Blackberry, Peach Cake Recipe

September 17

blackberry, peach cake
I went to stay at someone’s cabin this weekend and my first thought was that it was the perfect opportunity to bake a cake. I haven’t had very many social situations lately where it would make sense to bring baked goods, so I thought this would be a pretty good excuse to whip something up. Unlike cookies or loaves I never think of freezing cake, so I am always waiting for an opportunity to share the goodness with others (a.k.a. not eat the entire thing by myself within 3 days). I am generally drawn to slightly sweetened, moist cakes topped with fruit (or chocolate- never discriminate against chocolate).
peach blackberry everyday cake
peach blackberry everyday cake
peach blackberry everyday cake
This recipe form Joy the Baker (who I just recently discovered and whose blog is thoroughly entertaining to read and beautiful to look at) was super easy to make. I think the bane of my baking existence is needing to ‘cream’ butter and sugar together. The consistency of most of my baked goods that require this step are always questionable (i.e. the majority of cookies that I have attempted to make). I am never patient enough to wait for the butter to be the exact right temperature and consistency and my hand blender always sprays little chunks of butter and sugar all over the place. That said, when a recipe calls for melted butter, I am more than happy to move ahead with it.
peach blackberry everyday cake
peach blackberry everyday cake
The cardamom flavor (which is something that I haven’t experimented with very much) was very subtle and delicious. In the past, I wasn’t sure if I liked cardamom because I have mostly had it in very heavily spiced, overly-sweet deserts. If you are averse to the flavor, I would suggest replacing it with some ground nutmeg or ginger. Cinnamon would work well too! However, if you’re open to trying it, I think this would be a great place to start.

I chose to top the cake with the last of the season’s peaches and blackberries and some ground hazelnuts. For a wintery version pears or apples would be tasty. Pushing the fruit partly into the batter makes the batter around the fruit exceptionally moist and flavorful. I am curious how this would turn out if you doubled the amount of fruit and actually mixed half of it through the batter. I bet it would be delicious.
blackberry, peach cake

Blackberry, Peach Everyday Cake Recipe

Serving Size: 16 squares

Adapted, barely, from Joy the Baker.

The best part of this cake is the subtle cardamom flavor and the moistness that the fruit provides to the batter. If you're not a fan of cardamom replacing it with ground ginger, nutmeg or cinnamon would be great.

Make sure to press the fruit and nuts firmly into the batter. If peaches and blackberries aren't in season anymore, I am sure this would be tasty with apples or pears.

My cake didn't look completely cooked but when I tested it with a toothpick it was cooked all the way through. Make sure to check the cake after about 20 minutes to avoid overcooking it!

1 cup all purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/2 cup granulated sugar
2 large eggs
1/4 cup butter, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/4 cup hazelnuts, coarsely chopped
1 peach, cut into segments
20 blackberries
1 tablespoon turbinado (coarse) sugar

Preheat oven to 375F.

In a large bowl, whisk together flours, baking soda, baking powder, salt, cardamom, and sugar.

In a small bowl, whisk together eggs, butter, vanilla extract, and buttermilk.

Pour wet ingredients into dry ingredients. Stir until incorporated and no lumps remain.

Pour cake batter into a cake tin (9x9) and top with blackberries and peaches, pushing the fruit halfway into the batter.

Sprinkle with chopped hazelnuts and sugar.

Bake for about 20-25 minutes, until a toothpick inserted in the middle comes out clean.

Blackberry, Peach Cake Recipe was last modified: September 17, 2013 by My Second Breakfast

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