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Blackberry Peach Teacake

I’ve been trying to take advantage of the bounties of early summer as much as I can.  Blackberries, while probably my favorite berry, are a finicky fruit – when they are good, they are the most delicious berry in the world.  But when they are bad, they are sour, dry, and make you wonder why they even exist. Each year, early in the summer, I see pints of blackberries pop up at farmers markets and grocery stores, and I have the same internal debate with myself: do I risk the money on what are, more often than not, disappointing sour berries?  I usually take the risk, and many years it doesn’t pay off.

Well I don’t know about you, but up in the Northeast we’ve been getting the sweetest, juiciest blackberries this year, which have led to many a smile on my face.  So when I saw this recipe by the talented Jessica over at her lovely blog Oh Cake, I couldn’t resist making it.  It looked like the perfect way to incorporate into a cake some of the several cups of blackberries in my fridge.

What I like about this cake is its sheer simplicity and versatility.  It’s a pretty basic cake batter that comes together fast, and is slightly rich from the addition of cream (or in my case, half and half), but not overly so.  The addition of ground almonds and a little almond extract compliments the peaches perfectly.

You can also play around with the fruit.  I fully intended to use conventional yellow peaches in this cake, but accidentally bought white peaches instead.  I ended up loving the white peaches, as they have a sweet honey flavor that goes beautifully with the cake.  You could substitute another berry for the blackberries, and substitute another stone fruit for the peaches.  Raspberry apricot, blueberry nectarine – the possibilities are endless!

One year ago: Chocolate Chunk Cookies, Jacques Torres-style

Blackberry Peach Teacake

Adapted slightly from Oh Cake

Makes one 9-inch-cake

Total time: 75 minutes


1 cup slices of fresh yellow or white peaches (about 3)
1 cup fresh blackberries
1/2 cup butter, room temperature
3/4 cup sugar + 1 tablespoon
3 eggs
1 teaspoon vanilla extract or vanilla bean paste
1/2 teaspoon almond extract
1/2 cup heavy cream (I used half and half)
1/2 cup almond flour or finely ground almonds
1 3/4 cups all-purpose flour + 1 tablespoon
1/2 teaspoon cinnamon + 1 dash
1 teaspoon baking powder
1/4 teaspoon salt

1.  Preheat oven to 350º F.  Spray a 9″ springform pan with baking non-stick spray, or butter and flour.  Set aside.

2.  Mix peaches with one tablespoon sugar and one tablespoon flour. Add a dash of cinnamon and toss to coat. Set aside.

3. In another bowl, sift together flour, 1/2 teaspoon cinnamon, baking powder, and salt. Set aside.

4.  In the bowl of a standing mixer or with a hand-held mixer, cream together the butter and sugar, beating on high for 5 minutes, scraping down the bowl with a spatula halfway through.  Next, add eggs one at a time, incorporating after each addition.  Add vanilla and almond extracts and cream (or half and half), and mix until incorporated.  With the mixer on low speed, add almond flour or ground almonds, and gradually add flour mixture.  Mix until just combined.  Do not over-mix.  Spread into pan and top with the fruit.  I fanned out the peaches and then dotted the spots in between with blackberries. Bake for about 45 minutes or until tester comes out clean.

Let the cake cool for 5 minutes, then remove sides of the springform pan and let cake cool completely. I had a slice when it was still a little warm and it was delicious.  Top with powdered sugar or a little fresh whipped cream.

15 Comments Post a comment
  1. Anne #

    I made mini blackberry peach pies for dessert last night. They were heavenly!

    June 25, 2012
    • Those sound amazing! I love peach pie, I almost made a sour cherry pie last night but I was too lazy to make the crust dough, roll it out, and all that.

      June 25, 2012
  2. yes, i totally know how blackberries can be fickle! this certainly sounds amazing though, and reason enough to chance it :) have you found sour cherries already?!?! i missed them last year, and am trying desperately not to let it happen again!

    June 25, 2012
    • I found sour cherries at the farmers market this past Saturday! I missed them last year as well. I might go Wednesday morning and look for more!

      June 25, 2012
  3. Oooh, this does look so lovely – and the peach/blackberry combo has got to be amazing.

    June 25, 2012
  4. I couldn’t agree with you more on blackberries! This cake has a wonderfully rustic look about it–I know I’d love it.

    June 25, 2012
  5. And… now I’m hungry! :D Love the almond flour – your cake turned out gorgeous. I seriously want to reach into my laptop and grab a slice. Thank you for the shout-out!

    June 25, 2012
  6. Yummy .. this looks fantastic!

    June 25, 2012
  7. So pretty, now I’m craving for dessert!

    June 26, 2012
  8. Blackberry in desserts is a must, especially in delicious ones like yours :D


    June 26, 2012
  9. Looks lovely!!

    June 26, 2012
  10. eastofedencook #

    What a scrumptious cake! Summer fruit is so precious and your lovely cake is a fantastic way to enjoy the season.

    June 26, 2012
  11. This looks amazing! I need to make more of your recipes. I tried the Jack Torres Choc Chip Cookies a while ago and they may have been the best thing I have ever baked. Also, I totally agree that blackberries are a finicky fruit!

    June 27, 2012
  12. Marina #

    Such a gorgeous and fairly easy to make cake! I brought it to a recent family dinner and it was a huge hit. My grandma actually asked for the recipe, which has NEVER happened before!

    July 1, 2012
  13. This cake look amazing, would definitely love it with tea!

    July 8, 2012

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