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By Chef Anthony Salemme for RINewsToday
Georgia peaches and Florida raspberries add a tang to this rich cake.
(Find printable recipe, below)
2 cups peaches, peeled and sliced (about 1 pound)
1 pint raspberries
2 ¼ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup butter
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon cardamom
1 teaspoon cinnamon
1 cup sour cream
6 Tablespoons butter
½ cup brown sugar
1 cup oatmeal
¾ cup flour
Put all the ingredients into a bowl and squish with one hand until it is crumbly, and the butter is evenly distributed.
Have all your ingredients at room temperature.
Prepare an 8”x8” pan – spray with Pam.
Preheat oven to 350F
Cream butter, sugar, and salt until fluffy. Add eggs one at a time then add vanilla.
Add the flour, BP, BS peaches and sour cream. Gently mix until smooth. I do all this by hand.
Pour half the batter into prepared pan. Next, scatter raspberries over top of batter and top with remaining batter. Sprinkle the crumbs over the top evenly.
Bake for 50 – 55 minutes
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com