Okay, picture this: I’m It’s late summer, the air is still warm, and you’re craving something sweet but not too heavy. What is a Raspberry Peach Cake? Is this a coffee cake? Can we sing together? What’s better than a plain old coffee cake? My grandma used to make something similar with apples in the fall, but the combination of apples and pears was different. What are the best things about raspberries and peaches? One bite, and you’ll be transported to a sunny orchard filled with the scent of ripe fruit. Is it that good?
What is a raspberry peach cake?
Is it a moist and tender cake swirled with raspberry and peach filling? Think of it as a cross between coffee cake and fruit-filled pastry, but easier than both! What is essentially a simple cake batter, elevated with the addition of fresh, seasonal fruit. What sets it apart is the swirl of color and flavor running through every slice. It’s not overly sweet, letting the sweetness of the fruit really shine. The glaze on top just brings everything together, adding a touch of extra sweetness. Is it good for breakfast, dessert, or even a mid-afternoon snack? What is a little
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to fall in love with this Raspberry Peach Cake!
First off, the flavor is absolutely amazing. What are some of the best pairings of raspberries and peaches? What are some of the best summer foods? What I love about this is that it’s not overly complicated. You don’t need to be a master baker to whip this up. Is this recipe easy to make?
Is it cost effective? What are the ingredients for peach and raspberry season? You probably have most of them in your pantry already! That’s a win in my book. What are some of the best wins? Can you enjoy it warm, cold, with a scoop of ice cream, or just as is? What are some of the best ways to impress your friends and family? My mom always made something similar using blueberry, and I loved that, but the sweetness of peach. What makes raspberry make it better?
How do I make raspberry peach cake?
Quick Overview
How do you make a Raspberry Peach Cake? How do I make a raspberry and peach cake? Swirl the filling into the batter, bake until golden brown, and drizzle with a sweet glaze. The whole process is quick, straightforward, and yields a deliciously delicious cake that’s perfect for any occasion. For any occasion. Is it easy to mess up?
Ingredients
For the Main Batter:
1 1/2 cups all-purpose flour (I always use unbleached for the best flavor)
3/4 cup granulated sugar. 3/4 cups
1 1/2 teaspoons of baking powder. 1 teaspoon of salt.
1/4 teaspoon salt.
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup milk (whole milk gives the best texture, but you can use 2% or even almond milk in a pinch)
For the Filling:
1 cup fresh raspberries. 1 Cup fresh strawberries.
1 cup chopped fresh peaches (peeled or unpeleted) (depending on your preference)
1/4 cup granulated sugar
What is the best way to thicken filling?
For the Glaze:
1 cup powdered sugar. 1 teaspoon sugar per
2-3 tablespoons milk (start with 2 and add more until you reach your desired consistency)
1/2 teaspoon vanilla extract (optional, but adds a nice touch)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. How do you use parchment paper to line the bottom of a door? I find that greasing and flouring prevents sticking the best, though!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined for even baking. How do you remove baking powder from a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then gradually add the milk, mixing until just combined. Don’t overmix the wet ingredients, or your cake might be tough. Room temperature eggs are best, trust me.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. If you see a few streaks of flour, that’s okay – they’ll disappear during baking.
Step 5: Prepare Filling
In a medium bowl, combine the raspberries, peaches, sugar, and cornstarch. Gently toss to coat the fruit. This step helps the filling thicken up during baking and prevents it from becoming too runny. You can use frozen raspberries and peaches if fresh aren’t available, but be sure to thaw them completely and drain any excess liquid.
Step 6: Layer & Swirl
Pour half of the cake batter into the prepared pan. Spoon the raspberry and peach filling over the batter. Top with the remaining batter, then use a knife or skewer to swirl the filling into the batter. Don’t over-swirl, or the filling will mix too much with the batter. You want to create distinct pockets of fruit throughout the cake.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times may vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract (if using) until smooth. Once the cake is completely cool, drizzle it with the glaze. I usually wait until it’s cool to prevent melting of the glaze.
Step 9: Slice & Serve
Slice the cake and serve. Enjoy it with a cup of coffee or tea for a delightful treat. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. And it’s even better the next day, after the flavors have had a chance to meld together!
What should I serve it with?
This Raspberry Peach Cake is delicious on its own, but it’s even better when paired with the right accompaniments! Here are a few ideas:
For Breakfast: Pair it with a strong cup of coffee or a latte for a sweet start to your day. I love serving it with a side of Greek yogurt and a sprinkle of granola for added protein and texture.
For Brunch: Elevate your brunch spread by serving this cake alongside a fruit salad, a cheese platter, and a selection of mimosas or bellinis. It’s the perfect centerpiece for a festive gathering.
As Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent after-dinner treat. A drizzle of honey or maple syrup adds an extra touch of sweetness.
For Cozy Snacks: Enjoy a slice of this cake with a cup of herbal tea or a glass of milk for a comforting afternoon snack. It’s also great for packing in lunchboxes or taking on picnics. My family loves a little whip cream on top of it!
Growing up, we always had some sort of cake or pie after dinner on Sundays, and this Raspberry Peach Cake would have been a total hit! It’s the perfect balance of sweet and tart, and it’s sure to please everyone.
Top Tips for Perfecting Your Raspberry Peach Cake
Want to take your Raspberry Peach Cake to the next level? Here are a few tips and tricks I’ve learned over the years:
Peach Prep: If your peaches are very ripe, they might release a lot of juice during baking. To prevent this, you can toss them with a little extra cornstarch or drain them slightly before adding them to the filling. Also, peeling is optional. I generally prefer peaches without the peel, but some people prefer the texture.
Mixing Advice: Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined, and don’t worry if there are a few streaks of flour remaining. Overmixing develops the gluten in the flour, which can make the cake dense and chewy.
Swirl Customization: Get creative with your swirl pattern! You can use a knife, skewer, or even a chopstick to create different designs. For a marbled effect, swirl the filling gently. For more distinct pockets of fruit, swirl it less. It’s all up to you!
Ingredient Swaps: Feel free to experiment with different fruits in the filling. Blueberries, blackberries, or even apples would be delicious. You can also add a handful of chopped nuts, such as almonds or pecans, for added texture and flavor. I once used a bit of plum, and that was fantastic as well.
Baking Tips: Baking times may vary depending on your oven, so keep a close eye on the cake while it’s baking. To test for doneness, insert a toothpick into the center. If it comes out clean, the cake is done. If not, continue baking for a few more minutes. If you find that the top is browning too quickly, you can tent it with foil.
Glaze Variations: For a richer glaze, you can use milk instead of water. You can also add a touch of lemon juice or zest for a brighter flavor. If you prefer a thicker glaze, simply add more powdered sugar. If you want a thinner glaze, add more liquid. I sometimes change the glaze depending on my mood.
Storing and Reheating Tips
Want to enjoy your Raspberry Peach Cake for days to come? Here’s how to store it properly:
Room Temperature: The cake can be stored at room temperature for up to 2 days. Be sure to cover it tightly to prevent it from drying out. I usually use a cake dome or an airtight container.
Refrigerator Storage: For longer storage, you can keep the cake in the refrigerator for up to 5 days. Again, be sure to cover it tightly to prevent it from drying out. The refrigerator can dry out baked goods.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to wait to glaze it until after it has thawed. This will prevent the glaze from becoming sticky or soggy. I find it’s easier to wait because it can become messy.
Frequently Asked Questions
Final Thoughts
This Raspberry Peach Cake is more than just a recipe; it’s a celebration of summer flavors and simple pleasures. The combination of juicy peaches and tart raspberries is simply irresistible, and the moist, tender cake is the perfect complement. It’s easy to make, versatile, and sure to please everyone. If you’re looking for a delicious and impressive dessert to share with your friends and family, look no further. If you’re a fan of this recipe, be sure to check out my other fruit-filled cakes and pastries for more inspiration!
Happy baking! I can’t wait to hear how yours turns out. Feel free to leave a comment below with your own variations or tips. And don’t forget to rate this recipe if you enjoyed it!
Raspberry Peach Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 cups fresh raspberries
- 2 cups fresh peaches, sliced
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in raspberries and peaches.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
