A Peach Raspberry Cake is a fruity, tender dessert that’s perfect for summer or anytime you want a burst of bright, juicy flavor. The sweet peaches balance beautifully with the tart raspberries, all baked into a soft vanilla cake that’s great on its own or topped with whipped cream.
🍑🍰 Peach Raspberry Cake Recipe
📋 Ingredients:
For the Cake:
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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1–2 ripe peaches, peeled and sliced
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¾ cup fresh or frozen raspberries (no need to thaw)
Optional Topping:
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1 tbsp sugar + ½ tsp cinnamon for sprinkling
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Powdered sugar or whipped cream for serving
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan (or line with parchment).
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Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. -
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla and sour cream. -
Combine:
Gradually add the dry ingredients to the wet and mix until just combined. Don’t overmix. -
Add fruit:
Pour batter into the prepared pan and smooth the top. Arrange peach slices on top and gently press raspberries into the batter. Sprinkle with cinnamon sugar, if using. -
Bake:
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely. -
Serve:
Dust with powdered sugar or serve with whipped cream or a scoop of vanilla ice cream.
📝 Tips:
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You can use canned peaches (well-drained) or frozen fruit in off-season months.
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Add a splash of almond extract for a lovely depth of flavor.
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This cake stores well covered at room temp for 1–2 days or in the fridge for up to 4.
Would you like a gluten-free version or ideas for turning this into a layer cake or cupcakes?