Raspberry Peach Cake

A couple of weekends ago I went raspberry picking with a friend of mine.  We got there bright and early to beat the heat, but unfortunately didn't find buckets of raspberries.  Alot of them had already been picked and a bunch more were unripe or moldy.  Luckily it wasn't a complete loss, as I left with three 1/2pints full of luscious red rubies!

On the drive to the farm, we were discussing our plans for the bounties we thought we'd be bringing back.   My friend mentioned a cake that she had made before that she liked that paired raspberries with peaches.  Mmm, peaches.   Sounded like a winner to me!

When I saw the first local peaches from Marshall's Fenway Farmstand, I exactly what I was going to do :)   I adapted the recipe a bit, but ended up with a delicious cake that was light yet hearty.   A perfect summer dessert, I absolutely loved it!

Raspberry Peach Cake
adapted from Fine Living

3oz (1/2c+2T +2t) oat flour (just ground oats)
3oz white whole wheat flour
1t baking powder
1/4t baking soda
1/4t salt
1/2-1t cinnamon (to taste)
4T butter
1/2c brown sugar
1/4c evaporated cane juice (or granulated sugar)
2 large eggs
2T unsweetened applesauce
1/2t almond extract
2/3c greek yogurt
1 small peach, thinly sliced
3/4c raspberries
1t evaporated cane juice
2t white whole wheat flour

Preheat oven to 350.  In a small bowl, combine the dry ingredients (flours through cinnamon).

In a mixer, beat butter and sugars until light and fluffy.  Add the eggs, one at a time, beating until fully incorporated.  Add applesauce and almond extract.

Fold in half of the dry ingredients, the the yogurt, and finally the rest of the dry ingredients.  Pour into an 8" cake pan sprayed with nonstick spray.   Shake the pan to spread out the batter.  Bake for 15min.

While the cake is baking, combine the topping ingredients (peaches, raspberries, sugar and flour) and lightly toss together so the flour and sugar get absorbed by the fruit.  After 15min in the oven, remove the cake and top with the berry mixture.  Return to the oven and bake 25-30min more.

Cool the cake for 15min in the pan on a cooling rack.  Remove from pan (you'll have to flip it twice, so the fruit is on top) and serve with a dusting of powdered sugar or a scoop of your favorite ice cream!