@christopherhopkins1: Juicy Peach Raspberry Cake Refreshing Peach Raspberry Cake Delight Ingredients: For the Cake: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream 2 peaches, peeled and sliced 1 cup fresh raspberries For the Glaze: 1/2 cup powdered sugar 1-2 tbsp milk or cream 1/2 tsp vanilla extract Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined. Pour the batter into the prepared cake pan and spread it evenly. Arrange peach slices and raspberries on top of the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. To make the glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake. Slice and serve the cake with additional peach slices and raspberries if desired. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 250 kcal | Servings: 8 servings

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