This post is for anyone stuck in a cold, wet winter yearning for memories of the warm days of summer (and all the juicy fruit in season then).
My peach tree exploded with fruit this year, so much so that the tree dramatically split in half due to the weight of the peaches. And to further add to the peach drama, it seemed like all the peaches ripened at the exact same time. Luckily I discovered that the next best thing to eating a juicy, ripe peach picked moments before from the tree, is baking those sweet peaches into a cake. This Peach-Raspberry Cake is an easy and delicious way to use up extra peaches. Raspberries and orange zest provide a tart, fresh punch to the mellow peaches. And yeah, it really tastes as good as it looks.
Makes one 9 inch cake
(from Fine Cooking)
6 oz. (1-1/3 cups) unbleached all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 oz.) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
2/3 cup sour cream
1 large, ripe peach (about 7.5 oz.), halved and cut into very thin slices (approximately 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 tablespoon granulated sugar
1 tablespoon unbleached all-purpose flour
- Place a rack in the center of the oven, and heat the oven to 350°F.
- Lightly butter a 9×2-inch round cake pan. Line the bottom with parchment, and lightly flour the sides and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating on medium speed until just blended.
- Add the orange zest and vanilla along with the second egg, and mix until blended.
- Use a spatula to fold in half of the flour mixture into the wet ingredients.
- Stir in the sour cream. Then stir in the rest of the flour mixture.
- Pour the batter into the pan and spread it evenly. Lightly tap the pan on the table to get ride of any air pockets.
- Bake for 15 minutes.
- While the cake is baking, stir together the peach slices, raspberries, sugar, and flour in a small bowl.
- Use a fork to mix the ingredients and evenly coat the fruit and lightly crush the raspberries.
- After the cake has baked for 15 minutes, quickly scatter the topping evenly over the top of the cake.
- Continue baking the cake until a toothpick inserted in the center of the cake comes out clean (approximately 20 to 30 minutes).
- After the cake has cooled on a rack for 15 minutes, run a knife around the inside edge of the pan to loosen the cake. Use a dry dishtowel to protect your hands and put a cooling rack on top of the cake pan, and holding onto both the rack and the pan, invert the cake. Remove the pan from the cake, and peel off the parchment. Put a flat plate on the bottom of the cake, and flip the cake over so that the fruit is on top.
- Serve warm or at room temperature.