Raspberry Peach Cake Recipe

Introduction

This simple raspberry peach cake recipe delivers a wonderfully juicy and tender dessert perfect for any occasion. The combination of sweet summer peaches and tart raspberries creates a delightful flavor balance in every bite. For more fruity dessert inspiration, try this Baked Pears with Feta Honey and Cranberries Recipe. This easy cake comes together quickly and makes an impressive treat for family and friends.

Ingredients

This Juicy Peach Raspberry Cake combines sweet, ripe peaches with tart raspberries in a moist ricotta-based batter, creating a dessert that’s both light and satisfying with a delicate almond aroma.

• 1 cup granulated sugar
• 2 tablespoons light brown sugar (or additional granulated sugar)
• ½ lemon, zested
• ½ cup unsalted butter, melted and slightly cooled
• 1½ cups ricotta cheese, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 3 large eggs, room temperature
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1¾ teaspoons baking powder
• 1 cup chopped peaches plus thin peach slices for topping (optional)
• ½ cup fresh raspberries plus a few extra raspberries, halved, for topping
• ⅓ cup sliced almonds for topping (optional)
• Powdered sugar for dusting (optional)

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: This Juicy Peach Raspberry Cake recipe is about 20% faster than similar fruit-based cakes thanks to its straightforward preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Fruits

Wash and dry 3 medium ripe peaches and 1 cup fresh raspberries. Peel and slice peaches into ½-inch thick wedges. Gently toss raspberries with 1 tablespoon all-purpose flour to prevent sinking during baking.

Step 2 — Make the Cake Batter

In a large bowl, cream 1 cup softened butter with 1½ cups granulated sugar until light and fluffy. Beat in 3 large eggs one at a time, then mix in 2 teaspoons vanilla extract and 1 teaspoon almond extract.

Whisk together 3 cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt. Alternately add dry ingredients and 1 cup whole milk to butter mixture, beginning and ending with flour mixture.

Step 3 — Layer the Pan

Grease and flour a 9-inch springform pan. Spread half the batter evenly in the prepared pan. Arrange peach slices in concentric circles over batter, then scatter half the raspberries over peaches.

Top with remaining batter, spreading carefully to cover fruit. Arrange remaining peach slices and raspberries decoratively over the top.

Step 4 — Add Crumb Topping

Combine ½ cup all-purpose flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ cup cold cubed butter. Use fingers or pastry cutter to create coarse crumbs. Sprinkle evenly over cake batter and fruit.

Step 5 — Bake the Cake

Preheat oven to 350°F (175°C). Bake Juicy Peach Raspberry Cake for 60-70 minutes until golden brown and a toothpick inserted into center comes out clean.

Check at 50 minutes—if top browns too quickly, tent loosely with aluminum foil. The cake is done when it springs back when lightly pressed and pulls away from pan sides.

Step 6 — Cool and Serve

Let cake cool in pan on wire rack for 20 minutes before removing springform ring. Cool completely before slicing to prevent crumbling.

Serve Juicy Peach Raspberry Cake at room temperature. Dust with powdered sugar or serve with whipped cream for extra indulgence.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	45g
Fat	11g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This Juicy Peach Raspberry Cake can be easily adapted to meet various dietary needs without sacrificing flavor. Here are practical ingredient swaps to try.

• Protein Boost — Replace ½ cup of all-purpose flour with vanilla or unflavored whey protein powder for a richer, more satiating cake.
• Lower-Carb Option — Substitute granulated sugar with a monk fruit or erythritol blend to maintain sweetness while reducing the carbohydrate content.
• Dairy-Free Version — Use coconut oil or a plant-based butter alternative instead of dairy butter, and opt for almond or oat milk.
• Gluten-Free Adaptation — Swap all-purpose flour for a 1:1 gluten-free baking blend to create a light, tender crumb suitable for gluten sensitivities.
• Low-Sodium Variation — Omit added salt in the batter; the natural sweetness from the juicy peaches and raspberries will shine through.
• Whole Grain Twist — Use white whole wheat flour or oat flour for half the all-purpose flour to add fiber and a subtle nutty flavor.
• Reduced Sugar — Cut the sugar by one-third and enhance flavor with a teaspoon of vanilla or almond extract.
• Egg-Free Cake — Replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a vegan-friendly, moist texture.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic summer dessert combination.
• Serve alongside a dollop of freshly whipped cream or Greek yogurt for a lighter option.
• Perfect for afternoon tea, brunch gatherings, or as a stunning finale to a summer dinner party.
• Accompany with a glass of Moscato d’Asti or a sparkling rosé to complement the fruity flavors.
• Garnish with fresh mint leaves and a light dusting of powdered sugar for elegant presentation.
• Transform into individual portions by baking in ramekins for personalized desserts.

This Juicy Peach Raspberry Cake shines brightest when served slightly warm, allowing the fruit flavors to fully express themselves. The contrast between the tender cake and juicy fruit filling creates a memorable dessert experience that celebrates seasonal produce at its peak.

Common Mistakes to Avoid

• Mistake: Using underripe or overly soft peaches. Fix: Select firm but ripe peaches for clean slicing and better texture in the final Juicy Peach Raspberry Cake.
• Mistake: Not tossing fruit in flour before adding to batter. Fix: Lightly coat peach and raspberry pieces in flour to prevent them from sinking to the bottom during baking.
• Mistake: Overmixing the cake batter once flour is added. Fix: Mix just until the flour disappears to avoid developing too much gluten, which makes the cake tough.
• Mistake: Baking in a pan that’s too small. Fix: Use the correct pan size to ensure the Juicy Peach Raspberry Cake bakes evenly and doesn’t overflow.
• Mistake: Skipping the toothpick test for doneness. Fix: Check for a few moist crumbs clinging to a toothpick inserted into the center, as a completely clean pick often means overbaking.
• Mistake: Cutting the cake while it’s still hot. Fix: Let the Juicy Peach Raspberry Cake cool completely on a wire rack to allow the structure to set for clean slices.
• Mistake: Using frozen fruit without thawing and patting dry. Fix: Thaw frozen raspberries completely and pat them dry to prevent excess moisture from making the cake soggy.
• Mistake: Not creaming butter and sugar sufficiently. Fix: Cream the butter and sugar until light and fluffy to incorporate air for a better rise and tender crumb.
• Mistake: Adding raspberries too forcefully, causing them to burst. Fix: Gently fold in the raspberries at the final stage to keep them intact for vibrant pockets of flavor.

Storing Tips

• Fridge: Store the Juicy Peach Raspberry Cake in an airtight container for up to 3 days.
• Freezer: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven until heated through to a food-safe internal temperature of 165°F.

For best texture, allow the cake to cool completely before storing and bring frozen cake to room temperature before serving.

Conclusion

This Juicy Peach Raspberry Cake is a perfect summer dessert bursting with fresh flavor. We hope you love making it as much as we do! Try the recipe and share your results in the comments. For another delicious peach treat, check out our Heavenly Peach Cobbler Poke Cake Recipe. Don’t forget to subscribe for more sweet inspirations!

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FAQs

Can I use frozen peaches and raspberries for this Juicy Peach Raspberry Cake?

Yes, you can use frozen fruit, but thaw and drain them thoroughly first. Excess liquid from frozen fruit can make the batter too wet and affect the texture of your Juicy Peach Raspberry Cake.

How do I prevent the fruit from sinking to the bottom of the cake?

Toss your chopped peaches and raspberries in a light coating of flour before folding them into the batter. This simple trick helps suspend the fruit throughout the Juicy Peach Raspberry Cake as it bakes.

How should I store the leftover cake to keep it fresh?

Store any leftover Juicy Peach Raspberry Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days to maintain its moisture and flavor.