Description
A delightful treat that combines the sweetness of ripe peaches with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 2 medium fresh peaches, peeled and diced
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Toss diced peaches and raspberries with a tablespoon of flour.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy, then add melted butter and vanilla.
- Gradually add dry ingredients to wet mixture, stirring gently.
- Fold in the floured peaches and raspberries.
- Pour batter into the prepared pan and bake for 30-35 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Prepare raspberry drizzle by cooking raspberries, sugar, and water until thickened, then strain.
- Drizzle raspberry sauce over the cooled cake and dust with powdered sugar before serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- Freeze leftovers for up to three months.
- For a dairy-free option, substitute butter with coconut oil.
- For a vegan version, use flax eggs and plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 35 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: Peach Raspberry Drizzle Cake, dessert, summer cake, fruit cake