Blueberry Peach French Cake

Ingredients-

• 12 tbsp (170g) unsalted butter, cubed, room temp
• 1/2 cup (110 g) brown sugar (light or dark)
• 1/2 cup (100 g) granulated sugar, plus more to sprinkle the top
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp (30 ml) Grand Marnier (optional)
• 1 2/3 cup (210g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 ½ cup (150g) fresh or frozen (not thawed) blueberries
• 1 peach, not too ripe, cubed (~150g)

Directions-

1. Preheat your oven to 350F/175C. 
2. Butter a 10-inch (23 cm) pan (like the Emile Henry Madeleine Round Cake Pan). 
3. Beat together the butter and sugars until light and fluffy. Mix in the eggs one at a time, scraping the bowl as needed. Add the vanilla and Grand Marnier.
4. In a bowl, whisk together the flour, baking powder and salt. Add to the egg/butter mixture (holding onto a couple of tablespoons) and stir to combine.
5. Toss the blueberries and peach with the little bit of flour, then stir into the batter. 
6. Spread into the prepared pan and sprinkle the top generously with granulated sugar.
7. Bake 45-55 minutes until golden brown and a toothpick inserted into the middle comes out clean.
   

Recipe by Molly J. Wilkinson of @mollyjwilk