Recipes Mentor

Irresistible Raspberry Peach Cake Recipe

Irresistible Raspberry Peach Cake Recipe
Prep
15 min
Cook
45 min
Total
60 min
Serves
10
Calories
284 kcal
Carbs
40.00 g

Ingredients

  • 0.5 cupsalted butter (room temperature)
  • 1 cupgranulated sugar
  • 2 largeeggs (room temperature)
  • 1 teaspoonvanilla extract
  • 0.5 cupsour cream
  • 0.5 teaspoonsalt
  • 1 teaspoonbaking powder
  • 1.33 cupsall-purpose flour
  • 1 cupraspberries
  • 1 cupdiced peaches
  • 3 tablespoonsgranulated sugar (for sprinkling on top)

Instructions

  1. 1

    Preheat oven to 325 F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.

  2. 2

    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.

  3. 3

    Mix in salt, baking powder and half the flour until combined.

  4. 4

    Fold in the sour cream, followed by the rest of the flour.

  5. 5

    Carefully fold in the raspberries and peaches.

  6. 6

    Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar.

  7. 7

    Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.