Description
Enjoy a delicious Raspberry Peach Cake bursting with flavors! This easy-to-make dessert features fresh raspberries and peaches, perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- ½ cup (113.5 g) salted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (120 g) raspberries
- 1 cup (154 g) diced peaches
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 325 F and spray a 9-inch springform, cake, or pie pan with non-stick spray.
- In a large mixing bowl with a paddle attachment, cream together the butter and sugar until well combined. Incorporate the eggs and vanilla, beating until the mixture is light and airy.
- Mix in the salt, baking powder, and half of the flour until combined.
- Fold in the sour cream, followed by the remaining flour.
- Gently fold in the raspberries and diced peaches.
- Pour the batter into the greased pan and sprinkle the top with 3 tablespoons of sugar.
- Bake for 40-45 minutes or until the cake is lightly golden brown. Allow to cool slightly before serving.
Notes
For best flavor, use fresh ingredients whenever possible.
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg