Peachy Keen Cake

This cake is perfectly peachy keen! Serve with a dollop of whip cream for the perfect late summer treat! 

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda 

• 2 oz butter softened (plus some for greasing the pan)

• 1 cup sugar

• 2 eggs

• 1/2 teaspoon honey

• 1/2 cup whole plain yogurt or Greek yogurt

• 2 peaches segmented

• 6 oz raspberries 

• 1 teaspoon granulated sugar

• Powder sugar for dusting at the end. 

Directions

1. Preheat oven to 350°F with rack in middle. Using a 9x3-inch springform pan or cake, grease the sides and the bottom of the pan with butter and then dust with flour. 

2. Sift flour, baking powder, baking soda, together into a medium bowl.

3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy for 2-3 minutes on high speed. Add honey and yogurt and continue beating on high until very creamy and light in color, for about 1 more minute.

4. Put the mixer speed on low and mix in the flour mix until combined. Do not overmix.

5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter raspberries evenly on top in the spaces between the peach slices. (Save some raspberries and peaches to put on top about 1/2 way through). Sprinkle the fruit with 1 teaspoon granulated sugar.

6. Bake for about 30 minutes and top the cake with the rest of the fruit. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour total, depending on your oven. (If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.)

7. When the cake is done baking, let it cool (still in the baking pan) for 30-40 minutes. Then run a knife around the edges and release the cake from the springform pan.

8. Dust with powder sugar

Enjoy!

"Cake to die for! Pair this with vanilla ice cream and it is magical!"