The Juicy Peach Raspberry Cake is a delightful and moist dessert that combines the sweetness of fresh peaches with the tartness of raspberries. This cake is perfect for summer gatherings, afternoon tea, or as a comforting treat to enjoy any time of the year. The blend of fruits adds a juicy burst of flavor in every bite, while the lemon glaze enhances its refreshing taste.
Ingredients
- 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
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- Fresh raspberries and mint leaves for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate the Sour Cream and Milk:
- Add the sour cream and milk to the butter mixture, mixing until combined.
- Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the Fruit:
- Gently fold in the diced peaches and raspberries.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Garnish and Serve:
- Garnish with fresh raspberries and mint leaves before serving.
Helpful Tips
- Peeling Peaches: To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
- Fresh or Frozen Fruit: You can use frozen peaches and raspberries if fresh are not available. Just be sure to thaw and drain them well before using.
- Glaze Consistency: Adjust the thickness of the glaze by adding more powdered sugar for a thicker consistency or more lemon juice for a thinner drizzle.
Serving Suggestions
- With Ice Cream: Serve a slice of the cake with a scoop of vanilla ice cream for a delightful dessert.
- Tea Time: Pair with a cup of hot tea or coffee for a perfect afternoon snack.
- Brunch: Include this cake as part of a brunch spread with other pastries and fresh fruit.
FAQs
- Can I use other fruits?
- Yes, you can substitute the peaches and raspberries with other fruits like blueberries, strawberries, or plums.
- How do I store the cake?
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance. Store it in the refrigerator and add the glaze and garnishes just before serving.
- Can I freeze this cake?
- Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Size
- Makes 8 servings
Time
- Preparation Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
Nutritional Information
- Calories: Approximately 290 kcal per serving
Enjoy this juicy and flavorful Peach Raspberry Cake, a treat that is sure to be a hit with family and friends!
Recipe Card
Juicy Peach Raspberry Cake
The Juicy Peach Raspberry Cake is a delightful and moist dessert that combines the sweetness of fresh peaches with the tartness of raspberries. This cake is perfect for summer gatherings, afternoon tea, or as a comforting treat to enjoy any time of the year. The blend of fruits adds a juicy burst of flavor in every bite, while the lemon glaze enhances its refreshing taste.
Ingredients
- – 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
- – 1/2 cup powdered sugar
- – 2 tablespoons lemon juice
- – Fresh raspberries and mint leaves for garnish
Instructions
Preheat the Oven:
- – Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Prepare the Dry Ingredients:
- – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
- – In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the Eggs and Vanilla:
- – Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate the Sour Cream and Milk:
- – Add the sour cream and milk to the butter mixture, mixing until combined.
Combine the Dry and Wet Ingredients:
- – Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the Fruit:
- – Gently fold in the diced peaches and raspberries.
Bake the Cake:
- – Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Glaze:
- – In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Garnish and Serve:
- – Garnish with fresh raspberries and mint leaves before serving.