Springtime Ingredients + a Strawberry-Peach Snacking Cake
This is my favourite time of year. It’s that time right before summer officially arrives; when the grass is green and the trees have leaves, but some things are still trying their hardest to come out.
Many of the flowers in the garden are just sitting there waiting to bloom. My wildflowers are little green sprouts for now, but I know that in just a little while, they’ll have multicoloured petals and will be happily swaying back and forth with the flutter of butterflies and honeybees.
It’s also the time of year where all sorts of delicious fruits and vegetables are coming into season, and I spend way too much time trying to think of ways to incorporate said fruits and veggies into as many recipes as possible. Enter: this Strawberry-Peach Snacking Cake.
It’s super easy to make, and if you want, you can substitute pretty much any summer berries and stone fruit for the strawberries and peaches. It’s lovely to enjoy on its own with a cup of tea, or top each slice with some whipped cream or ice cream for a simple dessert.
Strawberry-Peach Snacking Cake
Makes 1 9-inch round cake
½ cup all-purpose flour
½ cup whole-wheat flour
¾ teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
¼ cup unsalted butter, softened
½ cup superfine sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
½ cup Greek yogurt
½ cup chopped strawberries
½ a peach, pitted and sliced into wedges
1 tablespoon granulated sugar, to finish
1. Preheat oven to 375 degrees Fahrenheit and oil a 9-inch round cake pan; set aside.
2. In a small bowl, whisk flours, baking powder, baking soda, and salt.
3. In a large bowl fit to an electric mixer, beat butter and sugar until light and creamy. Add the egg and vanilla, and continue to mix just until smooth. Add the lemon juice and yogurt, and mix until incorporated.
4. Pour the dry ingredients into the wet, and, with the mixer on low, continue to mix until the batter is smooth. Stir in the strawberries.
5. Spoon the batter into the prepared cake pan, and gently spread it out with a spatula so it’s evenly distributed. Place the peach slices over top and press them into the batter. Sprinkle the top of the cake with sugar.
6. Bake in the preheated oven for 30-35 minutes, or until the cake is dark golden brown in colour, and it’s slightly pulled away from the sides of the pan. Let cool in the pan for 15 minutes, and then transfer it to a serving plate. Serve warm on its own, or with whipped cream or ice cream.