Description
Indulgent layers of peach raspberry cake showcase summer’s sweetest bounty, blending ripe fruit with delicate crumb. Delightful hints of almond and vanilla create a dessert that whispers pure seasonal pleasure for passionate bakers who crave elegant simplicity.
Ingredients
Scale
Fruits:
- 2 ¾ peaches (ripe), thinly sliced
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
Cake Base Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk
Garnish:
- ¼ cup sliced almonds
- Powdered sugar (for dusting)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat a 9-inch round cake pan with grease and line the bottom with parchment paper for easy removal.
- Create the cake foundation by combining flour, baking powder, baking soda, and salt in a medium mixing bowl. In a separate large bowl, whip butter and sugar until they transform into a light, airy mixture.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition. Infuse vanilla extract for enhanced flavor depth.
- Gradually fold dry ingredients and sour cream into the batter, alternating between the two. Mix gently to maintain a smooth consistency, then introduce milk to achieve a silky, pourable texture.
- Prepare the fruit medley by gently coating peach slices and raspberries with sugar and flour, ensuring an even distribution of sweet, protective layer.
- Construct the cake’s architecture by spreading half the batter across the pan’s surface. Artfully arrange a portion of peaches and raspberries over the initial batter layer.
- Delicately cover the fruit with remaining batter, creating a smooth canvas. Strategically place the remaining peaches and raspberries on top, optionally garnishing with sliced almonds for textural contrast.
- Slide the cake into the preheated oven and bake for 40-50 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Finish the dessert by dusting with a delicate snowfall of powdered sugar. Serve alongside whipped cream or vanilla ice cream for an indulgent experience.
Notes
- Choose ripe, juicy peaches for maximum flavor and sweetness in the cake.
- Gently fold fruits into the batter to prevent them from sinking and maintain an even distribution.
- Toast the almonds briefly before sprinkling to enhance their nutty flavor and add a delightful crunch.
- Replace dairy ingredients with plant-based alternatives for a vegan version of the cake, using coconut oil, almond milk, and vegan sour cream substitute.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg