Raspberry Peach Cake
A single layer raspberry peach cake topped with a sugary coating. It's a quick one bowl recipe that is easy to throw together and tastes like summer.
Ingredients
- •½ cup salted butter (room temperature)
- •1 cup granulated sugar
- •2 large eggs (room temperature)
- •1 tsp. vanilla extract
- •½ cup sour cream
- •½ tsp. salt
- •1 tsp. baking powder
- •1⅓ cups all-purpose flour
- •1 cup raspberries
- •1 cup diced peaches
- •3 T. granulated sugar (for sprinkling on top)
Instructions
- Preheat oven to 325°F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.
- In a large mixing bowl, fitted with a paddle attachment, cream together butter and sugar until combined. Add in the eggs and vanilla and beat until light and airy.
- Mix in salt, baking powder and half the flour until combined.
- Fold in the sour cream, followed by the rest of the flour.
- Carefully fold in the raspberries and peaches.
- Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar.
- Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
