Summer Delight: Peach Raspberry Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 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 and sliced
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 2 tablespoons turbinado sugar
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- In a small bowl, toss the peach slices with lemon juice.
- Spread half of the batter into the prepared cake pan. Arrange half of the peach slices and raspberries over the batter. Spread the remaining batter over the fruit, and then arrange the remaining peach slices and raspberries on top. Sprinkle with turbinado sugar.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
- Kcal: 320 kcal | Servings: 8 servings
FAQs:
- What is a Juicy Peach Raspberry Cake? A Juicy Peach Raspberry Cake is a moist and flavorful cake made with fresh or canned peaches and raspberries. The cake typically features layers of fruit within the batter, creating a juicy and sweet treat that is perfect for summer or any time of year.
- How do you make Juicy Peach Raspberry Cake? To make a Juicy Peach Raspberry Cake, start by preparing a basic cake batter. Fold in sliced peaches and raspberries into the batter. Pour the batter into a greased cake pan and bake according to the recipe’s instructions until a toothpick inserted into the center comes out clean. Let the cake cool before serving. You can also add a drizzle of glaze or a dusting of powdered sugar on top for extra sweetness.
- Can I use frozen or canned fruit instead of fresh fruit? Yes, you can use frozen or canned peaches and raspberries if fresh fruit is not available. If using frozen fruit, make sure to thaw and drain any excess liquid before adding to the batter. For canned fruit, drain the syrup or juice well before incorporating the fruit into the cake.
- What variations can I make to the Juicy Peach Raspberry Cake recipe? You can customize the Juicy Peach Raspberry Cake by adding a crumb topping made with butter, flour, and sugar for added texture and flavor. You can also incorporate spices like cinnamon or nutmeg into the batter for a warm, spiced version. Another variation is to add a layer of cream cheese filling or frosting for a richer taste.
- How should I store Juicy Peach Raspberry Cake? Store Juicy Peach Raspberry Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If the cake has a glaze or cream cheese frosting, it is best to store it in the refrigerator. To maintain moisture, you can cover the cake with plastic wrap or aluminum foil. The cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.