Peach and raspberry cake

Delightful Peach and Raspberry Cake Recipe

If you're looking for a fruity and flavorful dessert to brighten up your day, a Peach and Raspberry Cake might be just the treat you need. This cake combines the sweetness of ripe peaches with the tartness of fresh raspberries to create a delightful combination of flavors and textures. Follow this easy recipe to create a moist and delicious cake that's perfect for any occasion.

SOURCE

Ingredients:

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 ripe peaches, peeled, pitted, and sliced

1 cup fresh raspberries

For the Topping:

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture becomes light and fluffy.

4. Add the Eggs and Vanilla:

Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.

5. Alternate Dry and Wet Ingredients:

With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

6. Assemble the Cake:

Pour half of the cake batter into the prepared cake pan and spread it evenly. Arrange the sliced peaches and raspberries over the batter. Then, spoon the remaining batter on top and smooth it out.

7. Make the Topping:

In a small bowl, combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the cake batter.

8. Bake:

Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.

9. Cool and Serve:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

This Peach and Raspberry Cake is best enjoyed fresh, but it can also be stored in an airtight container for a day or two. Whether you serve it as a delightful afternoon treat or a sweet ending to a meal, this cake is sure to impress with its beautiful presentation and irresistible flavors. Enjoy!