I’m kicking myself. It’s almost the end of June and I haven’t been to our local Farmer’s Market yet. What happened to the hazy, lazy days of summer? We’ve been so busy, I’m hardly able to keep up! The busy days continue this week with a long road trip tomorrow up to the Midwest, for a couple of weeks with our family. We’re really looking forward to being there. The many, many hours in the car, though? Not so much. It’s the price you pay, for a couple of weeks of family fun…and many more busy days! The summer will be over before we know it!
So, the Farmer’s Market will have to wait until I come back home, but I’m quite thankful for a local grocery store with a beautiful produce department. I walked in the other day and there was a fantastic display of all of the summer goodies they had to offer: Tons of fresh berries, melons, peaches, cherries, nectarines…it was summer fruit heaven. The cook in me instantly remembered a recipe I’d seen for a beautiful summer cake using fresh raspberries and peaches. I grabbed a bunch of both and headed back home to bake!
I started by mixing up a pretty straightforward cake batter in my stand mixer. All of the dry ingredients went into one bowl, while I worked on the wet ingredients. I beat the butter and sugar and then added some eggs, along with some freshly grated orange zest and vanilla.
Once the eggs and zest were worked in, I took the bowl off the mixer and hand stirred in the dry ingredients. I carefully folded in half of the flour mixture, then stirred in some plain low-fat yogurt, and then added the rest of the flour.
I noticed that the batter was nice and fluffy, but sturdier than a regular cake batter. Once the yogurt and flour was mixed in, I spread the batter out into my prepared cake pan.
Next, it was time to work on the fruit. Have you ever baked something with fruit in it and sadly, taken it out of the oven to find that all of the beautiful fruit you’d placed on top had fallen to the bottom? No worries with this cake. This cake has two bake times. It first bakes for 15 minutes without the fruit, then the fruit is added to the top and the cake is baked a second time until it’s baked through, for about 25 minutes. The first 15 minute bake time was the perfect amount of time for me to get the fruit ready.
I thinly sliced up a peach and added it, along with the raspberries, to a small bowl. Then, I stirred in a little bit of flour and some sugar.
As I mixed up the fruit, I crushed some of the raspberries just a bit, to release some of their juices.
After the cake had baked for 15 minutes, I took it out of the oven and carefully laid the peaches and raspberries out on top of it. I tried to make it as pretty as possible, but if we’re being honest here, I also wanted to cram in as much of that fruit as I could. That’s good stuff!
After I’d covered my cake in fruit, I popped it back into the oven to finish baking.
Twenty-five or so minutes later, I was thrilled to find this waiting for me…
Isn’t it pretty? It’s like summer, in cake form!
We let it cool while we were eating dinner, and when I served it, it was still just warm enough. It was delicious that way, and I was actually quite surprised that it was still just as delicious and moist the next day! You could easily make this the day before you need it. The flavors actually really settled in beautifully overnight.
It was a delicious way to end a busy day full of warm summer sunshine.
FRESH RASPBERRY & PEACH CAKE
Adapted from Fine Cooking: Summer Eats
- 1⅓ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. table salt
- 6 Tbsp. unsalted butter, at room temperature, and more for greasing the pan
- 1 cup sugar
- 2 large eggs
- 1½ tsp. finely grated orange zest
- ½ tsp. pure vanilla extract
- ⅔ cup plain yogurt
- 1 medium-sized peach or nectarine, halved and cut into very thin slices
- ¾ cup fresh raspberries
- 1 Tbsp. sugar
- 1 Tbsp. flour
- Make sure the rack in your oven is in center, and heat the oven to 350*. Lightly butter a 9 inch round cake pan. Line the bottom of the pan with a round of parchment paper, cut to fit, lightly flour the sides and tap out the excess.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed now until just blended. Add the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half of the dry ingredients. Then, fold in the yogurt. Finally, fold in the rest of the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
- As the cake is baking, combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25-30 minutes.
- Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.