Raspberry Peach Cake

Why You’ll Love This Recipe

• Bursting with flavor – The sweet peaches and tangy raspberries create the perfect balance of fruity goodness.
• Moist and tender – The cake is soft, light, and incredibly moist, making every bite a melt-in-your-mouth experience.
• Fresh ingredients – Using fresh fruit adds a natural sweetness and vibrant flavor to the cake.
• Versatile – It’s perfect for any occasion, from casual gatherings to more special celebrations.
• Simple to make – With just a few ingredients, this cake comes together easily and bakes in under an hour.

Ingredients

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

For the Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt (for added moisture)
• 1 cup fresh peaches, diced
• 1 cup fresh raspberries (or frozen, if needed)

For the Topping (optional)

• 1 tablespoon brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter (cold and cubed)
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix the dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar – In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs and vanilla – Beat in the eggs one at a time, making sure to incorporate each fully. Add the vanilla extract and mix again.
5. Add the sour cream or yogurt – Stir in the sour cream or Greek yogurt until the batter is smooth and well combined.
6. Combine the wet and dry ingredients – Gradually add the dry ingredients to the wet ingredients in batches, mixing gently to combine until the batter is smooth.
7. Fold in the fruit – Carefully fold in the diced peaches and raspberries, being cautious not to crush the raspberries.
8. Prepare the topping – In a small bowl, combine the brown sugar, flour, cold cubed butter, and cinnamon. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the cake batter.
9. Bake the cake – Pour the batter into the prepared cake pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool and serve – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve the cake warm or at room temperature, and enjoy!

Servings and Timing

• Servings: Makes 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour

Variations

• Gluten-Free Version – Substitute the all-purpose flour with a gluten-free flour blend. Make sure to add xanthan gum if your blend doesn’t include it.
• Berry Blend – Mix and match with other berries, like blackberries, strawberries, or blueberries, for a different twist.
• Lemon Zest – Add 1 tablespoon of lemon zest to the batter for a refreshing citrus flavor that complements the fruit.
• Vegan Version – Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water for each egg), non-dairy yogurt, and a plant-based butter alternative to make it vegan-friendly.
• Nuts – For added texture, fold in ¼ cup of chopped nuts, such as almonds or pecans, into the batter.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container for up to 3 days at room temperature.
• Refrigerator: If you prefer to keep it longer, store the cake in the fridge for up to 5 days.
• Freezer: You can freeze individual slices of the cake for up to 3 months. Wrap each slice in plastic wrap and store in a freezer-safe container.
• Reheating: Reheat slices in the microwave for 15-20 seconds or warm in the oven at 350°F for 5-7 minutes.

FAQs

Can I use frozen peaches or raspberries?

Yes! If fresh fruit isn’t available, you can substitute with frozen peaches or raspberries. Just be sure to thaw and drain the frozen fruit to avoid excess moisture in the batter.

Can I add a glaze to the cake?

Yes! A simple glaze made from powdered sugar and a bit of lemon juice or milk would complement the fruity flavors nicely. Drizzle it on top after the cake cools.

How do I know when the cake is done?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in an airtight container. Let it come to room temperature or warm it in the oven before serving.

Can I use other fruits in place of peaches and raspberries?

Yes! You can replace the peaches and raspberries with other seasonal fruits like strawberries, blueberries, or blackberries. The cake is versatile and works well with a variety of fruits.

Why is my cake dense?

If your cake turns out dense, it could be because the batter was overmixed. Be gentle when folding in the wet and dry ingredients, and avoid overmixing after adding the flour.

Can I make this cake without the crumble topping?

Yes, the crumble topping is optional. You can make the cake without it for a simpler dessert, or dust the finished cake with powdered sugar for a lighter touch.

Can I make the cake in a different pan?

You can use a different size pan, such as a 9-inch square pan, but keep in mind that the baking time may need adjustment. Check for doneness with a toothpick.

Conclusion

Raspberry Peach Cake is the perfect summer dessert, bursting with fruity flavors and topped with a light, crumbly topping that makes it feel special. Whether you’re enjoying it for a casual afternoon treat or serving it to guests at a gathering, this cake will delight everyone who takes a bite. Moist, fruity, and simple to make, it’s a perfect way to highlight fresh seasonal fruits!

---

Print