Capture the essence of summer in every bite with this peach raspberry cake. The combination of juicy peaches and tart raspberries creates a flavorful and moist dessert that’s as visually stunning as it is delicious. Whether you’re hosting a backyard BBQ, celebrating a birthday, or simply indulging your sweet tooth, this cake is the perfect treat for summer days.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups diced fresh peaches (peeled if desired)
- 1 cup fresh raspberries
For the Topping:
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/4 cup sliced almonds (optional)
For Garnish:
- Powdered sugar for dusting (optional)
- Whipped cream or vanilla ice cream for serving
Equipment
- Mixing bowls
- Electric mixer
- 9-inch springform pan
- Parchment paper
- Offset spatula
- Cooling rack
Instructions
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla and almond extracts. Mix in the sour cream until smooth.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the Peaches and Raspberries:
- Gently fold in the diced peaches and raspberries, being careful not to crush the berries.
7. Transfer to the Pan:
- Pour the batter into the prepared springform pan and spread it evenly with an offset spatula.
8. Add the Topping:
- In a small bowl, mix the sugar and cinnamon. Sprinkle this mixture over the top of the batter. Drizzle the melted butter over the cinnamon sugar and scatter the sliced almonds (if using).
9. Bake the Cake:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan.
10. Cool and Serve:
- Allow the cake to cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Tips
- For even more flavor, use a combination of white and yellow peaches.
- If peaches and raspberries aren’t in season, frozen fruit works just as well—just thaw and drain before using.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
This juicy peach raspberry cake is a celebration of summer’s best flavors, offering a moist and tender crumb bursting with fruity sweetness. Perfect with a dollop of whipped cream or a scoop of vanilla ice cream, it’s a dessert that will have everyone coming back for seconds. Share the joy of summer with this irresistible treat!
Juicy Peach Raspberry Cake – Delicious Summer Dessert
Equipment
- Mixing bowls
- Electric mixer
- 9-inch springform pan
- Parchment paper
- Offset spatula
- Cooling rack
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups diced fresh peaches peeled if desired
- 1 cup fresh raspberries
- For the Topping:
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter melted
- 1/4 cup sliced almonds optional
- For Garnish:
- Powdered sugar for dusting optional
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla and almond extracts. Mix in the sour cream until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the Peaches and Raspberries:
- Gently fold in the diced peaches and raspberries, being careful not to crush the berries.
- Transfer to the Pan:
- Pour the batter into the prepared springform pan and spread it evenly with an offset spatula.
- Add the Topping:
- In a small bowl, mix the sugar and cinnamon. Sprinkle this mixture over the top of the batter. Drizzle the melted butter over the cinnamon sugar and scatter the sliced almonds (if using).
- Bake the Cake:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan.
- Cool and Serve:
- Allow the cake to cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
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