|

Raspberry-Peach Cake

Raspberry-Peach Cake

I had a ripe peach on the counter and a big handful of raspberries in the refrigerator that needed to be eaten up so I went in search of a recipe for dessert tonight. I found a delicious-looking raspberry-peach cake on Fine Cooking that looked simple, light, and delicious. I thought the recipe sounded interesting because it has you cook the cake for a while before adding the peaches and raspberries which made the cake fluffy instead of soggy. I adapted the recipe a touch by using sour cream instead of plain yogurt because it’s what I had on hand, I added a touch of lemon juice to the cake batter and served it with a sprinkling of powdered sugar. The cake was a big hit with the entire family and a great way to use up my ripe fruit. Win. Win.

Raspberry-Peach Cake

How to Make a Raspberry-Peach Cake

Preheat the oven to 350 degrees. Coat a springform 9-inch cake pan with cooking spray.

Beat together the sugar and butter until creamy, about 2 minutes. Add the egg, one at a time, along with the vanilla, and lemon juice & zest, beating until combined and creamy.

In a separate bowl, toss the flour together with the baking powder, baking soda, and salt until well combined.

Using a wide rubber spatula, fold in half the flour mixture, then the sour cream, and then the remaining flour mixture; mix until just. Scrape the batter into the prepared pan and spread evenly.

Raspberry-Peach Cake

Place into the oven to bake for 15 minutes.

Prepare the topping by combining the peeled peach slices, raspberries, sugar, and flour together in a bowl; toss to coat evenly.

After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.

Remove from the oven and allow to cool for a few minutes on a cooling rack before releasing the latch of the springform cake pan and removing it from the cake to allow it to continue to cool.

Serve with powdered sugar sprinkled on top. Enjoy.

Raspberry-Peach Cake

Raspberry-Peach Cake

Raspberry-Peach Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking / Original by Fine Cooking

Ingredients


  • Cake:
  • 6 tbsp unsalted butter at room temperature
  • 1 cup white sugar
  • 2 large eggs room temperature
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1/2 tsp vanilla extract
  • 2/3 cup sour cream or plain yogurt
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt

  • Fruit Topping:
  • 3/4 cup raspberries
  • 1 small ripe peach peeled & sliced
  • 1 tbsp sugar
  • 1 tbsp flour

  • Serving:
  • Powdered sugar sprinkled
  • Whipped cream optional

Instructions

  • Preheat the oven to 350 degrees. Coat a springform 9-inch cake pan with cooking spray.
  • Make the cake
    by beating together the sugar and butter until creamy, about 2 minutes.
  • Add the egg, one at a time, along with the vanilla, and lemon juice & zest, beating until combined and creamy.
  • In a separate bowl, toss the flour together with the baking powder, baking soda, and salt until well combined.
  • Using a wide rubber spatula, fold in half the flour mixture, then the sour cream, and then the remaining flour mixture; mix until just.
  • Scrape the batter into the prepared pan and spread evenly.
  • Place into the oven and bake for 15 minutes.
  • Prepare the topping
    by combining the peeled peach slices, raspberries, sugar, and flour together in a bowl; toss to coat evenly.
  • After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly.
  • Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.
  • Remove from the oven and allow to cool for a few minutes on a cooling rack before releasing the latch of the springform cake pan and removing it from the cake to allow it to continue to cool.
  • Serve with powdered sugar sprinkled on top. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Gloria Roa Baker says:

    5 stars
    This looks wonderful I love cakes with fruits!

  2. It is nice how easy this comes together and I bet you could customize it to use with any summer fruit!

  3. this is gorgeous! i adore upside-down cakes and am particularly liking your fruit combination!