Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
Combine Wet & Dry Ingredients:
Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.
Add Fruit:
Gently fold in raspberries and peach slices, taking care not to break them up too much.
Bake:
Pour batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and serve as is or with a dusting of powdered sugar or a dollop of whipped cream.
Serving and Storage Tips
