“ONE DOES A WHOLE PAINTING FOR ONE PEACH AND PEOPLE THINK JUST THE OPPOSITE – THAT PARTICULAR PEACH IS BUT A DETAIL.” Pablo Picasso
I absolutely LOVE the simplicity of flavors in this peach raspberry cake. Both fruits can be equal partners in the taste. Or you can make one fruit shine and the other fruit a detail. I love baking with seasonal fruit. When they are at their peak, then there’s not much you need to do to add sweetness. This cake is simple, moist, and subtly sweet with just the hint of lemon. And the fruit is most definitely the flavor in this cake. I chose to let the peaches shine a little more. Here are some things you can do to make your favorite fruit the star . . . . .
You may certainly add only one kind of fruit. This recipe calls for equal amounts of each fruit. But you can add more of one than the other. And while this peach raspberry cake calls for yogurt in the batter, you can add either peach or raspberry yogurt, depending on which fruit you wish to feature. I used peach yogurt. Can’t decide? Use plain or vanilla yogurt. And of course, you can use nectarines, plums, blueberries or blackberries. This cake is really so versatile!
Here’s what I did for the peach raspberry cake:
Yields: 8-10 servings
Level of Difficulty: easy
- 1 1/3 cups of all purpose flour, plus some for dusting the pan
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 6 Tablespoons of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of freshly grated lemon zest
- 1 Tablespoon of pure vanilla extract
- 2/3 cup of peach yogurt
Position a rack in the center of your oven and preheat it to 350°F. Lightly butter the bottom and sides of a 9 x 2 inch round cake pan. Fit a piece of parchment paper on the bottom. Lightly flour the sides of the pan and then tap out the extra.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside. Place the butter and sugar in the bowl of your mixer fitted with a paddle attachment. Beat the butter and sugar on medium – high until light and fluffy, about 3 minutes. Add the second egg, lemon zest, and vanilla. Beat to combine.
Using a spatula, fold in half of the flour mixture. Then fold in the yogurt. And then fold in the remaining flour mixture. Scrape the batter into your prepared pan and spread evenly with an offset spatula. Bake this for 15 minutes.
- 4 ounces of ripe peach cut in very thin slices (about 1 whole peach, cut into 1/16 inch slices)
- 4 ounces of fresh raspberries
- 1 Tablespoon of granulated sugar
- 1 Tablespoon of flour
- Sparkling sugar for sprinkling
While the cake is baking, prepare the fruit topping. In a small bowl, combine the peach slices, raspberries, flour and sugar. Toss with a fork, mixing the ingredients to lightly coat the fruit. Also, lightly crush the raspberries while you mix. Once the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake. Sprinkle with sparkling sugar and continue to bake for another 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool on a rack for 20 minutes. Run a knife around the edge of the pan to loosen the cake. Lay a wire rack over the top of the pan. Invert the cake and remove the parchment paper. Then place your serving dish on the bottom of the cake. Invert the cake again onto your serving dish so the fruit is now on the top. Best when served warm or at room temperature.
But most of all . . . . ENJOY!
Adapted from Fine Cooking