Ingredients
For one 8-inch cake
135 grams (1 cup) all-purpose flour
1/8 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt --taste to adjust
90 grams butter
130 grams (2/3 cup) sugar
1 teaspoon vanilla extract
2 small eggs
1/3 cup Mexican sour cream
3 peaches, unpeeled
1/3 cup blackberries or blueberries
2 tablespoons apricot jam
1 tablespoon filtered water
Directions
- Grease a 8-inch cake pan and line the bottom with parchment paper.
- Preheat oven to 350 degrees Fahrenheit.
- Cut the peaches into halves, and pit them. Cut 1-1/2 peaches into cubes for the cake filling, and 1-1/2 peaches into even slices for the cake topping.
- In a small bowl, whisk the flour, baking soda, baking powder, salt. Set aside.
- In a medium bowl, and using a hand beater, cream the butter with the sugar. Add the vanilla extract.
- Beat in the eggs, one at a time.
- Fold in half of the dry ingredients and mix at low speed. Add the Mexican sour cream and mix well, finishing with the rest of the dry ingredients. Add the cubed peaches and blend them in with a spatula.
- Spread the cake batter evenly into the prepared cake. Arrange the peach slices and the berries so that they cover the surface, slightly pushing them into the batter.
- Bake for approximately 1 hour, or until a clean knife or skewer inserted into the center of the cake comes out clean. Deeper cake pans may need additional baking time.
- Allow the cake to cook in a wire rack for about 15 minutes before removing it from the cake pan. Place the cake in the wire rack until it's warm.
- Add the apricot jam and water to a small bowl. Microwave for 20-30 minutes until softened. Brush the top of the cake with the apricot syrup.
- Preferably serve warm.
Notes
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