Peach Raspberry Loaf Cake Recipe

This Peach Raspberry Loaf Cake is a delightful and moist cake bursting with the flavors of fresh peaches and raspberries. Topped with a sweet icing and fresh raspberries, this cake is perfect for summer gatherings or as a delicious dessert to enjoy with a cup of tea.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh peaches, peeled and diced
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • Fresh raspberries and mint leaves for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  5. Gently fold in the diced peaches and raspberries.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the cooled cake.
  9. Garnish with fresh raspberries and mint leaves before serving.

Serve: This cake serves 8-10 people.

Calories: Approximately 300 calories per serving.

Enjoy your baking! If you have any other requests or need more recipes, feel free to ask.

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