Rustic Peach Berry Cake

It was soooooo HOT today! (104 degrees) I simply had no energy to do anything too physical (But my friend Robin and I did get up early to do our morning hike.) After I did all the house stuff I simply had to do, I wanted to make a dessert with some of the fresh fruit I had floating around the kitchen. Hub requested “cake” when I asked him what he wanted for dessert and I was happy about that. I knew though, that  I didn’t want a full-on, 2 layer, iced cake.  So, I made a simple batter and added some fruit. I considered adding nuts, but decided not to at the last-minute. ( You might want to try adding chopped pecans or walnuts to your cake…I am just not a “nut in my cakes” kind of gal.) I sprinkled on some powdered sugar before serving because it just makes everything look prettier!

This rustic cake is loaded with fresh fruit.

This rustic cake is loaded with fresh fruit.

Rustic Peach Berry Cake

3 eggs, beaten

1 1/2 c. sugar

1/2 cup vegetable oil

1/2 cup coconut oil

2 c. flour

1 tsp salt

1 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

juice and zest of one lemon

1 cup blueberries

1/2 cup raspberries

2 peaches, seeded and diced into 3/4 ” chunks

Preheat oven to 375 degrees. Butter and flour a 13×9 inch pan.

In a bowl, combine all ingredients except the fruit. Be sure it is all mixed together but not over beaten. Gently fold in the berries and peaches. Pour into prepared pan and bake until a toothpick comes out clean, 40-50 minutes. Allow to cool.

Sprinkle with powdered sugar and serve.

What did I love about this recipe? I love fruit desserts. I especially love summer fruit desserts so this was a winner with me.

What didn’t I love about this recipe? Well, I wouldn’t use this cake as a birthday cake of any kind of “TA-DAHHHH LOOK AT ME!” cake, but it was tasty.

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