Raspberry Peach Cake is a delightful summer dessert that beautifully combines the sweet juiciness of peaches with the tartness of raspberries. This moist and tender cake is perfect for brunch, dessert, or even an afternoon pick-me-up. With simple ingredients and an easy preparation process, it’s a recipe that brings bakery-quality results to your home kitchen. Whether for a family gathering or a cozy personal treat, this Raspberry Peach Cake is sure to impress.
Why You’ll Love This Raspberry Peach Cake
- Flexible delight: Perfect for breakfast, a sweet dessert, or an afternoon treat.
- Balanced flavors: The mix of tart raspberries and sweet peaches creates a refreshing contrast.
- Beautifully moist: Butter, sour cream, and fruit keep the crumb soft and flavorful.
- Simple to prepare: Easy-to-follow steps make this a great choice for any home baker.
- Visually stunning: Bright fruit and a sugar-sprinkled top make it look as good as it tastes.
Ingredients
- ½ cup (113.5 g) salted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (120 g) fresh raspberries
- 1 cup (154 g) diced fresh peaches
- 3 tablespoons granulated sugar (for sprinkling on top)
Step-by-Step: How to Make Raspberry Peach Cake
- Preheat the oven: Warm your oven to 325°F (163°C) and grease a 9-inch springform pan or similar baking dish.
- Cream the butter and sugar: Using a stand mixer with a paddle attachment (or hand mixer), beat together butter and sugar until fluffy and pale.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each, then blend in the vanilla.
- Add dry ingredients: Mix in salt, baking powder, and half the flour until combined.
- Add sour cream and remaining flour: Gently fold in the sour cream, followed by the rest of the flour.
- Fold in the fruit: Carefully stir in the raspberries and peaches, being careful not to overmix.
- Prepare for baking: Spread the batter into the greased pan and sprinkle the top with 3 tablespoons of granulated sugar.
- Bake: Transfer the cake to the preheated oven and bake for 40–45 minutes, until golden on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake rest and cool before slicing.
Helpful Tips
- Tip: Ensure butter and eggs are at room temperature for a smoother batter.
- Light coating: Toss fruit in a little flour before adding to prevent sinking.
- Cinnamon twist: Add a pinch of cinnamon for an extra layer of flavor.
Substitutions and Variations
- Fruit variations: Swap in blueberries, blackberries, or nectarines for a twist.
- Gluten-free alternative: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Nutty addition: Sprinkle in chopped pecans or almonds for extra texture.
- Dairy-free swap: Replace butter and sour cream with plant-based alternatives.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap slices securely in plastic wrap and freeze for up to 3 months.
Nutritional Information
- Calories: 284 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 68 mg
- Sodium: 252 mg
- Fiber: 1 g
- Sugar: 26 g
- Vitamin A: 463 IU
- Vitamin C: 4 mg
- Calcium: 50 mg
- Iron: 1 mg
Serving Suggestions
- Serving idea: Enjoy warm with a scoop of vanilla ice cream for indulgence.
- Whipped cream topping: Add a dollop of fresh whipped cream.
- Simple glaze: Drizzle with a light lemon glaze for brightness.
Frequently Asked Questions About Raspberry Peach Cake
Can I use frozen fruit instead of fresh? Yes! Thaw and drain frozen raspberries and peaches before mixing into the batter.
Can I make this ahead of time? Definitely. Bake the cake a day in advance and store it covered at room temperature or in the fridge.
How do I prevent the fruit from sinking? Toss the fruit with a bit of flour before folding it into the batter.
Can I double this recipe? Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.
What makes this cake so moist? The combination of butter, sour cream, and fruit ensures a soft, tender crumb.
Conclusion
Wishing you joy in baking, and thank you for being part of our food-loving community! This Raspberry Peach Cake is a simple yet stunning recipe you’ll want to make again and again. Enjoy every slice!
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Raspberry Peach Cake
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A moist and flavorful Raspberry Peach Cake made with fresh fruit and simple ingredients. Perfect for brunch, dessert, or a sweet afternoon treat.
Ingredients
- ½ cup salted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1⅓ cups all-purpose flour
- 1 cup raspberries
- 1 cup diced peaches
- 3 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in salt, baking powder, and half the flour.
- Fold in sour cream, then the remaining flour.
- Gently fold in raspberries and peaches.
- Spread batter in the pan and sprinkle with sugar.
- Bake 40–45 minutes or until golden and a toothpick comes out clean.
- Cool before serving.
Notes
- Toss fruit in flour to prevent sinking.
- Substitute other berries or use gluten-free flour as needed.
- Store at room temperature for 2 days or refrigerate up to 5 days
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 26g
- Carbohydrates: 40g
- Protein: 4g