this cake combines two of my absolute favorites: blackberries and peaches. blackberries make an appearance pretty frequently around here, so it's no surprise they're one of my favorites, but i have yet to profess my love of peaches.
i get my love of peaches from my father. one of my favorite summer memories growing up is my dad cutting up perfectly ripe peaches, mixing them with a healthy dose of sugar. he'd have juice running down his arms, dripping off his elbows, and i'd often sit at the counter with him, talking about whatever it is teenage girls talk to their fathers about, waiting patiently for him to hurry up and be done so i could dig in. while i'm sure most people eat their peaches as shortcake or some other fancy pants dessert. for us, a spoon was enough. as an adult, i look forward to peach season the most and eat one almost every single night i can get my hands on a fresh one. and every time i do it, i think of my dad and wish for a split second that i could be back there again.
blackberry peach cake
adapted from the world in my kitchen
1 hour, serves 8-12
1 cup fresh blackberries
2 fresh, ripe peaches, peeled and sliced
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
- preheat your oven to 350F. grease a nine inch springform pan and set aside.
- in a large mixing bowl, beat and butter and sugar until light and fluffy, about five minutes.
- beat in the eggs one at a time and then add the vanilla. add half of the flour and mix. add the baking powder, salt, and rest of the flour and mix until combined.
- pour the batter into the greased pan and spread batter evenly over the bottom. arrange the peach slices around the top of the cake and sprinkle with blackberries.
bake for about 40 minutes, until golden brown and a toothpick comes out clean. let cool in the pan for 10 minutes. carefully remove the ring around the pan and serve warm or cool completely.
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