Yakima fruit is considered excellent due to a combination of factors: its irrigated high-desert climate with abundant sunshine, the nutrient-rich volcanic soil, and a lengthy growing season. These elements create the ideal conditions for producing a diverse range of high-quality fruits, including world-renowned apples, pears, and stone fruits, such as peaches, all renowned for their flavor, texture, and freshness.

Ingredients

1 cup all-purpose flour

1 cup yellow cornmeal

2 tsp baking powder

1/2 tsp salt

1/2 cup honey (Novo Bees LLC)

1 cup sour cream

1/4 cup unsalted butter melted

2 eggs lightly beaten

1 tsp vanilla extract

1 tbsp lemon zest

2 cups raspberries (Sidhu Farms)

1 cup peeled, chopped peaches (J&E Farms)

1/4 cup brown sugar

1/2 cup coarsely chopped pecans

1 8×8 inch pan

Directions

1. Preheat oven to 375 degrees. Lightly spray 8 x 8 inch glass baking dish with cooking spray.

2. In a large mixing bowl whisk together flour, cornmeal, baking powder and salt until evenly blended.

3. Create a hole in flour mixture in the center of the bowl. Add slightly cooled melted butter, honey, sour cream, eggs, vanilla, and lemon zest. Mix until thoroughly blended and there are no lumps.

4. Add the raspberries and gently turn until raspberries are evenly mixed. Pour into the prepared pan.

5. Evenly sprinkle peaches on top of batter. Distribute pecans over peaches. Sprinkle brown sugar evenly over the top. Bake for 50 to 60 minutes or until toothpick inserted in the center comes out clean.

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Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”