BLUEBERRY AND PEACH CAKE

Ingredients for the topping:

• ½ cup of all-purpose flour
• ½ cup of brown sugar
• 2 tablespoons of sugar
• ¼ teaspoon of ground cinnamon
• Pinch of salt
• ¼ cup of unsalted butter

MAKE THE TOPPING

• With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. 

• Add the butter and continue to mix on low speed until everything is well mixed.
•  Transfer to a small bowl and set aside.

INGREDIENTS FOR THE CAKE

• 1½ cups of all-purpose flour
• 1½ teaspoons of baking powder
• 10 tablespoons of unsalted butter
• ⅔ cup of sugar
• ½ teaspoon of salt
• 1½ teaspoons of vanilla extract
• 2 eggs
• 1 cups of fresh blueberries
• 1 cups of chopped fresh peaches

MAKE THE CAKE

• Preheat the oven to 180C. Grease the cake pan with butter and after put some flour inside and spread it all over the cake pan.

•  In a small bowl, whisk together the flour and baking powder, set aside.
• Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy.
• Add the vanilla and beat until combined, about 30 seconds. 
•  Add the eggs one at a time, beat for 5 to 10 seconds, until fully incorporated.
• Gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. 

• Using the rubber spatula, gently mix the blueberries and peaches.

•  Transfer mix to prepared pan, use an offset spatula to gently spread the mix evenly to the pan edges and smooth the surface. 
• Squeeze a handful of the topping in your hand to form a large cohesive clump, break up the clump with your fingers and sprinkle over the mix

•  Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes.
•  Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature.

And xtarammm this was the final result..... :)

This is a pretty easy recipe and very good for summer because it has fruits, so it doesn't make the cake so sweet :)

If you try it, please let me know if you liked it ;) 

beijinhos

Elisabete