Peach Raspberry Pound Cake 2

Graduation is only a few weeks away and I’ll be moving home.  I can’t wait to drink coffee with my mom, run errands and sit on the kitchen counter talking with her before dinner.  In the meantime, it’s Mother’s Day and she is up north in Seattle.  I dropped a card in the mail and called her a little earlier.  She was out back planting her pots for summer.  My grandmother’s green thumb was partially passed down to her and so far, not given to me.  Our yard is filled with color the same way she fills our house with light and laughter.

It was raining as I woke up today.  Though the sun has come out, a Peach Raspberry Pound Cake, added brightness to the crisp air outside.

Peach Raspberry Pound Cake
Serves 12

2 ¼ cups flour
1 tsp baking powder
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, chopped
1 cup raspberries, washed and well strained.

Preheat over to 300 degrees.  Coat a 9-5-3 inch loaf pan with non-stick cooking spray.

Whisk flour, baking powder and salt together.

In the bowl of a food processor, blend eggs, sugar and butter.

Mix in dry ingredients until just incorporated with eggs and sugar.

Fold the berries into the batter and pour into pan.  Bake for 1-1¼ hours, or until a toothpick comes out clean.

Transfer to a cake rack to cool and wrap securely in plastic wrap to keep moist for 2-3 days.Recipe in print-friendly format

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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