Description

This Strawberry Peach Cake is a deliciously moist and fruity dessert that combines the sweet flavors of fresh strawberries and peaches into a tender, buttery cake. Perfect for summer gatherings, it’s easy to make and beautifully topped with a dusting of powdered sugar. The cake features a soft crumb with bursts of juicy fruit in every bite, making it a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon all-purpose flour (for tossing fruit)

Wet Ingredients

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt

Fruit

1 cup fresh peaches (peeled and diced)
1 cup fresh strawberries (hulled and sliced)

Optional

Powdered sugar (for dusting)

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Instructions

Preheat and Prepare Pan: Preheat your 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, and salt until well combined. 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, which usually takes about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract evenly.
Incorporate Sour Cream: Stir in the sour cream or plain Greek yogurt until the batter is smooth and creamy.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, gently mixing until just combined to avoid overmixing.
Prepare the Fruit: In a separate bowl, toss the diced peaches and sliced strawberries with 1 tablespoon of flour. This helps prevent the fruit from sinking during baking.
Fold in Fruit: Gently fold the floured fruit into the batter, ensuring even distribution throughout.
Transfer Batter to Pan: Pour the prepared batter into the greased cake pan and spread evenly with a spatula.
Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to maintain temperature.
Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar if desired before slicing and serving.

Notes

Frozen fruit can be used if fresh strawberries and peaches are not available; make sure to thaw and drain excess liquid before adding.
This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
For a tangier flavor, substitute sour cream with plain Greek yogurt, which adds moisture and richness.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 19g
Sodium: 160mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg