Raspberry Peach Butter Cake

• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 1/4 cup (56 grams) fresh goat cheese (I used Vermont Creamery's honey goat cheese)
• 3/4 cup (150 grams) sugar, plus more for sprinkling
• 1 egg
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 3/4 cups (220 grams) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup coconut milk
• 1/2 cup fresh raspberries
• 1 medium peach, peeled and thinly sliced
• 1/4 cup milk (whole or 2%)

1. 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.
2. Beat the butter and goat cheese together until pale and fluffy. Add the granulated sugar and beat for another few minutes.
3. Add the egg and vanilla and mix to combine well, scraping down the sides of the bowl as you go.
4. 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.
5. 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.
6. 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.
7. 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.

unsalted butter, fresh goat cheese, sugar, egg, vanilla bean paste, flour, baking powder, nutmeg, salt, coconut milk, fresh raspberries, peach, milk

Taken from food52.com/recipes/77212-raspberry-peach-butter-cake (may not work)