Description
A delightful cake that captures the essence of summer with sweet peaches and tart raspberries.
Ingredients
Scale
- 3 medium ripe peaches, peeled and sliced
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Toss sliced peaches and raspberries with a tablespoon of flour.
- Mix remaining flour, baking powder, and salt in a large bowl.
- Cream melted butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Combine wet and dry ingredients until just mixed.
- Fold in the floured fruit gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar once cooled.
- Slice and serve, optionally with ice cream or whipped cream.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Check for doneness with a toothpick to avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Summer Peach Raspberry Cake, dessert, summer cake, fruit cake