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Juicy Peach Raspberry Cake

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A moist and fruity cake bursting with fresh peaches and raspberries, perfect for summer desserts.

Ingredients

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For the Crust:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup fresh peaches, diced
  • 1 cup fresh raspberries
  • 1 tbsp powdered sugar (for dusting)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, buttermilk, and vanilla extract. Mix until smooth.
  4. Gently fold in diced peaches and raspberries.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Let cool for 10 minutes, then dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/juicy-peach-raspberry-cake-3/