Raspberry-Peach Cake

Raspberry-Peach Cake
Photo by Scott Phillips

Ingredients

  • ¾ cup (3-¾ oz.) fresh raspberries
  • 1-½ tsp. finely grated orange zest
  • ½ tsp. pure vanilla extract
  • 1 tsp. baking powder
  • 1 Tbs. granulated sugar
  • ¼ tsp. baking soda
  • 1 Tbs. unbleached all-purpose flour
  • + 7 more ingredients
    • ¼ tsp. table salt
    • 1 cup granulated sugar
    • 2/3 cup plain yogurt
    • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
    • 6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
    • 2 large eggs
    • ½ large, ripe peach or nectarine (about 3-¾ oz.), halved and cut into very thin slices (aim for 1/16 inch)

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess. In a medium bowl, whisk the flour, baking powder, baking soda, and salt unt...

View full recipe at Fine Cooking

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