PEACH BLUEBERRY SOUR CREAM CAKE
Peach blueberry sour cream cake made with seasonal fruits while they are available. It is moist, delicious and has stunning presentation. This is a perfect summer cake-so good with vanilla ice cream or serve warm for brunch. You can use nectarines or apricots in stead of peaches. Peeled or unpeeled is your personal preference.
Recipe serves 12
2 Cups all-purpose flour
1/2 Tsp baking soda
2 Tsp baking powder
1/2 Tsp salt
2 Sticks unsalted butter or 1 cup oil
1 1/4 Cups sugar
3 Large eggs
2 Tsp vanilla extract
2/3 Cup sour cream
2-3 Peaches or enough to cover the top of cake
1/2 Cup blueberries or enough to cover the top of cake
2-3 Tbsp brown sugar for sprinkle on top
Bake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
Recipe serves 12
2 Cups all-purpose flour
1/2 Tsp baking soda
2 Tsp baking powder
1/2 Tsp salt
2 Sticks unsalted butter or 1 cup oil
1 1/4 Cups sugar
3 Large eggs
2 Tsp vanilla extract
2/3 Cup sour cream
2-3 Peaches or enough to cover the top of cake
1/2 Cup blueberries or enough to cover the top of cake
2-3 Tbsp brown sugar for sprinkle on top
Bake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
