Peach, Raspberry and Almond Cake

Prepare (butter or spray and flour) an 8″ square baking pan. Preheat your oven to 350F.

In a large saucepan, melt the butter and allow to cool for about 5 minutes. While the butter is cooling, combine the two sugars, vanilla and eggs in a large mixing bowl or bowl of your electric mixer. Stir or mix until smooth. Drizzle in the butter while stirring and make sure the mixture is smooth again; make sure you do this slowly so that if your butter is still warm, it doesn’t curdle the eggs. Stir in the flour, almonds and salt. Stir or mix one more time just until the flour and dry ingredients are incorporated.

Pour the batter into your prepared baking pan. Place peach slices across the top of the cake so that it is uniformly covered. Scatter the raspberries and almonds over the top of the cake. Bake for 1 hour—as usual, this will depend on how your oven is calibrated. The cake is done when a skewer or toothpick poked in the center comes out clean. Allow to cool in the pan on a rack for about 20 minutes. Serve immediately so it’ll be warm or you can cover this cake and serve it later, garnished with powdered sugar. It will travel and is delicious at room temperature as a breakfast cake or snack.