Heat oven to 350. Whisk together flour, baking powder, salt, then set aside.

2. In separate bowl, beat the butter and brown sugar with electric mixer on med-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla,scraping down the sides of bowl as you go.

3. Reduce mixer speed to low, add half the flour mixture, then the sour cream, then the remaining flour mixture, mix well between additions. Fold in peaches and raspberries. This is where I thought – this batter is way too thick and unmanageable, something went wrong. Don’t worry, it’s fine!

4. Transfer batter to 8 x 8 inch or 2 quart baking dish and sprinkle with almonds. Bake until a toothpick inserted in center comes out clean (aim for the batter, not the fruit). 1 1/2 hours to 1 hour, 45 minutes. Let cool slightly, then dust with confectioners sugar and serve warm.

So delicious!