Peach Blackberry Cake
Savor Sweet, Juicy Peaches with this Easy to Prepare Cake
For pastry dough
- 1 1/2 C all-purpose Flour
- 1/2 C Sugar
- 1 t Baking Powder
- 1/4 t Salt
- 1 stick (1/2 cup) unsalted Butter, cut into 1/2-inch cubes
- 1 large Egg
- 1 t Vanilla
- 1/2 C Sugar
- 2 T all-purpose Flour
- 1 T quick-cooking Tapioca
- 2 lb firm-ripe large Peaches (about 4), halved lengthwise, pitted, and each half sliced lengthwise into fourths
- 1 C Blackberries
- 1 T fresh Lemon Juice
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of a 9-9 ½ inch springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375°F.
Grind 2 tablespoons sugar with flour and tapioca in grinder until powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, Blackberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
Cool cake, uncovered, 20 minutes, then carefully remove the side of the springform pan. Enjoy!