Ingredients
Scale
- ½ cup (113.5 g) salted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (120 g) raspberries
- 1 cup (154 g) diced peaches
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan or cake pan by spraying with non-stick spray.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar using a paddle attachment until well combined. Add the eggs and vanilla, beating until light and fluffy.
- Combine the salt, baking powder, and half of the flour, mixing until combined.
- Gently fold in the sour cream, followed by the remaining flour until just combined.
- Carefully fold in the raspberries and diced peaches until evenly distributed in the batter.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with the 3 tablespoons of granulated sugar.
- Bake in the preheated oven for 40-45 minutes or until the cake is lightly golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
Notes
For added flavor, consider mixing in some lemon zest into the batter.
This cake is best enjoyed fresh but can be kept in an airtight container for a couple of days.
Serve with whipped cream or vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.