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Simple Summer Blackberry Peach Cake

 

Simple Summer Blackberry Peach Cake – the name pretty much says it all.  A lightly sweet butter cake made with Hodgson Mill Whole Wheat Flour, Almond Flour, Naturally White Flour, plump, tart blackberries and lots of fresh, juicy peaches.  One bowl, one spoon, one pan; this cake is easy to put together and tastes great either warm from the oven or at room temperature. Top a slice with a scoop of vanilla ice cream and it becomes the perfect way to end a sultry, summer evening. 

When it comes to giving simple recipes exceptional flavor, it’s important to begin with high-quality ingredients.  Hodgson Mill takes great pride in producing premium, all-natural products that not only taste great, but are healthy for you, too.  Just the little bit of whole wheat and almond flour in this recipe adds additional flavor, fiber, protein and nutrition to this cake, setting it apart from other basic butter cakes.

Begin by creaming together the butter and one cup of sugar (minus two tablespoons) in a large bowl with a wooden spoon or hand mixer.  Next, add the egg, buttermilk and vanilla, stirring well to combine.  Set the reserved two tablespoons of sugar aside.

Add the flour, baking powder, baking soda and salt to the bowl and mix until smooth.  Pour the batter into a 9-inch springform pan or a 9-inch cake pan that has been sprayed with non-stick cooking spray.  Wipe out the bowl with a paper towel.

Peel, pit and cut the peaches into bite-sized pieces.  Place the peaches in the bowl and mix with the cinnamon, nutmeg and reserved sugar.

Pour the peach mixture over the top of the cake batter, pressing the fruit lightly into the batter. Place the blackberries in and around the peaches, sinking them slightly into the batter as well.  Sprinkle turbinado sugar over the top of the peaches and blackberries.  Bake the cake at 350°F for 10 minutes and then lower the heat to 325°F and bake for an additional 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 10 minutes in the pan and then either remove the side of the springform pan or carefully remove the cake from the cake pan onto a rack to cool completely. 

A food blogger is nothing without her trusty assistants, and when it comes to photographing desserts, I usually have at least one helper by my side.

Serve this cake with a scoop of vanilla ice cream as dessert or with a cup of tea for an extra special breakfast.  However you choose to enjoy this Simple Summer Blackberry Peach Cake, by all means, do it soon.  Chock-full of juicy peaches and studded with plump blackberries, this cake makes good use of some of summer’s finest fruits and not one, but three kinds of nutritious Hodgson Mill flour.  And if you like this recipe, be sure to check out my Wholesome Whole Wheat Summer Peach Cobbler. It’s another great, healthier-for-you, summertime treat.  Enjoy!

Simple Summer Blackberry Peach Cake

Ingredients

Instructions

Cream the butter and one cup of sugar (minus two tablespoons) together in a large bowl with a wooden spoon or hand mixer.  Next, add the egg, buttermilk and vanilla, stirring well to combine.  Set the reserved two tablespoons of sugar aside. Add the flour, baking powder, baking soda and salt to the bowl and mix until smooth.  Pour the batter into a 9-inch springform pan or a 9-inch cake pan that has been sprayed with non-stick cooking spray.  Wipe out the bowl with a paper towel. Place the peaches in the bowl and mix with the cinnamon, nutmeg and reserved sugar. Pour the peach mixture over the top of the cake batter, pressing the fruit lightly into the batter. Place the blackberries in and around the peaches, sinking them slightly into the batter as well.  Sprinkle the turbinado sugar over the top of the peaches and blackberries.  Bake the cake at 350°F for 10 minutes and then lower the heat to 325°F and bake for an additional 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow the cake to cool for 10 minutes in the pan and then either remove the side of the springform pan or carefully remove the cake from the cake pan onto a rack to cool completely.  Serve warm or at room temperature. 

This cake is best eaten the day it’s made, but can be kept at room temperature in an airtight container for up to two days.

Notes

 Other fruits like raspberries or blueberries can be substituted for the blackberries, or additional peaches can be used instead.

Servings

Makes 8 servings

Adapted from The Food 52 Cookbook

You can find Simple Summer Blackberry Peach Cake and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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