Description
A delightful Strawberry Peach Cake featuring fresh summer fruits folded into a tender, moist batter. This easy-to-make dessert combines the natural sweetness of strawberries and peaches with a buttery, fluffy cake that is perfect for any occasion. Finished with a light dusting of powdered sugar, it’s a fresh fruit dessert that’s as beautiful as it is delicious.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for coating fruit)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh peaches, peeled and sliced
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth cake texture.
- Add Eggs and Flavoring: Beat the eggs in one at a time, mixing well after each addition. Then incorporate the vanilla extract and sour cream until thoroughly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
- Prepare Fruit: Toss the sliced strawberries and peaches with 1 tablespoon of flour to coat them. This step prevents the fruit from sinking to the bottom during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the cake batter, distributing them evenly without overmixing.
- Transfer to Pan: Pour the batter into the prepared cake pan, spreading it out evenly.
- Bake: Bake for 40–45 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Optional Dusting: Before serving, dust the top of the cooled cake with powdered sugar for a decorative and sweet finish.
Notes
- This cake is equally delicious when made with frozen fruit—just thaw and drain them well before adding to the batter.
- For an extra layer of flavor, consider adding a splash of almond extract to the batter.
