Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
Step 5: Arrange the strawberry halves and peach slices over the batter, pressing them slightly into the top.
Step 6: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then dust with powdered sugar before serving.
Storage Information
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
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