uicy Peach Raspberry Cake

 

A Juicy Peach Raspberry Cake sounds absolutely delicious! Here's a simple yet irresistible recipe for a moist and fruity cake that highlights the sweetness of peaches and the tartness of raspberries.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 2 ripe peaches, diced (plus extra slices for garnish)
• ¾ cup fresh raspberries

For the Topping (Optional):

• 2 tbsp brown sugar
• ½ tsp cinnamon
• ¼ cup sliced almonds (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Prepare the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and vanilla: Mix in the eggs one at a time, then add vanilla extract.
5. Incorporate the sour cream: Add the sour cream (or Greek yogurt) and mix until combined.
6. Combine wet and dry ingredients: Gradually fold in the dry ingredients until just combined—do not overmix.
7. Add the fruit: Gently fold in the diced peaches and raspberries.
8. Transfer to the pan: Pour the batter into the prepared cake pan, spreading evenly. Arrange extra peach slices on top.
9. Add the topping (if using): Sprinkle brown sugar, cinnamon, and sliced almonds over the top.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Serving Suggestions

• Dust with powdered sugar.
• Serve with vanilla ice cream or whipped cream.
• Drizzle with a honey glaze for extra sweetness.

Would you like any modifications, such as making it gluten-free or dairy-free?