why make this recipe
Juicy Peach Raspberry Cake is a delightful treat that brings together the sweet flavors of fresh peaches and tangy raspberries. This cake is perfect for any occasion, whether it’s a family gathering, a picnic, or simply a sweet snack at home. The combination of juicy fruits makes this cake moist and flavorful, while the light and fluffy texture will leave everyone wanting more. Plus, it’s easy to make, which is always a bonus!
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
- Preheat the oven to 350°F (175°C) and grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the sour cream and milk to the butter mixture and mix until combined. Gradually add the dry ingredients and stir until just combined.
- Gently fold in the diced peaches and raspberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Top with fresh raspberries and mint leaves before serving.
how to serve Juicy Peach Raspberry Cake
Serve the Juicy Peach Raspberry Cake at room temperature or slightly warm. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra treat. A drizzle of the lemon-sugar glaze adds a delightful finish. Garnish each slice with fresh raspberries and mint leaves for a beautiful presentation.
how to store Juicy Peach Raspberry Cake
To store the cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture.
tips to make Juicy Peach Raspberry Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Use ripe peaches and fresh raspberries for the best flavor.
- Don’t overmix the batter once you add the dry ingredients; this helps keep the cake light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean when the cake is ready.
variation
You can easily switch up the fruits in this recipe. Try using blueberries or strawberries in place of the raspberries, or mix them up for a berry medley cake. You can also add nuts like chopped pecans or walnuts for an added crunch.
FAQs
Can I use frozen peaches or raspberries instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain them well to prevent excess moisture.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free 1:1 baking blend for a gluten-free version.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
