If you’re searching for a cake that’s bursting with juicy summer fruit, this Peach Raspberry Cake is the answer. Featuring ripe, sweet peaches and tart, vibrant raspberries, this cake delivers an irresistible combination of flavors and textures. Moist, tender, and slightly tangy, it’s the perfect treat for brunch, dessert, or even as a sweet snack with a cup of tea.
Why You’ll Love This Cake
- Packed with Fresh Fruit – Every bite is filled with succulent peaches and juicy raspberries.
- Moist and Flavorful – The addition of sour cream or yogurt creates a tender crumb.
- Simple Yet Elegant – Beautiful enough for special occasions, yet easy enough for everyday baking.
- Versatile – Serve warm or chilled, with whipped cream or a scoop of vanilla ice cream.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 medium ripe peaches, peeled and diced (plus extra slices for topping)
- 1 cup fresh raspberries (or frozen, not thawed)
Optional Topping:
- 2 tablespoons turbinado sugar (for a crunchy topping)
- Powdered sugar for dusting
Instructions
Step 1: Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
Step 4: Combine Wet and Dry
- Mix in the sour cream or yogurt until smooth.
- Gradually add the dry ingredients and mix until just combined (do not overmix).
Step 5: Add the Fruit
- Gently fold in the diced peaches and raspberries, being careful not to break them too much.
- Pour the batter into the prepared pan and spread evenly.
- Arrange a few peach slices and raspberries on top for a decorative finish.
- Sprinkle with turbinado sugar if desired.
Step 6: Bake
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 7: Serve
- Dust with powdered sugar before serving for an elegant touch.
- Enjoy warm or at room temperature with whipped cream, crème fraîche, or ice cream.
Tips for Success
- Use ripe but firm peaches – Overripe peaches can make the cake too soggy.
- Frozen berries can be used, but add them straight from the freezer to prevent bleeding.
- Don’t overmix the batter – this keeps the cake light and tender.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Variations
- Swap the fruits – Try using blueberries, strawberries, or nectarines.
- Add a streusel topping – Mix butter, sugar, and flour for a crumbly texture on top.
- Make it gluten-free – Substitute with a 1:1 gluten-free flour blend.
Conclusion
This Juicy Peach Raspberry Cake is a delightful celebration of seasonal fruit, offering a perfect balance of sweet and tart flavors with a soft, moist texture. Whether served at a summer picnic, a family brunch, or as an indulgent dessert, it’s sure to win hearts and bring smiles. Bake it once, and it just might become your new favorite fruit cake!