You can use any fruit and berry combo you like. If you are in a pinch, just use a box yellow cake for the batter. When you eat this cake you will be in heaven. The cake itself is light and fluffy and the fruit turns into a soft sweet and tangy jammy topping that would be perfect to serve at brunch too. Manjia!
For the fruit:
½ pint of blueberries
1 stick of butter, sliced into ¼ inch pats
½ to 1 cup brown sugar
In a cast iron skillet evenly place the pats of butter all around the pan. Top with brown sugar. Cut the peaches in half, remove the seed, and slice in ½ inch thick wedges. Place the blueberries all around the pan on top of the butter and sugar and add in all the peaches. When your batter is ready just pour it on top and bake your cake.
For the cake:
1.5 cups butter, softened
1.5 cups of granulated sugar
8 egg yolks
¾ cup of whole milk
1.5 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
½ teaspoons salt
Preheat oven to 350 degrees F. Sift together the flour, baking powder and salt into a mixing bowl. Set aside.
In a second mixing bowl, cream together the butter and sugar until fluffy. Add the vanilla and beat in the egg yolks one at a time. Take turns adding in the flour mixture and the milk. When it looks like cake batter, you are done.
Bake in the preheated oven for about 35 minutes. I like to test my cake by sticking butter knife in the center, if the knife comes out clean the cake is done. Remove from oven and let cool for 15 minutes. Run a knife around the edges to loosen the sides up. Place a plate or cake stand on top of the cake pan or cast iron skillet and with the help from a friend, or very carefully, flip the plate and the pan all at once so what was once the bottom the cake is now the top.