Introduction
There’s nothing quite like the combination of juicy peaches and tangy raspberries baked into a delightful, moist cake. This Peach Raspberry Cake is a perfect treat for any occasion, bursting with fresh fruit flavor and topped with a zesty lemon glaze. Whether you’re hosting a summer gathering, looking for a sweet breakfast treat, or simply craving a slice of homemade goodness, this cake will not disappoint.
History of Peach Raspberry Cake
The union of peaches and raspberries in desserts has a rich history rooted in seasonal baking traditions. Peaches, originally from China, have been celebrated in desserts worldwide, while raspberries, native to Europe, complement them perfectly with their tartness. This cake brings together the best of both fruits, creating a balanced and flavorful dessert that has become a favorite in many households.
Ingredients
To make this delicious Peach Raspberry Cake, you will need the following ingredients:
- 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, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup fresh peaches, peeled and diced
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- Fresh raspberries and mint leaves for garnish
Instructions
Preparation
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot and ready to bake your cake evenly.
- Prepare the Pan: Grease and flour a loaf pan to prevent the cake from sticking. This step is crucial for achieving a perfect release from the pan.
Making the Batter
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. This dry mix will help the cake rise and achieve a fluffy texture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which is key to a light cake.
- Add Eggs and Vanilla: Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract. This will infuse the batter with rich, vanilla flavor.
- Incorporate Sour Cream and Milk: Add the sour cream and milk to the butter mixture, mixing until combined. These ingredients add moisture and tanginess to the cake, balancing the sweetness of the fruit.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can result in a dense cake, so be gentle.
Adding the Fruit
- Fold in Peaches and Raspberries: Gently fold in the diced peaches and fresh raspberries. This step ensures that the fruit is evenly distributed throughout the batter without being crushed.
Baking
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. This ensures an even bake.
- Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 55-minute mark.
Cooling and Glazing
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. This lemon glaze adds a delightful tang that complements the sweetness of the cake.
- Drizzle the Glaze: Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides for a beautiful presentation.
Garnishing
- Garnish: Garnish the cake with fresh raspberries and mint leaves before serving. This not only adds a pop of color but also enhances the fruity flavors.
Serving
- Serve and Enjoy: Slice the cake and serve it at room temperature. It’s perfect on its own or with a scoop of vanilla ice cream for an extra treat.
Nutritional Information
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 290 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 4g
Conclusion
This Peach Raspberry Cake is a delightful blend of juicy peaches and tart raspberries, wrapped in a moist, tender cake. The lemon glaze adds a refreshing finish, making it an irresistible treat. Perfect for any occasion, this cake is sure to impress your family and friends.
