Juicy Peach Raspberry Cake 🍰😋
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
For the Glaze:
1/2 cup powdered sugar
2 tablespoons lemon juice
For Garnish (Optional):
Fresh raspberries
Mint leaves
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add sour cream and milk, mixing until smooth. Gradually stir in dry ingredients until just combined.
Gently fold in diced peaches and raspberries using a spatula.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
Whisk together powdered sugar and lemon juice for glaze. Drizzle over the cooled cake.
Garnish with fresh raspberries and mint leaves before serving.
Prep Time: 20 minutes | Baking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 8 slices
Tips:
Toss fruit in a little flour before folding into the batter to prevent sinking.
Let cake cool completely before glazing for the prettiest drizzle effect.
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