Here’s a recipe for a juicy Peach Raspberry Cake that you can enjoy. This cake is perfect for summer, featuring fresh peaches and raspberries for a delicious, fruity treat.
Juicy Peach Raspberry Cake Recipe
Ingredients:
For the Cake:
- 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, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 peaches, peeled, pitted, and diced
- 1 cup fresh raspberries
For the Topping:
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Add the Fruit:
- Gently fold in the diced peaches and raspberries into the batter.
- Prepare the Topping:
- In a small bowl, mix together the sugar and cinnamon for the topping.
- Assemble the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
- Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Once cooled, slice and serve. Enjoy your juicy Peach Raspberry Cake!
Tips:
- Fruit Preparation: Make sure the peaches are ripe but firm to avoid too much juice making the cake soggy.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes before using.
- Optional Glaze: For an extra touch, you can drizzle a simple glaze made of powdered sugar and a bit of milk over the cooled cake.
Enjoy your delicious Peach Raspberry Cake!
