Description
Raspberry peach cake brings summer’s sweetness to your dessert table with layers of juicy fruit and tender crumb. Rich, moist cake layers adorned with fresh raspberries and ripe peaches create a delightful treat you’ll savor to the last delicious bite.
Ingredients
Scale
Primary Dry Ingredients:
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1.25 cups granulated sugar
Primary Wet Ingredients:
- 2 eggs
- 1 cup low-fat plain Greek yogurt
- 2 ounces (½ cup) salted butter, melted
- 1 teaspoon pure vanilla extract
Fruit and Garnish:
- 12 ounces raspberries, fresh or frozen
- 2 medium yellow peaches, sliced
- 1 tablespoon powdered sugar (for dusting raspberries)
Instructions
- Set the oven temperature to 350°F (177°C) and prepare a 9×3-inch springform pan by lining the bottom and sides with parchment paper.
- In a medium mixing bowl, sift together the all-purpose flour and baking powder until well combined.
- In a separate large bowl, whisk together the granulated sugar, melted unsalted butter, and eggs until the mixture becomes light and airy, approximately 1-2 minutes.
- Incorporate the plain Greek yogurt and pure vanilla extract into the wet ingredients, stirring until just integrated.
- Gradually fold the flour mixture into the wet ingredients, using gentle whisking motions to prevent over-mixing and maintain the batter’s delicate texture.
- Gently coat half of the fresh raspberries with powdered sugar, then delicately fold them into the cake batter.
- Transfer the batter to the prepared springform pan, spreading it evenly.
- Artfully arrange the sliced peaches and remaining whole raspberries across the top of the batter.
- Place the cake on the middle oven rack and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. For standard ovens, baking might require up to 1 hour.
- Allow the cake to cool within the pan for 20 minutes, then carefully remove by lifting the parchment paper edges and transfer to a serving plate.
Notes
- Bursting with summer’s sweetest flavors, this cake combines juicy peaches and tangy raspberries in a soft, tender crumb.
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Gently fold raspberries to prevent crushing and maintain beautiful fruit distribution throughout the batter.
- Parchment paper is crucial for easy cake removal and preventing sticking to the pan.
- Watch the cake closely during baking, as oven temperatures can vary; a clean toothpick indicates perfect doneness.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 258 kcal
- Sugar: 23 g
- Sodium: 105 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 62 mg