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.
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.
Remove from heat, and stir in the vanilla extract & salt. Set aside to cool slightly while you prepare the batter.
For the cake:
Preheat the oven to 350(f) degrees. Grease a 9 by 12 baking dish.
In a large mixing bowl whisk together the sugar, eggs, oil, yogurt & vanilla until well combined.
Sift in the flour, baking powder, salt & cinnamon. Stir until batter comes together, but do not over mix.
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.
Top with peach slices & bake until the top bounces back to touch, about 25 to 30 minutes. Let cool completely before slicing & serving.
Serve with vanilla ice cream if desired.
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Bill and Karla Chambers started Stahlbush Island Farms with two crops, a piece of land and a passion for good food. Today the couple still lives in the same house on the farm and manages the business every day. Some may call that old-fashioned; we call it a family farm.