Go local and use fresh BC Raspberries and Peaches in this delightful summer dessert!
Ingredients
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 1tbsp baking powder
- 3/4 cup sugar, plus 1 tbsp for sprinkling
- 3/4 cup unsalted butter, plus extra for greasing pan
- 5 eggs
- 1 tsp vanilla extract
- 1/4 cup honey
- 1 tsp grated lemon zest
- 2 tbsp milk
- 4 medium peaches, blanched, peeled, each cut into 8 wedges
- 1 cup raspberries
- Streusel (recipe to follow)
Directions
- Preheat oven to 325F. Butter a 9-in square cakes pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside
- In a second medium-sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel.
- Bake for 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
Serves 8.
Streusel
- 1 cup all-purpose flour
- 6 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 1 tsp salt
Streusel Directions
In a medium bowl mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
