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Juicy Peach Raspberry Cake

A moist and fruity cake bursting with fresh peaches and raspberries, perfect for summer desserts.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 ripe peaches, peeled and sliced
  • 1 cup fresh raspberries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
  6. Gently fold in half of the peach slices and raspberries.
  7. Pour batter into the prepared pan and arrange remaining fruit on top.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Let cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally