- Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray.
- In a medium bowl, combine the dry ingredients: flour, kosher salt, and baking powder. Whisk to combine.
- In the bowl of a stand mixer, beat the butter on medium speed until it is light and creamy. Slowly add the sugars to the bowl and beat until well combined and creamy.
- Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the bowl, one at a time, beating between each addition. Add the pure vanilla extract and sour cream, beat to combine thoroughly.
- With the mixer on low speed, slowly add the dry ingredients until just combined. Turn off the mixer and use a rubber spatula to scrape the bottom of the bowl to ensure that all of the flour is incorporated. Add the extra 1 tablespoon of flour to the bowl of ¾ of the total peaches and blackberries. Use a spoon to gently coat the fruit with flour lightly. Fold the coated ¾ of the sliced peaches and blackberries into the batter, reserving some for the top of the cake.
- Pour the batter into the prepared cake pan and use a small offset spatula to smooth out the top. Arrange the remaining peaches and blackberries on the top of the cake. Bake for 45-50 minutes until the top of the cake is golden brown and a toothpick comes out with moist crumbs and feels warm to the touch. Allow the cake to cool for 30-40 minutes until slicing. Enjoy!
Recipe by Lion’s Bread.