Description
A moist and flavorful Raspberry Peach Cake made with fresh fruit and simple ingredients. Perfect for brunch, dessert, or a sweet afternoon treat.
Ingredients
Scale
- ½ cup salted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1⅓ cups all-purpose flour
- 1 cup raspberries
- 1 cup diced peaches
- 3 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in salt, baking powder, and half the flour.
- Fold in sour cream, then the remaining flour.
- Gently fold in raspberries and peaches.
- Spread batter in the pan and sprinkle with sugar.
- Bake 40–45 minutes or until golden and a toothpick comes out clean.
- Cool before serving.
Notes
- Toss fruit in flour to prevent sinking.
- Substitute other berries or use gluten-free flour as needed.
- Store at room temperature for 2 days or refrigerate up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 26g
- Carbohydrates: 40g
- Protein: 4g