Peach Blackberry Buckle

By S. Danford

Ingredients

• 2 cups flour
• 2 t baking powder
• 1/2 t kosher salt
• 1/2 t cardamom
• 8 T unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 t vanilla extract
• 1/2 cup milk
• 2-3 peaches, sliced (peeled or unpeeled)
• 1 pint blackberries
• Powdered sugar for dusting

Preparation

Step 1

Preheat oven to 350
Spray a 9 inch springform pan with baking spray.
In a medium bowl, combine the flour, baking powder, salt and cardamom.
In the bowl of a stand mixer, cream the butter until it is a pale yellow.
Add sugar and continue beating until thoroughly mixed.
Add egg and vanilla.
Add flour mixture and milk alternately until well mixed.
Pour the batter into the prepared pan and spread the peaches and blackberries on top in a pretty design.
Bake for 1 hour or until golden brown and a cake tester inserted into the center comes out clean.
Let cool completely in the pan.
Remove the sides of the pan and dust with confectioners sugar.
Serve at room temperature.