Indulge in the best of summer flavors with this Juicy Peach Raspberry Cake. The perfect balance of juicy, ripe peaches and tangy raspberries creates a moist and flavorful cake that’s sure to satisfy any sweet tooth. Whether you’re hosting a gathering or simply want to treat yourself, this cake offers the ideal combination of fresh fruit and tender cake, topped off with a subtle sweetness that makes every bite irresistible. It’s an easy yet impressive dessert that will become your new favorite for any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- 1 ½ cups fresh peaches, peeled and diced
- 1 cup fresh raspberries
- 1 tbsp cornstarch (for raspberries)
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
- 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 and milk. Start and end with the dry ingredients. Mix until just combined.
- In a separate bowl, toss the diced peaches with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake while baking. Gently fold the peaches into the batter.
- In a small bowl, toss the raspberries with cornstarch to coat them evenly. Carefully fold the raspberries into the batter, taking care not to break them apart.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is fully cooled, dust the top with powdered sugar if desired for an extra touch of sweetness and elegance.
- Slice and enjoy the juicy, flavorful layers of peach and raspberry in every bite.
Conclusion: This Juicy Peach Raspberry Cake combines the best of summer fruits in a simple, yet extraordinary dessert. The tender, moist cake pairs perfectly with the natural sweetness of peaches and the tartness of raspberries, making it a crowd-pleasing treat. Whether served at a party, a family dinner, or just as a special indulgence, this cake is sure to become a favorite in your baking repertoire. The blend of flavors and textures in each slice creates a refreshing, unforgettable taste that will have everyone coming back for more.