Juicy Peach Raspberry Cake




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Introduction

Indulge in the delightful combination of sweet peaches and tart raspberries with this Juicy Peach Raspberry Cake. This easy-to-make dessert is bursting with fresh fruit flavors and is perfect for any occasion.

Why Make This Recipe

This recipe is a great way to make use of ripe peaches and juicy raspberries when they are in season. The cake is moist, flavorful, and perfect for a simple and delicious treat.

How to Make Juicy Peach Raspberry Cake

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

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla extract.
  4. Add sour cream and milk to the butter mixture, then gradually add the dry ingredients.
  5. Gently fold in diced peaches and raspberries.
  6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.
  9. Garnish with fresh raspberries and mint leaves before serving.

How to Serve Juicy Peach Raspberry Cake

Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delectable dessert. It can also be enjoyed with a cup of tea or coffee for a delightful snack.

How to Store Juicy Peach Raspberry Cake

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. You can also freeze slices of the cake for up to 3 months.

Tips to Make Juicy Peach Raspberry Cake

  • Use ripe, juicy peaches and fresh raspberries for the best flavor.
  • Fold in the fruit gently to avoid crushing them and distribute them evenly in the batter.
  • Ensure the cake is completely cooled before drizzling with the lemon glaze to prevent it from melting.

Variation

For a dairy-free version, substitute the sour cream with coconut yogurt and use plant-based milk.

FAQs

  1. Can I use frozen fruit instead of fresh? Yes, you can use frozen peaches and raspberries, but be sure to thaw and drain them before adding to the batter.
  2. Can I omit the lemon glaze? Absolutely! The cake is delicious on its own, or you can dust it with powdered sugar instead.
  3. Can I use a different type of fruit? Feel free to experiment with different fruits like blueberries, strawberries, or even mango for a unique twist.

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