Description
This Juicy Peach Raspberry Cake is a tender, buttery dessert filled with fresh peaches and tart raspberries, offering a vibrant, fruity bite in every slice. Simple, satisfying, and perfect for any occasion.
Ingredients
- 1½ 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 yogurt
- 2 ripe peaches, peeled, pitted, and sliced
- 1 cup fresh or frozen raspberries
- Optional glaze: ½ cup powdered sugar + 1–2 Tbsp milk or lemon juice
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line an 8-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until fluffy, about 2 minutes.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and sour cream, mixing until just combined.
- Fold in peaches and raspberries, reserving a few for topping.
- Pour batter into pan, smooth top, and add reserved fruit.
- Bake 35–40 minutes or until a toothpick comes out with moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack.
- If using, whisk glaze ingredients and drizzle over cooled cake.
Notes
- Substitute nectarines or blueberries for variety.
- Add chopped nuts on top before baking for crunch.
- Use Greek yogurt instead of sour cream for a tangier taste.
- Add cinnamon or almond extract for flavor depth.
- Fold in oats or quinoa for a brunch-style texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
