Description
This Strawberry Peach Cake is a delightful and moist dessert that combines the sweetness of fresh strawberries and ripe peaches with a tender, buttery cake base. Perfect for spring and summer gatherings, this cake features a fresh fruit topping and a soft crumb that melts in your mouth, making it an irresistible treat for fruit and cake lovers alike.
Ingredients
Cake Batter
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk
Fruit Topping
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh peaches, peeled and sliced
Optional Garnish
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick after baking.
- Prepare Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Pour Batter and Add Fruit: Spread the batter evenly into the prepared cake pan. Arrange the sliced strawberries and peaches evenly over the top, gently pressing them into the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The fruit will soften and slightly caramelize on top during baking.
- Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar and serve with whipped cream or ice cream for an extra special treat.
Notes
- Use ripe but firm peaches and strawberries to prevent excess moisture during baking.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Ensure not to overmix the batter to keep the cake tender and light.
- This cake is best enjoyed within 2 days when stored in an airtight container at room temperature.
