Description
This Juicy Peach Raspberry Cake is a delightful summer dessert that combines sweet, juicy peaches with tart raspberries in a moist and tender cake. It’s perfect for brunch, tea time, or as a show-stopping dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Ingredients
Units
Scale
For the Cake Batter:
- 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 or Greek yogurt
- 1/4 cup milk
For the Fruit Layer:
- 2–3 ripe peaches, thinly sliced (about 1 1/2 cups)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
For the Topping (Optional):
- 1/4 cup sliced almonds
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry ingredients. Mix just until combined, then stir in the milk to loosen the batter.
- Prepare the Fruit Layer:
- In a medium bowl, toss the peach slices and raspberries with sugar and flour until coated.
- Assemble the Cake:
- Spread half of the cake batter evenly in the prepared pan. Arrange half of the peach slices and raspberries over the batter.
- Gently spread the remaining batter over the fruit layer, then top with the remaining peaches and raspberries. Sprinkle with sliced almonds if desired.
- Bake the Cake:
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve:
- Dust the cooled cake with powdered sugar before serving. Serve with whipped cream or vanilla ice cream, if desired.
Notes
- If fresh peaches and raspberries are not available, you can use frozen (thawed and drained) fruit.
- The almonds add a nice crunch but can be omitted for a nut-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.