Irresistible Summer Peach Raspberry Cake

Mix in the sour cream until fully combined.
6. Combine Dry and Wet Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
7. Fold in Fruits:

Gently fold in the fresh raspberries and sliced peaches, being cautious not to break the fruit too much.
8. Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Make the Glaze:

In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk if necessary to reach your desired consistency.
11. Glaze the Cake:

Once the cake is completely cooled, drizzle the glaze over the top.