Rating: 3.5 stars
262 Ratings
  • 5 star values: 65
  • 4 star values: 60
  • 3 star values: 63
  • 2 star values: 57
  • 1 star values: 17
Charlyne Mattox

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Credit: Jens Mortensen

Recipe Summary test

hands-on:
20 mins
total:
1 hr 50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

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  • In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)

  • Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

Nutrition Facts

409 calories; fat 17g; saturated fat 9g; cholesterol 67mg; sodium 285mg; protein 6g; carbohydrates 60g; sugars 35g; fiber 3g; iron 2mg; calcium 84mg.
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