A combination of ripe peaches and tangy raspberries creates the perfect fusion of flavors in this Juicy Peach Raspberry Cake. This moist, flavorful cake offers the best of both fruits with every bite, wrapped in a soft, buttery sponge. Ideal for any occasion, whether it’s a summer party, a special gathering, or simply an afternoon treat, this cake is bound to impress everyone. The cake is easy to prepare and offers a delightful balance of sweetness and tartness, making it a refreshing dessert.
Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ cups fresh peaches, peeled and chopped
- 1 cup fresh raspberries
- 2 tablespoons all-purpose flour (for tossing the fruit)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream. Start and finish with the dry ingredients. Mix until just combined—do not overmix.
- In a small bowl, toss the chopped peaches and raspberries in the 2 tablespoons of flour. This helps the fruit not to sink to the bottom of the cake during baking.
- Gently fold the floured fruit into the batter, being careful not to break the raspberries.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is completely cooled, dust with powdered sugar for an added touch of elegance, if desired.
- Slice, serve, and enjoy the juicy, tangy peach and raspberry combination in every bite!
This Juicy Peach Raspberry Cake is a crowd-pleasing dessert that offers a delightful blend of natural sweetness from the peaches and a refreshing tartness from the raspberries. Its light, fluffy texture makes it perfect for any occasion, and its simplicity means you can easily prepare it even on short notice. Serve it at a family gathering or a cozy dinner, and watch it disappear in no time. The addition of cinnamon elevates the flavor, giving the cake an extra warmth that contrasts perfectly with the freshness of the fruit. Whether enjoyed with a cup of tea or as the star of the dessert table, this cake will leave everyone wanting more!