Irresistible Summer Peach Raspberry Cake
A delightful summer cake combining juicy peaches and tart raspberries, creating a tender crumb and vibrant flavors, perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base of our cake, providing a soft, tender crumb.
- 1 teaspoon baking powder For that perfect lift, ensuring the cake rises beautifully.
- 1/2 teaspoon baking soda Adds a gentle leavening effect, creating a fluffy texture.
- 1/2 teaspoon salt Balances out the sweetness and enhances the flavors.
Wet Ingredients
- 1/2 cup unsalted butter, softened Contributes to moisture and a rich flavor.
- 1 cup granulated sugar Sweetens the cake, making it irresistible.
- 2 large eggs Provides structure and richness.
- 1 teaspoon vanilla extract Adds warmth and aromatic depth.
- 1 cup buttermilk Ensures the cake remains moist and tender.
Fruits
- 2 cups fresh peaches, sliced Juicy and luscious, bursting with sweet goodness.
- 1 cup fresh raspberries Tart and bold, adding a vibrant pop of flavor.
- 1/4 cup granulated sugar (for compote) Helps to create a delightful sauce with the fruits.
- 1 tablespoon lemon juice Brightens the flavors and enhances the fruit.
Frosting Ingredients
- 2 cups heavy cream To create a luxurious whipped frosting.
- 1/4 cup powdered sugar Sweetens the whipped cream while giving it a smooth texture.
- 1 teaspoon vanilla extract (for frosting) Complements the whipped cream with its aromatic sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Compote Preparation
- In a saucepan over medium heat, combine the sliced peaches, raspberries, granulated sugar, and lemon juice. Cook, stirring occasionally, for about 10 minutes until the fruit is softened and the mixture is slightly thickened. Remove from heat and let cool completely.
Frosting
- In a large bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Assembly
- Place one layer of the cake on a serving plate. Spread half of the peach-raspberry compote evenly over the cake.
- Top with another layer of cake and spread the remaining compote on top.
- Finish with a generous layer of whipped cream frosting, spreading it evenly over the top and sides.
Notes
For best results, use fresh, ripe peaches and raspberries. Chill your mixing bowl and whisk before whipping the cream for better texture. Consider adding a dash of cinnamon to the flour mixture for extra warmth.