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Ingredients :
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tablespoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup fresh peaches, shelled and sliced
1 cup fresh blackberries
For the frosting:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat oven:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Prepare the batter:
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Fold in the fruit:
Gently fold the peaches and blackberries into the batter.
Pour the batter into the prepared loaf, spreading it evenly.
Bake the cake:
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle over the cooled cake.
Serve :
Slice and serve the cake, garnished with extra blackberries if desired.
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