Juicy Peach Raspberry Cake

Juicy Peach Raspberry Cake – Delicious Summer Dessert

A delightful fusion of sweet summer flavors and luscious textures that will transport your taste buds to a sunny orchard. This cake combines the succulent juiciness of ripe peaches with the tart burst of fresh raspberries, creating a harmonious blend that is both refreshing and indulgent.

Each bite of the Juicy Peach Raspberry Cake is a celebration of the finest seasonal produce, expertly crafted into a dessert that is as beautiful as it is delicious. The peaches, with their vibrant hue and natural sweetness, pair perfectly with the raspberries’ tangy zest, creating a flavor profile that is both balanced and complex. The cake itself is moist and tender, providing the perfect backdrop for these fruity stars.

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, the Juicy Peach Raspberry Cake is sure to impress. Its stunning presentation, with layers of golden cake interspersed with vibrant fruit, makes it a showstopper on any dessert table. And the taste? It’s nothing short of extraordinary.

Join us in savoring the essence of summer with each slice of this exquisite cake. The Juicy Peach Raspberry Cake is more than just a dessert; it’s an experience, a journey through the lush orchards and berry patches of your sweetest dreams. Indulge, delight, and enjoy!


  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 3/4 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 cup sour cream
  10. 1/4 cup milk
  11. 1 cup fresh peaches, peeled and diced
  12. 1 cup fresh raspberries
  13. 1/2 cup powdered sugar
  14. 2 tablespoons lemon juice
  15. Fresh raspberries and mint leaves for garnish


  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Add the sour cream and milk to the butter mixture, mixing until combined.
  5. Gradually add the dry ingredients, mixing until just combined.
  6. Gently fold in the diced peaches and raspberries.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  10. Drizzle over the cooled cake.
  11. Garnish with fresh raspberries and mint leaves before serving.

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