Ingredients
Cooking spray
1/2 c. (1 stick) melted butter
1 c. granulated sugar
2 large or 4 small ripe peaches, sliced
2 (6-oz.) packages raspberries
3 tsp. cornstarch, divided
2 2/3 c. all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1/2 c. butter, softened
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 c. sour cream
1/2 c. milk
Preparation
Step 1Preheat oven to 350° and line a 9"-x-13" baking pan with parchment and grease with cooking spray. In a medium bowl, stir together melted butter and sugar. Spread in an even layer in prepared pan. In another medium bowl, toss peaches with 1 teaspoon cornstarch. In a small bowl, toss raspberries with 2 teaspoons cornstarch. Overlap peaches to make a stripe, then add an even layer of raspberries to make another stripe. Repeat two more times. Step 2Make cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter with sugars until mixture resembles wet sand, about 3 minutes. Beat in eggs, vanilla, and sour cream, then slowly beat in flour mixture and milk until just combined. Pour batter over fruit and smooth into an even layer. Step 3Bake until cake is golden evenly across the top, the sides of the cake begin to pull away from the pan, and a toothpick comes out clean, about 50 minutes. Step 4Remove cake from oven, let cool 15 minutes, then flip cake upside-down onto a large serving platter or cutting board. Let rest 30 seconds, then carefully remove pan. Step 5Let cake cool completely before slicing and serving.
