Vanilla Cake with Fresh Peaches and Blackberries

3 C flour

½ t baking powder

½ t baking soda

1 t salt

2 sticks soft butter

2 c sugar

4 eggs

1 t vanilla extract

An ice cream scoop works well for even portioning.

Choose your mold. Two large, mini loaves, individually sized cakes. Adjust cooking time accordingly.

¾ C sour cream

Freestone peaches from Fredericksburg. Toss slices of peaches with blackberries and a sprinkle of sugar. Allow fruit to release juices.

For the finished presentation, I used a Pyrex soufflé dish for the baking mold. I inverted the cake and sliced it into three layers. Layer your fruit and soft whipped cream. Garnish with mint and you have a magazine cover!

In a mixing bowl, whisk together flour, baking soda, baking powder and salt.

In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth.

Add sugar to butter and continue to beat until well combined.

In a pourable container, combine eggs and vanilla extract. Add eggs, one at a time, to butter/sugar mix and combine well.

Add flour mix and sour cream to the butter/egg mix alternately beginning and ending with flour mix. Mix on lowest speed. Finish incorporating by hand.

Portion batter into prepared molds that have been sprayed with non-stick cooking spray.

Place in a preheated 325 degree oven for 15 minutes, rotate and cook for another 15 minutes or until they are just set. Cooking time depends on size of baking molds. Remove and allow cooling for about 15 minutes before removing from cooking molds.