Raspberry-Peach Cake

I had a ripe peach on the counter and a big handful of raspberries in the refrigerator that needed to be eaten up, so I went in search of a dessert recipe tonight. I found a delicious-looking raspberry-peach cake recipe on Fine Cooking that looked simple, light, and delicious. I adapted the recipe by using sour cream instead of plain yogurt. I added a touch of lemon juice to the cake batter and served it with a sprinkling of powdered sugar. The cake was a big hit with the entire family and a great way to use up my ripe fruit. Win. Win.

Raspberry-Peach Cake

Cake:

• 6 tbsp unsalted butter, at room temperature
• 1 cup white sugar
• 2 large eggs, room temperature
• 1 tbsp lemon juice
• Zest of 1 lemon
• ½ tsp vanilla extract
• ⅔ cup sour cream or plain yogurt
• 1⅓ cup flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp table salt

Fruit Topping:

• ¾ cup raspberries
• 1 small ripe peach, peeled & sliced
• 1 tbsp sugar
• 1 tbsp flour

Serving:

• Powdered sugar, sprinkled
• Whipped cream, optional

How to Make a Raspberry-Peach Cake

Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.

Beat together the sugar and butter until creamy, about 2 minutes. Add the eggs, one at a time, along with the vanilla, lemon juice & zest, beating until combined and creamy.

In a separate bowl, toss the flour with the baking powder, baking soda, and salt until well combined.

Using a wide rubber spatula, fold in some of the flour mixture, then the sour cream and the remaining flour mixture; mix until just combined. Scrape the batter into the prepared pan and spread evenly.

Place into the oven to bake for 15 minutes.

Prepare the topping by combining the peeled peach slices, raspberries, sugar, and flour in a bowl; toss to coat evenly.

After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Remove from the oven and cool for a few minutes on a cooling rack.

Release the latch of the springform cake pan and remove it from the springform pan to cool completely.

Serve with powdered sugar sprinkled on top. Enjoy.