Raspberry Peach Snack Cake

Raspberry Peach Snack Cake

INGREDIENTS

For the raspberry filling: 

• 1 bag Stahlbush Island Farms Raspberries  
• ⅓ cup granulated sugar 
• 2 tablespoons + 2 tablespoons water 
• 1 tablespoon cornstarch 
• 1 teaspoon vanilla extract 
• 1 pinch salt 

For the cake: 

• 1 cup granulated sugar 
• 3 large eggs, whisked 
• ¾ cup vegetable oil 
• 3 tablespoons plain or vanilla yogurt  
• 2 teaspoons vanilla extract 
• 1 ¾ cups all-purpose flour 
• 2 ½ teaspoons baking powder 
• ½ teaspoon fine salt 
• ½ teaspoon ground cinnamon 
• 1 cup raspberry filling (see recipe above) 
• 2 peaches, thinly sliced 
• Vanilla ice cream, for serving 

INSTRUCTIONS

For the raspberry filling: 

1. In a saucepan over low heat stir together the raspberries, sugar & 2 tablespoons of water. Continue to cook until the raspberries begin to soften, about 5 minutes.  
2. In a separate small mixing bowl whisk together the water & cornstarch until combined. Add to the raspberry mixture & continue cooking until the mixture thickens, about 2 minutes. 
3. Remove from heat, and stir in the vanilla extract & salt. Set aside to cool slightly while you prepare the batter. 

For the cake:   

1. Preheat the oven to 350(f) degrees. Grease a 9 by 12 baking dish.  
2. In a large mixing bowl whisk together the sugar, eggs, oil, yogurt & vanilla until well combined. 
3. Sift in the flour, baking powder, salt & cinnamon. Stir until batter comes together, but do not over mix.  
4. Transfer ¾ of the batter to the prepared baking dish & smooth to flatten. Top with spoonfuls of the raspberry filling followed by spoonfuls of the remaining batter. Using a knife swirl in the filling.  
5. Top with peach slices & bake until the top bounces back to touch, about 25 to 30 minutes. Let cool completely before slicing & serving.
6. Serve with vanilla ice cream if desired.