Ingredients

FOR THE FRUIT TOPPING

• 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

FOR THE CAKE

• 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

Directions

• Directions

• • 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.