Servings: eight to ten.
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I would give this a "meh." Raspberry and peach are lovely together, but the cake has to be served immediately to avoid the fruit soaking into the cake and making it soggy. It would be far better if the cake were baked separately and the fruit were on top only for serving. The cooking time is too short - I had to add around 12 minutes.
Abigail Johnson Dodge never lets us down. I loved this technique of baking the cake part way, then tossing the fruit on top. Very clever! I made this cake with blueberries in the place of raspberries because that's what I had on hand. I used a whole peach instead of a half and doubled the flour & sugar in the topping to cope with the extra moisture. It turned out beautifully, though I think the raspberries would be more flavorful. I will be back to this one when I have some raspberries.
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