Rustic One Bowl Peach and Raspberry Cake Recipe
This Rustic Peach and Raspberry Cake is an absolute delight to make and eat near the end of summer. The best time to make this is during peach season when peaches can be gorgeously juicy and full of flavour. A very simple vanilla cake batter (which only needs one bowl to prepare) is topped with freshly sliced peaches and raspberries to make this tasty cake. The flavours are reminiscent of a classic peach melba dessert. It’s not too sweet and bursting with flavour. Perfect to go with a cup of tea or coffee!
So how do I make this Peach and Raspberry Cake from scratch?
This delicious cake is so easy to make.
This is a simple cake made using the creaming method. This means that fat and sugar are beaten or “creamed” until pale and creamy. The eggs are then added, followed by the flour and flavouring.
To begin making this cake, add the soft butter and brown sugar to a large mixing bowl. Beat together for 3-4 minutes until pale and creamy. Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine. Add the flour, baking powder and beat for 1-2 minutes until smooth and few lumps remain. Add the chopped peaches and mix. Grease and line the one 8 inch cake tins and transfer the batter to the tin. Spread the batter evenly before scattering over the remaining sliced peaches and raspberries. Gently push the fruit into the cake batter.
Bake for 45-60 minutes. You will know the cake is cooked when a skewer inserted into the middle comes out clean. You can also tell by pressing gently on the top of the cake. If it springs back, it is ready. Allow to cool fully before removing from the tin and serving.
Frequently Asked Questions
This cake, if stored in an airtight container or tightly wrapped with cling film, can last for up to 5 days in the fridge or in a cool room. The cake is best served at room temperature so remove from the fridge at least 30 minutes before serving if possible.
Yes absolutely, you can use frozen peaches and/or frozen raspberries.
Yes, absolutely! For best results, freeze the cake as soon as it has cooled down after baking. Wrap tightly in cling film or place into an airtight container and freeze for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
You can use fresh peaches of any variety; white, yellow, donut peaches or even nectarines work well in this recipe. You can also used frozen or canned peaches. If using canned peaches, make sure to drain and rinse off any syrup before gently patting dry before using.
For more Cake Recipes, check out my Cake Category, here.
Peach Raspberry Cake
Equipment
- 1 Large mixing bowl
- 1 Sharp Knife
- 1 Electric whisk or stand mixer with paddle attachment
- 1 Rubber Spatula or Wooden Spoon
- 1 Sieve
- 1 round 8 inch cake tin
Ingredients
- 110 grams butter, soft, room temperature
- 100 grams soft light brown sugar
- 1 tsp vanilla paste or extract
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
- 100 grams peaches, chopped into large chunks
- 100 grams peaches, sliced
- 100 grams raspberries fresh or frozen
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl, add the room temperature butter, brown sugar and vanilla. Beat together for 2-3 minutes until the butter becomes creamy and lightens a little in colour.
- Add the eggs and mix again for 1-2 minutes until the mix is smooth and combined.
- Add the flour and baking powder to the sieve and sieve the dry ingredients directly into the bowl. Mix together again for 2-3 minutes until fully combined.
- Add the chopped chunks of peaches and mix together using a rubbter spatula or wooden spoon.
- Grease and line an 8 inch round cake tin with baking paper.
- Trasnfer the cake batter to the cake tin and spread out evenly.
- Scatter the sliced peaches and raspberries on top of the cake batter and gently press the fruit down into the cake batter.
- Bake for 35-40 minutes until the cake has risen and turned an even golden brown all over.
- Check the cake is fully cooked by inserting a toothpick or thin, sharp knife into the centre. If it comes out dry and clean, the cake is cooked. If it comes out wet and sticky, cook for another 10 minutes before checking again.
- Allow the cooked cake to cool fully before removing from the tin and slicing into portions.
- Leftovers can be tightly wrapped and stored at room temperature for up to 3 days.
Would you like to share your thoughts?