1cupsour creamat room temperature, I used full-fat
1teaspoonpure vanilla extract
2cupsall-purpose flourYou can also use 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour.
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsea salt
½teaspoonground cinnamon
½teaspoonground cardamomoptional
2large fresh ripe peachespeeled pitted and sliced
¾cupfresh blueberriesrinsed
⅓cuplight brown sugarpacked
½teaspoonground cinnamon
¼teaspoonground cardamomoptional
Instructions
Place rack in the middle of the oven and heat the oven to 350ºF. Line the bottom of a 9-1/2 springform pan with parchment paper or lightly grease the pan. Set aside.
In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using). Set aside.
In the bowl of your mixer, add the butter and granulated sugar and beat on medium-high for 3 to 5 minutes or until mixture is fluffy.
Add eggs, one at a time, mixing after each addition.
Add the sour cream and vanilla extract and beat until smooth.
Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed.
Once the flour has been incorporated, increase the speed of the mixture and beat until batter is smooth, don't over-beat the batter.
In a medium bowl, mix the peaches and blueberries with the brown sugar, cinnamon and cardamom.
Spread the batter evenly into the cake pan.
Add the fruit to the top of the batter by arranging peaches in a circular pattern and scattering the blueberries in the gaps.
Bake for approximately 45 to 55 minutes or until a toothpick inserted in the middle of the cake comes out clean or with a few crumbs clinging to it.
Cool the cake on wire rack for 10 minutes before running a knife along the side and releasing the cake from the pan.
Serve the cake at room temperature with lightly sweetened whipped cream or vanilla ice cream.
Notes
Bake this cake in a springform pan to ensure its easy release from the pan without the need to flip it over. You could use a pan between 9 and 10 inches wide.
For best results, use room temperature ingredients.
If you don't have blueberries, you could use blackberries or raspberries instead, or use more peaches.
Cake can be stored at room temperature for up to 2 days, after that it should be refrigerated.