Fresh Peach and Blackberry Thyme Cake
A rustic, buttery snack cake bursting with juicy summer peaches and tart blackberries, infused with a subtle hint of aromatic fresh thyme for a sophisticated twist.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar plus 1 tbsp for sprinkling
- 1 large egg room temperature
- 0.5 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp fresh thyme leaves finely chopped
- 1.5 cups fresh peaches sliced into thin wedges
- 0.5 cup fresh blackberries rinsed and patted dry
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a gluten-free version, a 1:1 gluten-free baking flour blend works well.