The secret to this cake is to add the fruit after the cake batter has been baking for 15 minutes to keep it from sinking to the bottom. To dry out flavor from less-than-perfect ripe fruit, toss it with a little extra sugar and squeeze of lemon juice. Moist light and tender this cake is a great way to show off summer scorches fruits. Serves 8 to 10 Source unknown
1for the cake, position a rack in the center of the oven and heat the oven to 350°. Lightly butter a 9 x 2" round cake pan. Line the bottom with a round of parchment cut to fit the pan, lightly flour the sides and tap out the excess.
2. In medium bowl, whisk the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar on medium-high until well blended and fluffy, about three minutes. Add the eggs, one at a time, beating on medium speed until just blended and ending the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the over, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
3To make the topping, mix the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crushed the raspberries.
4After the cake is baked for 15 minutes, slide the oven rack and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes. Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dish towel to protect your hands, lay a rack on top of the pan and holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.