Juicy Peach Raspberry Cake

Juicy Peach Raspberry Cake is a delightful dessert that combines the natural sweetness of ripe peaches with the tartness of fresh raspberries. With a soft and moist cake base, this treat is perfect for summer gatherings, brunches, or as a special dessert for any occasion. The vibrant colors and flavors make it as beautiful as it is delicious.

Why You’ll Love This Recipe

  • Bursting with Fresh Fruit: Every bite is loaded with juicy peaches and tangy raspberries.
  • Moist and Tender Cake: The buttery cake base is soft, fluffy, and perfectly complements the fruit.
  • Easy to Make: Simple ingredients and minimal prep make this an effortless yet impressive dessert.
  • Versatile: Serve it plain, with whipped cream, or a scoop of vanilla ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Milk
  • Fresh peaches (peeled and sliced)
  • Fresh raspberries
  • Powdered sugar (optional, for dusting)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Layer the fruit: Pour the batter into the prepared pan and smooth the top. Arrange the peach slices and raspberries evenly over the batter, pressing them slightly into the cake.
  7. Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Servings and Timing

  • Servings: 8–10 slices
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Variations

  • Mixed Berries: Swap out raspberries for blueberries, blackberries, or a mix of all three.
  • Gluten-Free: Use a 1:1 gluten-free baking flour to make this cake gluten-free.
  • Spiced Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
  • Upside-Down Cake: Arrange the fruit at the bottom of the pan and pour the batter over it for a gorgeous upside-down cake.
  • Citrus Kick: Add the zest of a lemon or orange to the batter for a fresh, citrusy note.

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Reheating: Serve the cake at room temperature, or warm slices in the microwave for 10–15 seconds.

FAQs

1. Can I use canned or frozen peaches?

Yes, you can use canned peaches (drained) or frozen peaches (thawed and patted dry). However, fresh peaches offer the best flavor and texture.

2. How do I prevent the fruit from sinking?

Toss the fruit lightly in flour before adding it to the batter to help keep it evenly distributed.

3. Can I use a different size pan?

You can use an 8-inch square pan or a springform pan, but you may need to adjust the baking time slightly.

4. Can I substitute the milk?

Yes, you can use almond milk, coconut milk, or buttermilk as alternatives.

5. What’s the best way to peel fresh peaches?

Blanch the peaches in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slide off easily.

6. Can I make this recipe dairy-free?

Use plant-based butter and milk alternatives to make this recipe dairy-free.

7. What’s the best way to serve this cake?

Serve it plain, with powdered sugar, whipped cream, or a scoop of vanilla ice cream for an indulgent dessert.

8. Can I add nuts to this recipe?

Yes, chopped almonds or pecans can be added to the batter or sprinkled on top for extra texture.

9. Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store it in an airtight container. Add powdered sugar or whipped cream just before serving.

10. Can I use this recipe to make cupcakes?

Yes, divide the batter into a lined muffin tin and reduce the baking time to 20–25 minutes.

Conclusion

Juicy Peach Raspberry Cake is a delightful dessert that’s perfect for showcasing summer’s best fruits. Its tender cake base and vibrant layers of peaches and raspberries create a harmonious balance of sweetness and tartness. Whether enjoyed plain or with a dollop of whipped cream, this cake is sure to become a favorite for any occasion!

Print
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Juicy Peach Raspberry Cake

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 810 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Juicy Peach Raspberry Cake is a delightful summer dessert that combines sweet, juicy peaches with tart raspberries in a moist and tender cake. It’s perfect for brunch, tea time, or as a show-stopping dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.


Ingredients

Units Scale
For the Cake Batter:
  • 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 or Greek yogurt
  • 1/4 cup milk
For the Fruit Layer:
  • 23 ripe peaches, thinly sliced (about 1 1/2 cups)
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
For the Topping (Optional):
  • 1/4 cup sliced almonds
  • Powdered sugar (for dusting)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
  • Prepare the Cake Batter:
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    • In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
    • Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
    • Alternate adding the dry ingredients and sour cream, beginning and ending with the dry ingredients. Mix just until combined, then stir in the milk to loosen the batter.
  • Prepare the Fruit Layer:
    • In a medium bowl, toss the peach slices and raspberries with sugar and flour until coated.
  • Assemble the Cake:
    • Spread half of the cake batter evenly in the prepared pan. Arrange half of the peach slices and raspberries over the batter.
    • Gently spread the remaining batter over the fruit layer, then top with the remaining peaches and raspberries. Sprinkle with sliced almonds if desired.
  • Bake the Cake:
    • Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Serve:
    • Dust the cooled cake with powdered sugar before serving. Serve with whipped cream or vanilla ice cream, if desired.

Notes

  • If fresh peaches and raspberries are not available, you can use frozen (thawed and drained) fruit.
  • The almonds add a nice crunch but can be omitted for a nut-free version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.


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