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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.

Materials

  • - 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.