A Juicy Peach Raspberry Cake sounds delicious! Here’s a simple recipe you can try that combines the sweetness of peaches with the tartness of raspberries:
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup fresh or frozen peaches, diced
- 1/2 cup fresh raspberries
For the peach syrup (optional, for extra juiciness):
- 1/2 cup peach juice (or fresh peaches pureed)
- 2 tablespoons sugar
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding dry ingredients and wet ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk. Start and end with the dry ingredients, mixing just until combined.
- Add the peaches and raspberries: Gently fold in the diced peaches and raspberries. Be careful not to overmix so the fruit doesn’t break up too much.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely on a wire rack.
Peach Syrup (Optional):
- Prepare the syrup: While the cake is cooling, combine peach juice and sugar in a small saucepan over medium heat. Stir until the sugar is dissolved and the syrup thickens slightly. Set aside to cool.
- Drizzle the syrup: Once the cake is completely cooled, drizzle the peach syrup over the cake for extra peach flavor and juiciness.
Frosting:
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Frost the cake: Spread the frosting evenly over the cooled cake.
Optional Garnish:
- Fresh peach slices and raspberries for decoration.
Enjoy your Juicy Peach Raspberry Cake! It’s a perfect dessert for a warm day or any occasion that calls for something fruity and refreshing.
