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Prep time
20 minutes
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Cook time
1 hour
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Makes
one 9" cake
Author Notes
This summertime cake is perfect in its simplicity. It looks like a basic golden-crumbed vanilla butter cake, but a few additions make it really flavorful and delicate. Fresh goat cheese, a bit of coconut milk, and a pinch of nutmeg add nuance which is perfect with the berries and stone fruit (feel free to sub whatever fruit you have on hand). I don't recommend mixing the fruit into the batter as it can make the cake too moist. —Posie (Harwood) Brien
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Ingredients
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1/2 cup
(8 tablespoons) unsalted butter, at room temperature
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1/4 cup
(56 grams) fresh goat cheese (I used Vermont Creamery's honey goat cheese)
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3/4 cup
(150 grams) sugar, plus more for sprinkling
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1
egg
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1 teaspoon
vanilla bean paste or vanilla extract
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1 3/4 cups
(220 grams) all-purpose flour
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1 tablespoon
baking powder
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1/4 teaspoon
nutmeg
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1/4 teaspoon
salt
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1/4 cup
coconut milk
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1/2 cup
fresh raspberries
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1
medium peach, peeled and thinly sliced
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1/4 cup
milk (whole or 2%)
Directions
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Preheat the oven to 350 degrees F. Line a 9" round cake pan with parchment, butter the base and sides, then dust it lightly with sugar.
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Beat the butter and goat cheese together until pale and fluffy. Add the granulated sugar and beat for another few minutes.
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Add the egg and vanilla and mix to combine well, scraping down the sides of the bowl as you go.
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Whisk together the flour, baking powder, nutmeg, and salt. Add half of the dry ingredients to your butter/sugar mixture and mix until just combined.
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Add your milk and coconut milk, mix carefully (it'll slosh!), then add the rest of the dry ingredients and mix until the batter comes together, scraping down the sides of the bowl as you go.
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Pour the batter into your prepared pan. Arrange the peach slices on top, then scatter the raspberries over the slices, and sprinkle some sugar over the fruit.
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Bake for 45-55 minutes, or until the top is golden and the cake begins to pull away from the sides. Remove from the oven and let cool before slicing and serving.
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