Yes... another recipe with fresh peaches. I can't get enough of them. And all of the peaches that I've purchased this summer have been wonderful. That isn't always the case. This Peach and Blueberry Cake was dessert the night we ate the Tomato and Peach Salad with Burrata. I was hoping there would be leftovers for breakfast the next morning... No such luck.
+ Peach and Blueberry Cake
adapted from Spring Evenings, Summer Afternoons by Barbara Scott-Goodman
• Butter and flour for pan
• 1 cup sifted, unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup firmly-packed brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 cups peeled and thinly sliced ripe peaches
• Approximately 1 cup fresh blueberries
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• Confectioners' sugar, optional
PREHEAT OVEN to 350˚F
1. Butter and flour an 8 1/2-inch springform pan. Line the bottom with a piece of parchment.
2. In a medium-size bowl, whisk together the flour and baking powder.
3. In the bowl of an electric mixer, cream the butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
4. Set mixer speed at low and slowly add the flour mixture to the batter. Mix just until combined. Beat in the eggs.
5. Turn the cake batter into the prepared pan and smooth. Arrange the peaches and blueberries over the top. Drizzle fruit with the lemon juice. Combine the remaining 2 tablespoons granulated sugar and cinnamon and sprinkle over the fruit.
6. Place baking pan on middle rack of the oven and bake for 1 hour, or until the cake is golden brown and pulls away from the sides of the pan.
7. Cool cake, then remove the ring of the springform pan. Transfer to a serving plate and dust with confectioners' sugar.
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