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:
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Gently fold in the diced peaches and raspberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 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.
- In a small bowl, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the cooled cake.
- 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.