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
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