Cherry and Raspberry Cake Recipe

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup fresh raspberries
• 1 cup fresh cherries, pitted and halved

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the flour mixture to the creamed mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in the raspberries and cherries.
6. Pour the batter into the prepared pan and smooth the surface with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

Serve this delicious cherry and raspberry cake with a dollop of whipped cream or a scoop of vanilla ice cream. This cake is perfect for any occasion and is sure to impress your guests with its beautiful colors and flavors. Enjoy!