Black Raspberry and Peach Summer Cake

OK, so I spent the weekend kinda sorta camping.  But not really at all.  Home camping.  Is that such a thing?  Well, it is now.

And I don’t mean pitching a tent in the backyard…even though that was fun when we were ten.

I am not going to get into the particulars of the weekend because, well…it wasn’t flattering.  For anyone involved.  To put things simply, my parent’s home was hit by the storms over the weekend.  Trees came down, holes in porches happened, and power lines were severed.  Leaving the residents of our small town (and pretty much the entire state of Ohio and beyond) without power.  And in my small town, no power = no water.  The wonders of well water people.  Enter this overwhelming sensation of camping, but not.  Maybe if we had made s’mores or built a campfire…but we didn’t.

A few tidbits to keep in mind when your power goes out…

1)  This is the time when it is totally OK to eat all that ice cream in the freezer.  It will be the first to go.  So, invite neighbors and have an impromptu ice cream social…what else are you going to do?

2)  Know where your UNO cards or Monopoly board is…this may be your only entertainment.

3)  Learn how to open and close/lock your garage door without electricity.  Do this now, when you have power…you will need this skill.  Promise.

4)  If you aren’t a fan of roughing it…buy a generator. But that is cheating.

5)  Always keep fresh batteries in your flashlights.  It will get dark inside fast.  Like, real fast.

6)  Candles are a great light source….and make the whole situation more romantic than it really is.  Oh, and if you had a grandmother like mine, great entertainment for children.

7)  Find the funny.  Otherwise you will focus on the unpleasantness of it all.

8)  Know where your car phone charger is…your phone will be your only distraction, keep it charged.

9)  You can totally make coffee using a grill.  Add Bailey’s to that coffee and your day without power will start much smoother.  Promise.

Thankfully, my parents got power back on Monday evening and besides losing a tree, a bit of damage to the porch, and losing the entire contents of the fridge/freezer…they are OK.   It definitely could have been worse.  Much worse.

You wanna know what is great during a power outage?  Cake.  How about black raspberry and peach cake…yeah, sure why not.  When making this, I didn’t have a power outage in mind…nopers, I was thinking of eating this poolside all weekend, with maybe a dollop of whipped cream…but instead we ate in the dark with warm diet coke.  So much for plans!

Black Raspberry and Peach Summer Cake

Makes a 9 x 13in. cake

Ingredients

1+ 1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature
2 + 1/4 Cup White Granulated Sugar, divided
3 Eggs
1 + 1/2 Cup Plain Yogurt
1 + 1/2 Teaspoons Vanilla Extract
3 Cups All-Purpose Flour
1 + 1/2 Teaspoons Baking Soda
1 + 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1 + 1/2 Teaspoon Ground Cinnamon
4 Medium Peaches; peeled, pitted, and evenly sliced
1 Pint Fresh Black Raspberries

Preheat oven to 350°F.  Prepare 9 x 13 baking dish by liberally buttering bottom and all sides of pan.  Set aside.
In a small bowl, mix together 3/4 Cup White Granulated Sugar and Cinnamon.  Set aside.
In a large mixing bowl, cream together butter and 1 + 1/2 Cups White Sugar until light and fluffy, about 3-5 minutes.  Beat in eggs, one at a time, beating well between each addition.  Beat in yogurt and vanilla until well mixed.
In different large mixing bowl, sift together flour, baking soda, baking powder, and salt.  With mixer on low, slowly add dry ingredients into the wet ingredients and mix until just incorporated.  With a rubber spatula, scrape down sides and bottom of the bowl during mixing.
Pour half of the batter into the bottom of the prepared baking dish.  Evenly spread half of the fruit (peaches and black raspberries) over the batter and top with half of the cinnamon sugar mixture.  Spread remaining batter over filling and top with remaining fruit and sprinkle with remaining cinnamon sugar mixture.  Place in oven and bake for 50-60 minutes until toothpick comes out clean.  Tip:  if the top of the cake begins to brown too much, tent with tinfoil until cake is done baking.  Remove from oven and let cool.  Serve warm or room temperature.
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