Method

Cake: Adjust a rack one-third down from the top of the oven and preheat oven to 375°F.  Butter a shallow ovenproof baking dish with a 2-quart capacity (11 x 8 x 1 1/2 or 2 inches) and set it aside.

Wash the berries and let them drain and dry.

Remove and reserve 2 tablespoons of the flour.  Sift together the remaining flour, baking powder, and salt and set aside.

In the small bowl of an electric mixer beat the butter until soft.  Beat in the vanilla and almond extracts and 2/3 cup of the sugar (reserve the remaining 2 tablespoons of sugar).  Beat in the egg.  Then, on low speed, add the sifted dry ingredients in three additions alternately with the milk in two additions.  The mixture will be thick and stiff.  Set it aside.

Place the blueberries in a large mixing bowl.  Add the reserved 2 tablespoons of flour.  With a rubber spatula toss gently to coat the berries without squashing them.  (If some of the flour settles to the bottom of the bowl, spread out a large piece of wax paper, place a wide colander or strainer over the paper, turn the berries and flour into the colander or strainer, and shake gently.  Any flour that lands on the wax paper should be folded into the cake batter.)

Then add the floured blueberries and fold gently just barely to mix without squashing the berries.

Turn half of the mixture into the buttered baking dish and spread to level it a bit; it will be a very thin layer.

Blanch and peel the peaches, place them on a towel to drain, and then slice them about 1/2 inch thick on the outside curve.  Place the peaches in a layer over the cake batter.  (If your dish is the size mentioned above, you will be able to make three lengthwise rows of overlapping slices.)  Sprinkle the peaches with 1 tablespoon of the remaining sugar.

Place the remaining batter by very small spoonfuls over the peaches; it will not be enough to cover the peaches completely, but be patient and work slowly to cover as much of the peaches as possible.

With your fingertips sprinkle the refrigerated topping, a bit at a time, over the cake.  It will not completely cover the cake, but again, patience.  Sprinkle the remaining 1 tablespoon of sugar over the top.

Bake for 35 minutes until the pale part of the top is medium brown and dry and springs back if pressed lightly with a fingertip.

To serve, cut into squares and remove the squares with a metal spatula.  Serve directly from the baking dish either warm or at room temperature.

This is so yummy I do not think it needs anything with it, but Creme Fraîche or whipped cream or ice cream may be passed, or spooned alongside each portion.

Serves: 8

Topping: In the small bowl of an electric mixer (or in any small bowl) beat the butter until soft, mix in the cinnamon and sugar, and then the flour.  Refrigerate.

Reprinted with permission from © Maida Heatter, Maida Heatter's Pies and Tarts, published by Andrews McMeel click for book review

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