This Juicy Peach Raspberry Cake is a delightful, fruity dessert that perfectly balances the sweetness of fresh peaches with the tartness of raspberries. Soft, moist, and topped with a zesty lemon glaze, this cake is sure to become a favorite. The vibrant colors and fresh flavors make it a great option for summer gatherings, afternoon tea, or any time you want to indulge in a fruity treat.

Juicy Peach Raspberry Cake

Why You’ll Love This Recipe

This cake combines the best of two delicious fruits, peaches and raspberries, in every bite. The moist, tender crumb and light sweetness of the cake are complemented by a tangy lemon glaze, making it a perfect dessert for any occasion. Whether you’re a fan of peaches, raspberries, or both, this cake is a fruity explosion of flavor that’s hard to resist. Plus, it’s easy to make, using simple ingredients that result in an impressive, crowd-pleasing cake.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Mixtures: Add the sour cream and milk to the butter mixture and mix until just combined. Gradually add the dry ingredients and stir until combined.
Fold in Fruit: Gently fold in the diced peaches and raspberries, being careful not to crush the berries.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
Garnish: Top with fresh raspberries and mint leaves before serving.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cooking time: 60 minutes
Total time: 1 hour 20 minutes

Variations

Peach and Blueberry Cake: Replace the raspberries with fresh blueberries for a different berry flavor.
Cinnamon Spice: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free cake.
Vegan Version: Substitute dairy-free butter, plant-based milk, and vegan sour cream to make this recipe vegan-friendly.
Nutty Twist: Add chopped walnuts or almonds to the batter for a crunchy texture.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days.
Reheating: To reheat, slice the cake and warm in the microwave for 10-15 seconds or heat in the oven at 250°F (120°C) for 5-10 minutes.

FAQs

1. Can I use frozen peaches and raspberries?

Yes, you can use frozen peaches and raspberries, but make sure to thaw them and drain any excess liquid before adding them to the batter.

2. Can I make this recipe into cupcakes?

Yes, you can bake this batter in a muffin tin. Bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.

3. Can I substitute sour cream with yogurt?

Yes, plain yogurt is a good substitute for sour cream and will give a similar creamy texture and tangy flavor.

4. How can I make the cake more moist?

To make the cake even more moist, consider adding a few tablespoons of applesauce or extra sour cream.

5. Can I skip the lemon glaze?

Yes, you can skip the glaze if you prefer a simpler cake, but it does add a nice touch of tanginess that complements the sweetness of the cake.

6. Can I use a different type of milk?

Yes, you can substitute dairy milk with almond milk, oat milk, or any milk of your choice.

7. Can I make the cake in advance?

Yes, this cake can be made a day in advance and stored at room temperature or in the fridge until ready to serve.

8. Can I use canned peaches instead of fresh ones?

Fresh peaches are recommended for the best flavor, but you can use canned peaches if fresh ones aren’t available. Just be sure to drain them well.

9. How can I prevent the fruit from sinking to the bottom of the cake?

Coating the fruit in a little flour before folding it into the batter can help prevent it from sinking during baking.

10. Can I make this cake without a loaf pan?

Yes, you can use a round or square cake pan instead of a loaf pan. Just adjust the baking time, as it might bake faster in a different shape.

Conclusion

This Juicy Peach Raspberry Cake is a fruity, flavorful dessert that’s easy to make and absolutely delicious. With a tender, moist texture, fresh peaches, and tangy raspberries, it’s a perfect treat for summer or any time you want something light and refreshing. The simple lemon glaze and fresh garnish add an extra layer of brightness, making it an irresistible cake everyone will love!