There’s something truly magical about baking with fresh fruit, and this Juicy Peach Raspberry Cake is a prime example. As a food writer, I’m always looking for ways to capture the essence of a season in a dessert, and this loaf cake does just that for summer. It’s incredibly moist, packed with tender peaches and tart raspberries, and topped with a bright lemon glaze that brings all the flavors together. It’s the kind of cake that makes any occasion feel a little more special, whether it’s a lazy Sunday brunch or an impromptu get-together.
Why I Love This Recipe
I’m a big believer in cakes that are easy to make but taste utterly divine, and this peach raspberry cake fits the bill perfectly. What I adore most about it is the incredible juiciness that the fresh peaches bring, paired with the tangy pop of the raspberries. The sour cream and milk in the batter ensure a wonderfully moist crumb, a texture that I find absolutely essential in a good loaf cake. Plus, the simple lemon glaze is the perfect finishing touch, adding a zesty brightness that cuts through the sweetness just right. It’s truly a cake that celebrates the best of summer’s bounty in every single bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup fresh peaches, peeled and diced
- 1 cup fresh raspberries
- ½ cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (for the glaze, freshly squeezed is best!)
- Fresh raspberries and mint leaves for garnish (optional)
Swaps and Notes
- Fruit Variations: While peaches and raspberries are a dream team, feel free to experiment! Blueberries, blackberries, or even sliced plums would be delicious. If using frozen fruit, don’t thaw it; toss it with a tablespoon of flour before folding into the batter to prevent it from sinking.
- Dairy Alternatives: For a dairy-free option, you can use dairy-free sour cream and milk substitutes. The texture might vary slightly but it will still be delicious.
- Flavor Boosters: A pinch of cinnamon or nutmeg could be added to the dry ingredients for a warmer spice note, especially if you’re leaning more into the peach flavor.
- Glaze Alternatives: If you’re not a fan of lemon, a simple vanilla glaze (powdered sugar and milk/water with vanilla) or even just a dusting of powdered sugar would be lovely.
- Loaf Pan Size: This recipe is designed for a standard 9×5 inch loaf pan. Adjust baking time if using a different size.
Steps for the Recipe
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Take a moment to grease and lightly flour a standard loaf pan. This ensures your beautiful cake won’t stick!
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking them together helps to distribute the leavening agents evenly. Set this bowl aside for a moment.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (or by hand with a whisk and some elbow grease!), beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract.
- Incorporate Wet Ingredients: Add the sour cream and milk to the butter mixture, mixing on low speed until just combined. Don’t overmix here.
- Combine Wet and Dry: Gradually add the dry ingredients from step 2 to the wet mixture, mixing on low speed or by hand until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake. A few small lumps are okay.
- Fold in Fruit: Gently fold in the diced peaches and fresh raspberries. Try to distribute them evenly throughout the batter without mashing the fruit too much.
- Bake the Cake: Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Bake for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool Completely: Allow the cake to cool in the pan on a wire rack for about 10 minutes. This helps it firm up before you attempt to remove it. After 10 minutes, carefully transfer the cake from the pan directly to the wire rack to cool completely. This is important before glazing.
- Prepare and Drizzle Glaze: Once the cake is completely cool, whisk together the powdered sugar and lemon juice in a small bowl until you have a smooth, pourable glaze. Drizzle this glaze generously over the cooled cake.
- Garnish and Serve: Garnish with extra fresh raspberries and a few mint leaves for a beautiful presentation, if desired. Slice and serve!
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, sour cream, and milk are at room temperature. This helps them emulsify properly, creating a smoother batter and a more even cake texture.
- Don’t Overmix: This is a golden rule for most cakes! Overmixing develops gluten, which can lead to a tough, dry cake. Mix just until the ingredients are combined.
- Properly Dice Peaches: For the best results, dice your peaches into roughly 1/2-inch pieces. Too large, and they might make the cake too wet; too small, and they’ll disappear.
- Cool Completely Before Glazing: This is crucial! If you glaze a warm cake, the glaze will simply melt and run off, leaving you with a sticky mess instead of a beautiful drizzle.
- Test for Doneness: The toothpick test is reliable, but also look for a golden-brown top and edges that are pulling away slightly from the pan.
Serving Suggestions and Pairings
This Juicy Peach Raspberry Cake is delightful on its own, but it also pairs wonderfully with a few simple additions. A dollop of whipped cream or a scoop of vanilla bean ice cream would be heavenly. For a touch of elegance, consider serving it with a light raspberry coulis or a scattering of fresh berries.
If you have a sweet tooth like me, you’ll also love these other dessert recipes:
- For a truly unique party dessert, my How This Unicorn Poke Cake Became My Favorite Party Trick is always a hit!
- Indulge your chocolate cravings with These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a brownie aficionado, you have to try The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot!).
Storage and Leftover Tips
This cake stores beautifully! Keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. If you want to freeze it, wrap the cooled, unglazed cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then glaze before serving.
More Recipes You Will Love
If you enjoyed the fruity sweetness of this cake, you’ll surely appreciate these other delightful treats:
- Get ready for some holiday cheer with The Easter Cookies Everyone Will Be Talking About (And Asking the Recipe For!).
- And for a refreshing, no-bake option, check out my This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
Final Thoughts
This Juicy Peach Raspberry Cake is more than just a dessert; it’s a celebration of simple, fresh flavors and the joy of home baking. It’s incredibly versatile, forgiving, and guaranteed to bring smiles. The balance of sweetness from the peaches, tartness from the raspberries, and the bright lemon glaze creates a harmonious bite that’s utterly addictive. I hope it becomes a cherished recipe in your kitchen, just as it has in mine.
What are your favorite fruits to bake with? Let me know in the comments below! And don’t forget to follow Chef Maniac for more delightful recipes and kitchen inspiration!
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