Raspberry Peach Cake Recipe
1. Introduction
Looking for a delicious and fruity dessert to satisfy your sweet tooth? This Raspberry Peach Cake is the perfect treat for any occasion. The combination of juicy peaches and tangy raspberries creates a burst of flavor in every bite. This cake is easy to make and guaranteed to impress your family and friends. Let’s get started!
2. Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 1 cup fresh or canned peaches, diced
3. Step-by-step Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream, until well combined.
- Gently fold in the raspberries and peaches until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 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 slices of the cake with a dollop of whipped cream or vanilla ice cream, if desired. Enjoy!
4. FAQs
Q: Can I use frozen peaches instead of fresh peaches?
A: Yes, you can use frozen peaches in this recipe. Just make sure to thaw and drain them before adding to the batter.
Q: Can I substitute the sour cream with yogurt?
A: Yes, you can substitute sour cream with plain yogurt in equal amounts for a slightly different flavor.
Q: How should I store the leftover cake?
A: Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
5. Conclusion
With its delightful combination of raspberries and peaches, this Raspberry Peach Cake is sure to become a family favorite. Whether you’re serving it for dessert or enjoying a slice with your morning coffee, this cake is a delicious treat for any occasion. Give this recipe a try and impress your loved ones with a homemade dessert that’s bursting with flavor!
PrintRaspberry Peach Cake
Looking for a delicious and fruity dessert to satisfy your sweet tooth? This Raspberry Peach Cake is the perfect treat for any occasion. The combination of juicy peaches and tangy raspberries creates a burst of flavor in every bite. This cake is easy to make and guaranteed to impress your family and friends. Let’s get started!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 1 cup fresh or canned peaches, diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream, until well combined.
- Gently fold in the raspberries and peaches until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 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 slices of the cake with a dollop of whipped cream or vanilla ice cream, if desired. Enjoy!
