Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
1/2 cup powdered sugar
2 tablespoons lemon juice
Fresh raspberries and mint leaves for garnish
Instructions:
Preheat oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry: Add the sour cream and milk to the butter mixture and mix until combined. Gradually add the dry ingredients, mixing until just combined.
Fold in fruit: Gently fold in the diced peaches and raspberries.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Garnish: Garnish with fresh raspberries and mint leaves before serving.
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Kcal: 290 kcal
Servings: 8 servings
