- 1-1/3 cups unbleached all-purpose flour; more for the pan
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. table salt
- 6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 tsp. finely grated orange zest
- 1/2 tsp. pure vanilla extract
- 2/3 cup plain yogurt (low-fat if desired)
For the topping:
- 1/2 large, ripe peach, halved and cut into very thin slices
- 3/4 cup (3-3/4 oz.) fresh raspberries
- 1 Tbs. granulated sugar
- 1 Tbs. unbleached all-purpose flour
1. Preheat oven to 350°F and place a rack in the center.
2. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan and coat the sides with a light dusting of flour, tapping out any excess.
3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
4. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg.
5. Use a wide rubber spatula to fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients.
6. Pour the batter into the prepared pan and spread evenly. Bake 15 minutes.
7. Now you’re ready to make the topping: In a small bowl combine peaches, raspberries, flour and sugar. Using a fork, coat the fruit evenly with the flour-sugar mixture and lightly crush the raspberries.
8. Once the cake has baked 15 minutes, pull out the rack and quickly add the fruit topping. Then slide it back in the oven and bake for another 25-30 minutes.
9. Allow the cake to cool on the rack for about 15 minutes, then run a knife around the inside edge of the pan to loosen it.
Recipe adapted fromFine Cooking.SKM: below-content placeholder