Raspberry-Peach Cake

finecooking.com

~Sandy~

6 oz. (1-⅓ cups) unbleached all-purpose flour; more for the pan

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. table salt

6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan

1 cup granulated sugar

2 large eggs

1-½ tsp. finely grated orange zest

½ tsp. pure vanilla extract

⅔ cup plain yogurt

subheading: For the topping:

½ large, ripe peach or nectarine (about 3-¾ oz.), halved and cut into very thin slices (aim for 1/16 inch)

¾ cup (3-¾ oz.) fresh raspberries

1 Tbs. granulated sugar

1 Tbs. unbleached all-purpose flour

Directions at finecooking.com

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