First of all, let me say from the outset:  I love this cake.  It is sublimely easy and the perfect light dessert for a warm summer’s evening.  Serve it with ice cream or a little whipped cream and maybe a few extra berries on the side and your family and friends will give you a Standing O.

If the easiness factor hasn’t sold you, the “summer in a pan” factor will.  The combination of peaches, raspberries and blueberries (hey, throw in a few strawberries if you feel like it – no one will mind!) make this cake moist and lightly sweet.  You’ll feel like you’ve managed to bake one of those wonderful, leisurely, lingering summer evenings into an 8″ springform pan.

Summertime Cake

  • 6 oz butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup + 1 Tbsp self-rising flour
  • 1 cup + 1 Tbsp ground almonds
  • 8 oz peaches, peeled, pitted and chopped into 1″ pieces
  • 1/2 cup each blueberries and raspberries

Preheat the oven to 325 F and prepare an 8″ springform pan by lightly greasing it and lining the bottom and sides with parchment paper.  In a small bowl, combine the flour and ground almonds and set aside.  In the bowl of a mixer, beat the butter and sugar on medium until light and fluffy, then add the eggs one at a time.  Add the vanilla, then remove the bowl from the mixer and stir in the flour mixture by hand until half incorporated, then add the fruit and finish stirring.  Pour the batter into the pan, smooth the top and pop into the oven for 1 hour and 10 minutes.  Check the cake at the hour mark – if a tester comes out clean, it’s done.  Let cool in the pan for 10 minutes or so, then let cool another 20 minutes on a wire rack.  You can serve slightly warm or cooled to room temp.  GREAT for elevenses the next day!

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