Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan with butter or baking spray, dusting with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract.
- Mix in sour cream and milk until smooth. Gradually add dry ingredients, mixing until just combined.
- Gently fold in diced peaches and most raspberries, reserving a few for garnish.
- Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk powdered sugar and lemon juice to make a glaze. Drizzle over the cooled cake.
- Garnish with fresh raspberries and mint leaves, then slice and serve.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 14gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 3mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
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