The Charmed Kitchen

This cake is the perfect summer dessert. It is moist and filled with the fruits of summer. It also travels well, so you can box it up and take it along to the park for a picnic or to a cookout.

The cake is pretty simple to make. The batter can be mixed by hand- no need for long beating times or for getting out the mixer. In the time it takes to preheat the oven, you can have the cake ready to bake.

The batter and fruit are layered in the pan, along with the cinnamon sugar.

I added a citrus/powdered sugar glaze, once the cake was cooled, but it is optional.

So here is the recipe.

Peach and Blueberry Cake

1 c. oil, I used avocado oil

4 eggs

1 t. vanilla

1/3 c. lime juice- you can use lemon, instead

3 c. flour

2 c. sugar

3 t. baking powder

¼ t. salt

2 medium peaches, peeled, pitted and sliced

1½ c. blueberries- fresh or frozen

½ c. sugar

2 t. cinnamon and set aside

Glaze:

1 c. powdered sugar

1 t. lemon zest

2 T. lime juice- or enough to make glaze of pouring consistency.

Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil, eggs, vanilla and juice. Stir until smooth. Set aside. In medium bowl combine flour, 2 cups of sugar, baking powder and salt. Stir to combine dry ingredients, then add the oil/egg mixture. Stir until batter is smooth. It will be thick.  Place ½ of batter in prepared pan. Arrange peach slices on batter and top with the blueberries. Combine the ½ cup of sugar with the cinnamon. Sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture. Bake 45 minutes, or until cake tests done. Cool. Serve the cake as is, or make the citrus glaze and drizzle it over cooled cake. Serves 12.