Peach and Raspberry Cobbler-Cake

"Because cobbler is hard to eat with your hands."

This rich, moist cake tastes like a cobbler and is filled with fresh, juicy fruit. This is great warm (maybe with vanilla ice cream?), room temperature or cold. You could also make this a day ahead and refrigerate for a next-day brunch. Note: this is not an overly sweet dish—if you like your desserts sweet, just up the sugar in the dry ingredients.

Ingredients (makes 12 servings):

Fruit:

4 cups fresh peaches, chopped

2 cups fresh raspberries

3 Tablespoons granulated sugar

Dry Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet Ingredients:

2 eggs

1½ cups buttermilk

½ cup granulated sugar

6 Tablespoons butter, melted and slightly cooled

Topping:

3 Tablespoons raw sugar

Directions: Spray a 13 by 9 baking dish with cooking spray. Set aside.

In a bowl, combine the peaches with 2 Tablespoons of the granulated sugar. In another bowl, combine the raspberries with 1 Tablespoon of sugar. Let both fruits macerate for 30 minutes while you make the batter.

Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, stir together the eggs, buttermilk, ½ cup granulated sugar and melted butter. Fold the flour mixture into the buttermilk mixture, about 1 cup at a time, until thoroughly combined. Gently fold in the peaches and raspberries. Pour into the prepared baking dish and sprinkle with the raw sugar. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Remove from the oven, let cool on a rack for 15 minutes and cut into 12 pieces.