Description
A soft and fruity cake bursting with juicy peaches and sweet raspberries—perfect for summer gatherings or afternoon tea.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups sliced fresh peaches (peeled if desired)
1 cup fresh raspberries
2 tbsp turbinado sugar (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla.
Add dry ingredients to wet ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Spread batter into prepared pan. Arrange peaches and raspberries evenly over the top, gently pressing them into the batter.
Sprinkle with turbinado sugar, if using.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Frozen fruit can be used—just thaw and pat dry before adding.
Serve with whipped cream or vanilla ice cream for an extra indulgent touch.
This cake keeps well covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
