I chose the Strawberry Cake to bake and this is what happened...
...a good outcome indeed! A fresh, moist and fluffy cake. I think this could easily be adjusted to fit any in-season fruit you desire to use.
Peach and Blueberry Cream Cake
Print recipe here
2 large eggs
½ C sour cream
1 lemon, zested
1 tsp pure vanilla extract
1 tsp pure almond extract
1½ C whole wheat pastry flour, divided
1½ tsp aluminum free baking powder
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
¼ C (4TB or half a stick) unsalted butter, softened
1 C whole cane sugar (aka sucanat or rapadura)
½ C peaches, diced
½ C blueberries
1. Preheat the oven to 350 degrees F. Grease an 8 inch square glass baking dish and set aside.
5. Whip the butter and sugar in a large mixing bowl with an electric mixer for 3 minutes, until fluffy. Pour and mix the egg mixture into the bowl in a slow stream until fully incorporated.
6. Add ½ of the flour mixture and mix, add the last ½ of flour mixture and mix until the dough is completely wet throughout with no traces of dry flour. Fold in the fruit with a spatula, then scrape down into the glass baking dish.
7. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean with a few crumbs remaining. Let the cake cool in the pan for about 5 minutes, you can then invert onto a serving platter and cut to serve.