Peach-Raspberry Cream Cake

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup whole milk
• 1/4 cup peach preserves
• 1/2 cup raspberries, divided
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional raspberries and peach slices for garnish

Instructions:

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4. Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Stir in the peach preserves and 1/4 cup of raspberries.
6. Pour the batter into the prepared pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
7. In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Fold in the remaining raspberries.
8. Spread the raspberry cream on top of the cooled cake. Add additional raspberries and peach slices on top for garnish.

Verdict:

This Peach-Raspberry Cream Cake is a delicious and refreshing summertime dessert! The combination of juicy peaches and tangy raspberries is perfectly balanced, and the fluffy cream on top adds a light and creamy texture to the cake. Serve this cake at your next BBQ, picnic, or family gathering for a delightful dessert that everyone will love.

Serving Suggestions:

Serve the Peach-Raspberry Cream Cake chilled for the best taste. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert option.