Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- 2 ripe peaches, peeled and sliced
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Add wet and dry: Mix in the sour cream, then gradually add the dry ingredients, mixing just until combined.
- Fold in fruit: Gently fold in sliced peaches and raspberries. Be careful not to overmix to keep the berries from breaking apart.
- Bake: Pour the batter into the prepared cake pan. Smooth the top and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Tip: Serve with a dollop of whipped cream or vanilla ice cream for an extra treat!
Would you like to add a glaze or make it into a layered cake version too?