Fresh Peach and Blueberry Cake

• Vegetarian

• Produce

  • 3/4 cup Blueberries, fresh
  • 2 Peaches, large fresh ripe pitted and sliced

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar, light packed
  • 3/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Sour cream

Found on sweetandsavourypursuits.com

Description

Directions

• Place rack in the middle of the oven and heat oven to 350ºF.
• In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using). Set aside.
• In the bowl of your mixer, add the butter and sugar and beat on medium-high for 3 to 5 minutes or until mixture is fluffy.
• Add eggs, one at a time, mixing after each addition.
• Add the sour cream and vanilla extract and beat until smooth.
• Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed.
• Once the flour has been incorporated, increase the speed of the mixture and beat until batter is smooth, dont over-beat the batter.
• In a small bowl mix the peaches and blueberries with the brown sugar, cinnamon and cardamom.
• Spread the batter evenly into the cake pan.
• Add the fruit to top of cake by arranging peaches in a circular pattern and scattering the blueberries in the gaps.
• Bake for approximately 45 to 55 minutes or until a toothpick inserted in the middle of the cake comes out clean or with a few crumbs clinging to it.
• Cool cake on wire rack for 10 minutes before running a knife along the side and releasing the cake.
• Serve the cake at room temperature with lightly sweetened whipped cream or vanilla ice cream.