1 1/4 cup fresh peaches, peeled, pitted, and chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup fresh blackberries
2 Tbsp. turbinado sugar
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.