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Cake 04/05/2025 16:43

PEACH RASPBERRY CAKE

PEACH RASPBERRY CAKE

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Ingredients:

For the Cake:

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk (room temperature)

1 cup diced fresh peaches (plus extra slices for layering)

1 cup fresh raspberries

For the Icing Drizzle:

1 cup powdered sugar

2–3 tbsp milk or lemon juice (adjust for consistency)

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Instructions:

1. Preheat and Prep:
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. Make the Cake Batter:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
Add the dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Mix until just combined.

3. Add the Fruit:
Gently fold in the diced peaches and raspberries, being careful not to crush the berries too much.

4. Bake:
Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

5. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of icing or whipped cream if desired, then layer with fresh raspberries and sliced peaches. Place the second cake layer on top and gently press down.

6. Drizzle and Decorate:
Mix powdered sugar and milk (or lemon juice) into a thick drizzle. Pour over the top, letting it run down the sides. Garnish with extra peaches, raspberries, and a few mint leaves if you like

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