Raspberry Peach Cake

Raspberry Peach Cake: A Delightful Summer Treat

As summer peaks, the delight of fresh fruits is unmatchable, especially when they’re baked into a comforting, warm cake. Today, I’m thrilled to share with you a recipe that blends sweet raspberries with juicy peaches, creating a dessert that’s not just delicious but also a beautiful centerpiece for any table. Here’s how to make the Raspberry Peach Cake, perfect for any summer gathering or a cozy family dessert.

Ingredients:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 and ¼ cups granulated sugar
• 2 oz salted butter, melted (½ cup)
• 2 eggs
• 1 cup low-fat plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 12 oz raspberries, fresh or frozen
• 1 tablespoon powdered sugar (for dusting raspberries)
• 2 medium yellow peaches, sliced

Instructions:

1. Prepare Your Pan:
   • Preheat your oven to 350°F (177°C).
   • Line a 9×3-inch springform pan with parchment paper on both the bottom and sides to ensure your cake can be removed easily.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the sifted flour and baking powder. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, combine the granulated sugar, melted butter, and eggs.
   • Beat with a whisk until the mixture is light and fluffy, about 1-2 minutes.
4. Incorporate Greek Yogurt and Vanilla:
   • Mix in the Greek yogurt and vanilla extract until just combined, ensuring not to overmix to keep the batter light.
5. Add Flour Mixture:
   • Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Prepare the Fruit:
   • Toss half of the raspberries with powdered sugar to enhance their flavor and gently fold them into the batter.
7. Assemble the Cake:
   • Pour the batter into the prepared pan.
   • Neatly arrange the sliced peaches and the remaining raspberries on top of the batter, creating a visually appealing pattern.
8. Bake:
   • Place the pan on the middle rack of your oven and bake for 45-50 minutes. If you’re using a non-convection oven, the baking might extend up to 1 hour.
   • The cake is done when a tester or toothpick inserted into the center comes out clean.
9. Cool and Serve:
   • Let the cake cool for 20 minutes in the pan.
   • Carefully lift it out using the edges of the parchment paper and transfer to a serving plate.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Calories: 320 per serving
• Servings: 8

This Raspberry Peach Cake is a fantastic way to use summer fruits that are bursting with flavor. The combination of raspberries and peaches with a hint of vanilla makes this cake a refreshing treat on any day. Whether you’re hosting a party or simply looking for a delicious way to end your meal, this cake promises to deliver satisfaction with every bite. Enjoy your baking and the delightful taste of summer!

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