Peach Raspberry Cake
A delightful cake bursting with the vibrant flavors of juicy peaches and tart raspberries, perfect for summer gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter (softened)
- 1 cup sugar (granulated)
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
Fruits
- 2 cups peaches (freshly diced)
- 1 cup raspberries (fresh)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the sour cream, mixing until combined.
- Gently combine the dry ingredients with the wet mixture until just combined.
- Fold in the diced peaches and fresh raspberries carefully.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
Serve with powdered sugar, whipped cream, or vanilla ice cream. For a healthier option, use whole wheat flour or reduce sugar.