Raspberry Peach Cake
A single layer raspberry peach cake topped with a sugary coating. It's a quick one bowl recipe that is easy to throw together and tastes like summer.
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (120 g) raspberries
- 1 cup (154 g) diced peaches
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat oven to 325 F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.
- In a large mixing bowl, fitted with a paddle attachment, cream together butter and sugar until combined. Add in the eggs and vanilla and beat until light and airy.
- Mix in salt, baking powder and half the flour until combined.
- Fold in the sour cream, followed by the rest of the flour.
- Carefully fold in the raspberries and peaches.
- Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar.
- Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Video
Notes
I have only made this using fresh fruit. If you want to use frozen I would suggest allowing it to thaw first and then drain any excess liquid.
Feel free to sub in other fruits or berries.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 284kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 252mgPotassium: 87mgFiber: 1gSugar: 26gVitamin A: 463IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!