Juicy Peach Raspberry Cake

Instructions

1️⃣ Preheat and Prepare

1. Preheat the oven to 175°C (350°F). Grease and flour a loaf pan, or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2️⃣ Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy — about 2–3 minutes. This step adds air to the batter for a tender crumb.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3️⃣ Combine Wet and Dry Ingredients

1. Add the sour cream and milk to the butter mixture, mixing until just combined.
2. Gradually add the dry ingredients, stirring gently until the batter comes together. Do not overmix — this keeps the cake soft.

4️⃣ Add the Fruit

1. Gently fold in the diced peaches and raspberries using a spatula, being careful not to crush the fruit too much. Their juices will add flavor and moisture to the cake.
2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

5️⃣ Bake the Cake