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For a dairy-free version, use coconut cream instead of sour cream and almond milk instead of regular milk. This adds a subtle tropical twist!
How to make:
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In another bowl, beat the softened butter with sugar until fluffy. Add eggs one at a time, beating well. Stir in vanilla.
Add Wet Ingredients: Mix in the sour cream and milk until smooth.
Combine Mixtures: Gradually fold in the dry ingredients until just combined.
Add Fruits: Gently fold in the diced peaches and raspberries.
Bake: Pour batter into the loaf pan, smooth the top, and bake for 55–60 minutes or until a toothpick comes out clean.
Cool & Glaze: Let cool 10 minutes in pan, then transfer to a rack. Mix powdered sugar and lemon juice into a glaze and drizzle over the cake.
Garnish: Decorate with raspberries and mint. Slice and enjoy!
Serving and storage tips:
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