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Fresh Peach and Raspberry Cake

(adapted from Ina Garten's Fresh Peach Cake recipe)

Ingredients

  • 1 stick butter room temperature (I used salted)
  • 1 1/2 c. sugar divided
  • 2 extra large eggs room temperature
  • 1 c. sour cream room temperature
  • 1 tsp. vanilla bean paste or extract
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1 tsp. ground cinnamon
  • 3-4 large ripe peaches, peeled, pitted and sliced
  • 1 cup fresh raspberries
  • 1/2 c. chopped pecans.

Instructions

  1. Preheat the oven to 350°. Grease a 9" square baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3-5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  3. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  4. Spread half of the barter evenly in the pan. Top with half of the peaches and 1/2 cup of the raspberries. Then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches  and raspberries on top, and sprinkle with the remaining sugar mixture and the pecans.
  5. Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
  6. *You can substitute frozen peaches and raspberries if you do not have fresh.

  7. **If you decide to use a glass pan it will take longer to bake than a metal pan. Just bake until toothpick inserted in the center comes out clean. I used a glass pan and cooked mine almost 90 minutes. I'm investing in a good metal square pan. Glass pans are a poor conductor of heat and usually take much longer to bake things. I would either bake this in a metal pan or instead of using a 9" square use a rectangle pan for quicker baking.