There’s something magical about the combination of peaches and raspberries. This cake brings together the sweet and juicy flavors of summer in a delightful dessert. Originating from a tradition of using seasonal fruits in baking, this cake holds a special place in my heart. I remember the first time I baked it; the aroma filled the kitchen, and my family couldn’t wait to have a slice. It’s these cherished moments that make this cake so special to me.
Ingredients
Scale
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
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
1/2 cup powdered sugar
2 tablespoons lemon juice
Fresh raspberries and mint leaves for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the sour cream and milk to the butter mixture, mixing until combined. Gradually add the dry ingredients, mixing until just combined.
Gently fold in the diced peaches and raspberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 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.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Garnish with fresh raspberries and mint leaves before serving.
Notes
Make sure your butter is at room temperature for easier mixing.
Do not overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
Use fresh, ripe peaches and raspberries for the best flavor.
