It’s fall – what better time to bake a cake? Try this old-fashioned, fruit-filled treat from the recipe of local Chef Elise Johnson.

Blueberry Peach Crumb Cake
1/4 cup softened butter
3/4 cup light brown sugar
1 large egg
2 cups unbleached all-purpose flour
1 tablespoon aluminum-free baking powder
1/2 teaspoon kosher salt
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups fresh blueberries
2 peaches, peeled and sliced (optional)

In a mixer, mix together butter, brown sugar and egg until smooth. In a separate bowl, combine dry ingredients. Add to the mixture; stir just until combined. Add buttermilk and vanilla extract.

Stir until well incorporated. Carefully fold in blueberries.

Carefully spread mixture in a greased 9 x 13-inch baking pan. Insert peach slices every couple of inches into batter.

Topping
1/4 cup cold salted butter
1/2 cup light brown sugar
1/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon

Combine ingredients and sprinkle on top of batter.

Bake in a 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.

For more recipes by Johnson, click here.

Things to Do:

The Golf “Fore” Special Needs golf tournament, benefiting Garner-based nonprofit Able to Serve, will be held on Friday, Oct. 5 at Raleigh Golf Association (RGA), on Tryon Road in Raleigh. For information, visit www.abletoserve.org or call Carlton McDaniel at (919) 779-5545.

Spend a minute, help raise a million: On Saturdays through Oct. 6, Straight Talk Wireless will donate $1 to Make-A-Wish for each person who takes a one-minute demo of their new LG smart phone, at area Wal-Mart stores. For details, visit www.oneminuteonemillion.com.