Description
This delightful Raspberry Peach Cake combines the sweetness of ripe peaches with the tartness of fresh raspberries, creating a perfect summer dessert.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fresh raspberries
1 cup diced fresh peaches
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the raspberries and diced peaches.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
For added flavor, consider drizzling with a simple glaze made from powdered sugar and lemon juice after cooling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 39g
- Protein: 4g
Keywords: cake, raspberry, peach, dessert, summer