Description
Savor the flavors of summer with this Juicy Peach Raspberry Cake! This moist and flavorful cake combines the sweetness of peaches with the tartness of raspberries, making it a perfect dessert for warm days.
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
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh peaches, diced
1 cup fresh raspberries
1 tablespoon lemon juice
2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Mix in the sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced peaches and raspberries.
Pour the batter into the prepared cake pan and spread it evenly. Drizzle the lemon juice over the top and sprinkle with the 2 tablespoons of sugar.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy this delightful Juicy Peach Raspberry Cake!