The Easiest Peach & Blueberry Cake

Use any combination of your favorite in-season stone fruit and berries, and serve this surprise showstopper as a grand finale to your late summer dinners. The cake is baked for 15 minutes first before adding the fruit to ensure the fruit doesn’t sink to the bottom. Serve with dollops of lightly sweetened whipped cream.

Recipe:

For the Cake:
6 tbsp unsalted butter at room temperature
1 cup white sugar
2 large eggs room temperature
1 tbsp lemon juice
Zest of 1 lemon or half an orange
½ tsp vanilla extract or paste
⅔ cup sour cream or plain yogurt
1 ⅓ cup flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp table salt

Fruit Topping:
¾ cup blueberries raspberries
1 small ripe peach or nectarine peeled & sliced
1 tbsp sugar
1 tbsp flour

Preheat the oven to 350 degrees. Coat a springform 9-inch cake pan with cooking spray.

In a large mixing bowl, beat together the sugar and butter with a hand mixer until creamy, about 2 minutes.
Add the egg, one at a time, along with the vanilla, and lemon juice & zest, beating until combined.

In a separate bowl, whisk the flour together with the baking powder, baking soda, and salt until well combined.
Using a wide rubber spatula, fold in half the flour mixture, then the sour cream, and then the remaining flour mixture; mix until just combined .
Scrape the batter into the prepared pan and spread evenly.
Place the cake into the oven and bake for 15 minutes.


Meanwhile prepare the topping:
Combine the peeled peach slices, berries, sugar, and flour together in a bowl; toss to coat evenly.
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 to 30 minutes.
Remove from the oven and allow to cool for 15minutes before removing it from the pan. Cool completely . Serve with powdered sugar sprinkled on top and whipped cream.