Description
Indulge in the delightful flavors of summer with this Strawberry Peach Cake. A moist and tender cake filled with fresh strawberries and peaches, perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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)
- 1 tablespoon all-purpose flour (for coating fruit)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs, vanilla extract, and sour cream until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Prepare fruit: Toss sliced strawberries and peaches with flour to coat.
- Combine fruit with batter: Gently fold the coated fruit into the batter.
- Bake: Pour the batter into the cake pan, spread evenly, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- This cake works beautifully with frozen fruit—just thaw and drain well before using.
- You can also add a splash of almond extract for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
