Indulge in the delightful combination of juicy peaches and tangy raspberries with this moist and flavorful cake. Perfect for any occasion, this dessert brings together the natural sweetness of ripe peaches and the tartness of fresh raspberries, creating a heavenly treat. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it as a simple afternoon snack, this cake is sure to impress. The soft, tender crumb and the fruit-infused flavor make it a must-try recipe for anyone who loves homemade baked goods.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 1 cup fresh peaches, peeled and chopped
- ¾ cup fresh raspberries
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- Powdered sugar for dusting (optional)
Instructions:
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients – In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step helps create a tender cake texture.
- Incorporate Wet Ingredients – Add eggs one at a time, beating well after each addition. Stir in the vanilla extract for a rich flavor.
- Add Dairy Components – Mix in the sour cream and milk, alternating with the dry ingredients, until the batter is smooth and well combined. This ensures a moist and soft cake.
- Prepare the Fruits – In a separate bowl, toss the chopped peaches and raspberries with brown sugar and cinnamon. This enhances their natural sweetness and aroma.
- Fold in the Fruits – Gently fold the prepared peaches and raspberries into the cake batter, ensuring they are evenly distributed without breaking them apart.
- Bake the Cake – Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
This Juicy Peach Raspberry Cake is a perfect balance of softness and fruitiness, making it an irresistible choice for summer gatherings, teatime, or special celebrations. Enjoy every bite of this luscious homemade dessert!