I will noway forget the first time I made this Juicy Peach Raspberry Cake. It was the height of summer, and I’d gone a bit overboard at the growers request. My kitchen counter was overflowing with ripe peaches that were incensing my entire apartment with their sweet scent. A friend had also blessed me with a handbasket of lately picked snorts from her theater . They were both so perfect that I could not bear the study of a single berry or peach going to waste!
After a quick call to my grandmother( Cooking expert in the family ), I decided to try combining these summer fruits into a simple cake. The result was this noble Juicy Peach Raspberry Cake that has come my hand summer cate. and I have been getting requests for the form ever ago.
What makes this cake so special is how the sweet flesh of the peaches blends with the tangy taste of the berries. It’s suchlike summer sun in cake form! And the stylish part? It’s incredibly forgiving and simple to make – perfect indeed if you are just starting your baking trip.
Table of Contents
Why You’ll Love This Juicy Peach Raspberry Cake
There is commodity magical about the combination of peaches and snorts that makes this cake infectious. Then is why this form is worth trying
- It’s a perfect way to use up summer fruit at its peak
- The cake is wettish and tender, with pockets of fruit in every bite
- It’s lower fussy than a pie but has all those succulent fruit flavors
- You can serve it warm with ice cream for cate or enjoy a slice with coffee the coming morning
- The form is forgiving – perfect for newcomers or cookers who like to experiment
- It’s a healthier cate option that still feels indulgent and special
Plus, there is nothing better than cutting into a cake and seeing those beautiful gobbets of peach and ruby-red snorts scattered throughout. It’s as enough as it’s succulent!
The Recipe
Ingredients
For the Fruit Filling:
- 3 medium peaches, ripe but firm (about 1 pound)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Cake Batter:
- 1 ½ mugs each- purpose flour
- 1½ teaspoons baking powder
- ¼ tablespoon baking soda pop
- ½ tablespoon swab
- ½ mug( 1 stick) unsalted adulation, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla excerpt
- ½ tablespoon almond excerpt( voluntary, but adds lovely flavor)
- ½ mug sour cream or plain Greek yogurt
For the Topping:
- 2 tablespoons granulated sugar
- ¼ tablespoon ground cinnamon
- 2 soupspoons sliced almonds( voluntary)
Equipment Needed
- 9-inch round cake pan or springform pan
- Mixing bowls (large and medium)
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Parchment paper
Making Your Juicy Peach Raspberry Cake
Preparing the Fruit
- Preheat your roaster to 350 °F( 175 °C). Grease a 9- inch round cake visage and line the bottom with diploma paper for easy junking.
- Wash your peaches and snorts. For the peaches, you have two options you can peel them if you prefer, or leave the skin on for further color and texture( I generally leave it on). Cut the peaches into ½- inch gobbets, removing the recesses.
- In a medium coliseum, gently combine the peach gobbets, snorts, 2 soupspoons sugar, bomb juice, and cornstarch. The cornstarch helps absorb some of the authorities so your cake is not soppy. Set this admixture away while you prepare the batter.
Making the Cake Batter
- In a medium coliseum, whisk together the flour, incinerating greasepaint, incinerating soda pop, and swab. Set away.
- In a large coliseum, use an electric mixer to cream together the softened adulation and sugar until light and ethereal, about 3 twinkles. Do not rush this step – it’s what gives your cake that awful texture!
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla excerpt and almond excerpt( if using).
- Add half of the flour admixture to the adulation admixture and stir until just combined. also fold in the sour cream or Greek yogurt. Add the remaining flour admixture and gently stir until no dry stripes remain. The batter will be thick and that is exactly what we want!
Assembling and Baking
- Spread about two- thirds of the cake batter into your set visage, smoothing it out to the edges.
- Using a slotted ladle, smatter about half of the fruit admixture over the batter, leaving utmost of the redundant juice behind in the coliseum.
- Dollop the remaining batter over the fruit layer. Don’t worry about covering everything perfectly – the cake will rise and fill in as it bakes.
- Top with the remaining fruit mixture, again trying not to add too much excess juice.
- In a small coliseum, mix the 2 soupspoons sugar with the cinnamon, also sprinkle this admixture unevenly over the cake.However, scatter the sliced almonds on top, If using.
- Singe in the preheated roaster for 45- 55 twinkles, until a toothpick fitted into the center comes out with just a many wettish motes( not wet batter). The top should be golden brown and the fruit should be washing around the edges.
- Let the cake cool in the visage for at least 30 twinkles before removing. This gives the authorities time to settle and makes the cake easier to slice.
Helpful Tips for the Perfect Juicy Peach Raspberry Cake
Getting the Best Results
- Fruit Anecdotage Matters: Use peaches that are ripe but still firm.However, they’ll vanish into the cake, If they are too soft. also, use fresh, rotund snorts for the stylish flavor.
- Room Temperature Ingredients: Make sure your eggs and sour cream/ yogurt are at room temperature before mixing. Cold constituents do not incorporate as well
- Do not Overmix: Once you add the flour, blend just until combined. Overmixing can make your cake tough rather than tender.
- Check for Doneness: Every roaster is different, so start checking your cake at the 40- nanosecond mark.However, approximately cover with antipode for the remaining baking time, If the top is browning too snappily but the center is not done.
Possible Substitutions
- Fruit Options: No peaches or raspberries? This cake works beautifully with other summer fruits! Try nectarines, catches, blueberries, blackberries, or strawberries.
- Make it Healthier:You can replace up to half of the all- purpose flour with whole wheat flour. The cake will be slightly thick but still succulent.
- Dairy Alternatives: Dairy-free? Use coconut oil painting rather of adulation and your favorite factory- grounded yogurt rather of sour cream.
- Gluten-Free Version:Substitute a 11 gluten-free flour mix for the all- purpose flour. The texture might be slightly different, but it’ll still be delicious!
- Spice It Up: Try adding ½ tablespoon of cardamom or gusto to the batter for a warm spice note that complements the peaches beautifully.
Serving and Storage Suggestions
- Serve warm with a scoop of vanilla ice cream or a nugget of whipped cream for cate .
- The cake will keep at room temperature, covered, for over to 2 days. After that, store it in the refrigerator for another 2- 3 days.
- You can indurate individual slices wrapped tightly in plastic serape and antipode for over to 3 months. flux overnight in the refrigerator and warm slightly before serving.
Frequently Asked Questions About Juicy Peach Raspberry Cake
Can I use frozen fruit to make this Juicy Peach Raspberry Cake?
Yes, you can use frozen peaches and snorts, but there are a many adaptations to make. First, thaw the fruit fully and drain off the redundant liquid. Pat the fruit dry with paper apkins before using, else, your cake might be too wet. Keep in mind that frozen fruit tends to release further liquid during baking, so you might want to increase the cornstarch to 1 ½ ladles.
My peaches are not veritably ripe. Can I still use them in this Juicy Peach Raspberry Cake?
still, you can help bring out their agreeableness, If your peaches are not relatively ripe. Cut them as directed, also toss with an redundant teaspoon of sugar and let them sit for about 30 twinkles before making the cake. This will help draw out their natural agreeableness. You could also rally them in the roaster at 350 °F for about 10 twinkles before adding them to the form.
Can I make this Juicy Peach Raspberry Cake ahead of time for a party?
Absolutely! This cake actually tastes indeed better the day after incinerating as the flavors have time to meld.However, I’d recommend storing it in the refrigerator, also bringing it to room temperature before serving, If you are making it further than a day ahead. You can also warm individual slices compactly in the microwave oven if you prefer it warm.
My cake is browning too snappily but is not cooked through. What should I do?
still, simply cover it approximately with aluminum antipode, If you notice the top of your Juicy Peach Raspberry Cake is getting too brown before the center is cooked. This will help farther browning while allowing the cake to finish cuisine. Every roaster is different, so keep an eye on your cake as it bakes!
Can I turn this Juicy Peach Raspberry Cake recipe into muffins or cupcakes?
Yes! This batter works beautifully for muffins or cupcakes. Line a 12- mug muffin drum with paper liners, fill each about ⅔ full with batter, also add a spoonful of the fruit admixture on top of each. They’ll need lower baking time – launch checking around 20- 25 twinkles. It’s a great way to make individual servings that are perfect for brunch or lunchboxes!
Summer Sweetness in Every Bite
This Juicy Peach Raspberry Cake has come my go- to summer cate for good reason. It’s the perfect balance of
- Sweet, juicy peaches
- pungent, vibrant snorts
- Tender, caloric cake
- minimum fuss and maximum flavor
What I love most about this form is how it celebrates seasonal fruit at its peak. There is commodity so satisfying about transubstantiating simple constituents into commodity that makes people’s eyes light up when you bring it to the table.
Whether you are a seasoned chef or just starting out, this cake is forgiving and flexible. Do not stress about making it perfect – the rustic, manual look is part of its charm! The natural beauty of the fruit does utmost of the work for you.
I’d love to hear if you try this form! Did you stick with peaches and snorts, or did you trial with other fruits? Did you serve it for cate with ice cream or enjoy it with your morning coffee? Drop a comment below or tag me in your baking prints on social media.