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Slice of raspberry peach cake on a decorative plate, topped with fresh raspberries and peach slices, on a wooden table.
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 284kcal
Author: 1
Cost: $8

Ingredients

Basic Ingredients

  • 0.5 cup salted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 1.33 cups all-purpose flour
  • 1 cup raspberries
  • 1 cup 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.

Notes

This cake is perfect for summer gatherings and pairs well with a scoop of ice cream.