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!
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.
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.
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