Raspberry Peach Cake
A delicious summer cake combining the sweetness of peaches and raspberries. Easy to make and perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 cups fresh raspberries
- 2 cups fresh peaches, sliced
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in raspberries and peaches.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.