Juicy Peach Raspberry Cake

why make this recipe

Juicy Peach Raspberry Cake is a delightful dessert that is sure to please everyone. The combination of sweet peaches and tart raspberries creates a burst of flavor in every bite. This cake is perfect for summer gatherings, birthday celebrations, or simply a sweet treat for yourself. It’s moist, fruity, and easy to make, making it a go-to recipe for both beginners and experienced bakers.

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 the oven to 350°F (175°C) and 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 together until light and fluffy, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Add the sour cream and milk to the butter mixture and mix until combined.
6. Gradually add the dry ingredients and stir until just combined.
7. Gently fold in the diced peaches and raspberries.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and drizzle it over the cooled cake.
12. Top with fresh raspberries and mint leaves before serving.

how to serve Juicy Peach Raspberry Cake

Serve the Juicy Peach Raspberry Cake as a delicious dessert option after a meal. You can enjoy it plain or pair it with whipped cream or vanilla ice cream for an extra special treat. It’s great for afternoon tea or a picnic as well!

how to store Juicy Peach Raspberry Cake

To store your cake, place it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it, where it will stay fresh for up to a week. Make sure to bring it back to room temperature before serving for the best flavor and texture.

tips to make Juicy Peach Raspberry Cake

1. Make sure your butter is softened to room temperature for easier mixing.
2. Use fresh fruits for better flavor; frozen fruits can make the cake soggy.
3. Test the cake with a toothpick to avoid overbaking; it should come out clean when done.
4. For an added flavor, sprinkle a little cinnamon into the batter.

variation

If you want a twist, you can replace peaches with other fruits like blueberries or apricots. You can also add a crumb topping for extra texture or a hint of almond extract for added flavor.

FAQs

1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just make sure to drain them well and chop them before adding them to your batter.

2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.

3. Can I freeze the Juicy Peach Raspberry Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and then in aluminum foil, and store it in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.