Description
A moist and fruity cake bursting with fresh peaches and raspberries, perfect for summer desserts.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 ripe peaches, peeled and diced
- 1 cup fresh raspberries
- 1 tbsp powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk.
- Gently fold in diced peaches and raspberries, reserving a few for topping.
- Pour batter into the prepared pan and smooth the top. Arrange remaining fruit on top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool before dusting with powdered sugar.
Notes
You can customize the seasonings to taste.