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Raspberry Peach Cake

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This Raspberry Peach Cake is a delightful, fruity dessert featuring the perfect balance of sweet peaches and tart raspberries in a moist, tender cake. Topped with a buttery, crumbly topping, this cake is perfect for any occasion, from casual gatherings to special celebrations. With fresh ingredients and simple preparation, it’s a flavorful treat that everyone will love!

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt (for added moisture)
  • 1 cup fresh peaches, diced
  • 1 cup fresh raspberries (or frozen, if needed)

For the Topping (optional):

  • 1 tablespoon brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter (cold and cubed)
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream the butter and sugar: In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.
  • Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix.
  • Add sour cream/yogurt: Stir in the sour cream (or Greek yogurt) until the batter is smooth and combined.
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in batches, mixing gently to combine until the batter is smooth.
  • Fold in fruit: Gently fold in the diced peaches and raspberries, being careful not to crush the raspberries.
  • Prepare the topping: In a small bowl, combine brown sugar, flour, cold cubed butter, and cinnamon. Use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle this topping evenly over the cake batter.
  • Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  • Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Notes

  • Substitute frozen fruit if fresh isn’t available. Be sure to thaw and drain the fruit to avoid excess moisture in the batter.
  • For a citrusy twist, add 1 tablespoon of lemon zest to the batter.
  • For a vegan version, substitute the eggs with flax eggs and use dairy-free yogurt and plant-based butter.
  • The crumble topping is optional, but it adds a nice touch of sweetness and texture.

Find it online: https://avarecipe.com/raspberry-peach-cake/