Have you ever wanted to whip up a delightful dessert that seamlessly blends the flavors of sweet peaches and tart raspberries into a moist and aromatic cake? Look no further than this Peach Raspberry Tea Cake recipe. It’s a perfect treat for your next gathering or simply for an indulgent afternoon tea break. The combination of juicy peaches, tangy raspberries, and a hint of vanilla creates a harmonious symphony of flavors that will leave your taste buds singing. So, let’s dive in and create this irresistible Peach Raspberry Tea Cake that will surely become a new favorite in your baking repertoire.
**Peach Raspberry Tea Cake**
**Ingredients:**
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 2 ripe peaches, peeled and sliced
– 1 cup fresh raspberries
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. **Incorporate Eggs and Vanilla:** Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
5. **Alternate Mixing:** Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. **Layer the Fruits:** Spread half of the batter into the prepared cake pan. Arrange a layer of sliced peaches and raspberries on top of the batter.
7. **Add Remaining Batter:** Carefully spread the remaining batter over the fruit layer, smoothing the top with an offset spatula.
8. **Top with More Fruits:** Decoratively top the cake with the remaining peach slices and raspberries, gently pressing them into the batter.
9. **Bake and Test:** Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. **Cool and Serve:** Allow the Peach Raspberry Tea Cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Now, sit back, relax, and savor each delightful bite of this Peach Raspberry Tea Cake! Enjoy its moist crumb, bursting with the fresh flavors of summer fruits. Whether shared with friends or enjoyed alone with a cup of tea, this tea cake is sure to bring warmth and joy to any occasion. Feel free to experiment with different fruit combinations or add a sprinkle of powdered sugar on top for extra sweetness. Happy baking!
