Fast Peach Raspberry Cake

Of all the recipes that have graced my kitchen, this Fast Peach Raspberry Cake holds a truly special place in my family’s heart. I remember the first time I made it. It was a sun-drenched Saturday afternoon, and friends had called to say they were stopping by in an hour. Panic set in for a moment. I wanted to offer them something warm, homemade, and memorable, but I was short on time. I quickly scanned my counter and saw a bowl of perfectly ripe peaches and a pint of vibrant raspberries from the farmer’s market. This recipe, a gem I had bookmarked for just such an emergency, came to the rescue. The house filled with the intoxicating aroma of baked peaches, tangy raspberries, and warm vanilla. When I pulled the golden-crusted cake from the oven, it looked like a rustic masterpiece. We served it warm, with a simple dusting of powdered sugar, and the reaction was immediate. There were murmurs of delight, questions for the recipe, and a collective sigh of contentment. It’s more than just a cake; it’s a celebration of summer in its purest form. The cake itself has a wonderfully tender and moist crumb, studded with pockets of juicy, sweet peach and punctuated by the bright, tart burst of raspberries. It’s incredibly simple to make, relying on basic pantry staples, yet it delivers a result that feels elegant and thoughtfully prepared. Now, it’s our go-to dessert for everything from last-minute guests to quiet family evenings. It’s proof that the most delicious and impressive treats don’t have to be complicated.

Ingredients

Here are the simple, wholesome ingredients you’ll need to create this delightful cake. Using fresh, high-quality ingredients will yield the best flavor and texture.

• 1 ½ cups (180g) All-Purpose Flour: This forms the structural base of our cake, providing a tender and stable crumb.
• 1 teaspoon Baking Powder: Our primary leavening agent, which helps the cake rise and become light and fluffy.
• ½ teaspoon Salt: Crucial for balancing the sweetness and enhancing all the other flavors in the cake.
• ½ cup (113g) Unsalted Butter: Melted and slightly cooled. Butter adds richness, flavor, and contributes to a moist texture.
• 1 cup (200g) Granulated Sugar: Provides the primary sweetness to the cake batter. We’ll also use an extra tablespoon for the top.
• 2 large Eggs: Should be at room temperature. Eggs act as a binder and add structure, richness, and moisture.
• 1 teaspoon Vanilla Extract: Adds a warm, aromatic depth of flavor that complements the fruit beautifully.
• ½ cup (120ml) Milk: Whole milk is preferred for richness, but 2% works well too. This should also be at room temperature to ensure a smooth batter.
• 2 medium Ripe Peaches: Peeled, pitted, and sliced or chopped into ½-inch pieces. Fresh, juicy peaches are the star of the show.
• 1 cup (125g) Fresh Raspberries: Gently rinsed and patted dry. These provide a wonderful tart contrast to the sweet peaches.
• 1 tablespoon Coarse Sugar (Optional): For sprinkling on top before baking to create a delicious, crunchy crust.

Instructions

Follow these step-by-step instructions for a perfect Fast Peach Raspberry Cake every time. The key to its tender texture is to avoid overmixing the batter.

1. Preheat and Prepare: First, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter or baking spray. For extra security against sticking, you can line the bottom with a circle of parchment paper. Set the prepared pan aside.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt, ensuring a consistent rise and flavor throughout the cake.
3. Mix Wet Ingredients: In a separate, larger mixing bowl, combine the melted butter and the 1 cup of granulated sugar. Whisk them together until they are fully incorporated. Add the two room-temperature eggs, one at a time, whisking well after each addition. Finally, stir in the vanilla extract. The mixture should be smooth and slightly pale.
4. Alternate Wet and Dry: Now, you will combine the dry and wet mixtures. Add half of the flour mixture to the wet ingredients and gently stir with a spatula until just combined. Do not overmix. Pour in all of the milk and stir until it’s mostly incorporated. Finally, add the remaining half of the flour mixture and stir only until you no longer see streaks of dry flour. A few small lumps are perfectly fine and are a sign of a tender cake to come.
5. Fold in the Fruit: Gently fold the prepared peach slices and fresh raspberries into the batter using your spatula. Try to do this in as few strokes as possible to avoid breaking the delicate raspberries and to prevent overworking the gluten in the flour. The goal is to have the fruit evenly distributed throughout the batter.
6. Assemble the Cake: Pour the finished batter into your prepared cake pan and use the spatula to spread it evenly to the edges. If you wish, sprinkle the optional 1 tablespoon of coarse sugar evenly over the top of the batter. This will create a delightful, slightly crunchy, and beautifully caramelized crust as the cake bakes.
7. Bake to Perfection: Place the cake pan in the center of your preheated oven. Bake for 40-50 minutes. The baking time can vary slightly depending on your oven and the juiciness of your fruit. The cake is done when the top is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
8. Cool and Serve: Once baked, remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for about 15-20 minutes. This allows the cake to set up, making it easier to remove. If using a springform pan, you can release the sides at this point. If using a standard cake pan, you can carefully invert the cake onto the cooling rack, then flip it back over. Allow the cake to cool for at least another 30 minutes before slicing and serving. It’s delicious served warm or at room temperature.

Nutrition Facts

Please note that these nutrition facts are an estimate and can vary based on the specific ingredients used. This calculation is based on the cake being cut into 10 servings.

• Servings: 10 slices
• Calories per serving: Approximately 290 kcal. A satisfying treat that fits well within a balanced diet.
• Carbohydrates: Approximately 45g. Primarily from the flour, sugar, and natural sugars in the fruit, providing energy.
• Fat: Approximately 11g. Mostly from the butter and eggs, which contribute to the cake’s rich flavor and moist texture.
• Protein: Approximately 4g. Sourced from the eggs, milk, and flour, contributing to the cake’s structure.
• Sugar: Approximately 25g. A combination of the added granulated sugar and the natural sweetness from the peaches and raspberries.

Preparation Time

This recipe truly lives up to its “fast” name, making it perfect for when you need a delicious homemade dessert without spending hours in the kitchen.

• Preparation: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes

From gathering your ingredients to pulling a beautifully baked cake out of the oven, you can have this entire dessert ready in just about an hour. The active preparation is minimal, with most of the time being hands-off while the oven does the magical work.

How to Serve

This Fast Peach Raspberry Cake is wonderfully versatile and can be served in many ways to suit any occasion. Here are some of our favorite presentation ideas:

• Pure and Simple:
  • Serve a warm or room-temperature slice on its own.
  • Add a light dusting of powdered sugar just before serving for a classic, elegant look that adds a touch of sweetness without being overwhelming.
• A La Mode (The Classic Pairing):
  • There is nothing quite like a slice of warm fruit cake with a scoop of creamy ice cream.
  • Vanilla Bean Ice Cream: The ultimate pairing. The creamy, cool vanilla perfectly complements the warm, fruity cake.
  • Cinnamon Ice Cream: A scoop of cinnamon ice cream will amplify the warm, comforting notes of the cake.
• With a Dollop of Cream:
  • A spoonful of freshly whipped cream adds a light, airy, and luxurious texture. Sweeten it slightly with a teaspoon of sugar and a drop of vanilla.
  • For a tangy and sophisticated alternative, serve with a dollop of crème fraîche or full-fat Greek yogurt. The tartness beautifully cuts through the sweetness of the cake.
• Drizzles and Sauces:
  • Elevate the presentation by adding a simple sauce.
  • Raspberry Coulis: Blend a handful of fresh raspberries with a little sugar and a squeeze of lemon juice for a vibrant and flavorful sauce to drizzle over the top.
  • Caramel Sauce: A warm drizzle of salted caramel sauce turns this simple cake into a truly decadent dessert.
  • Honey or Maple Syrup: A light drizzle of warm honey or pure maple syrup can enhance the natural sweetness and add another layer of flavor.
• Beverage Pairings:
  • Coffee & Tea: A slice of this cake is the perfect companion to a hot cup of coffee, a latte, or a freshly brewed pot of black or herbal tea.
  • Dessert Wine: For an elegant evening affair, pair the cake with a glass of late-harvest Riesling or a sparkling Moscato d’Asti.

Additional Tips

To ensure your cake-baking experience is a success every time, here are eight additional tips to help you master this recipe.

1. The Importance of Room Temperature Ingredients: Using room temperature eggs and milk is not just a suggestion; it’s crucial for the cake’s texture. Cold ingredients don’t emulsify properly with the butter and sugar, which can lead to a dense, lumpy batter and a less tender final product. To quickly warm up eggs, place them in a bowl of warm (not hot) water for 5-10 minutes.
2. Don’t Overmix the Batter: This is perhaps the most important tip for any cake. Once you combine the wet and dry ingredients, you activate the gluten in the flour. The more you mix, the more gluten develops, leading to a tough, rubbery cake. Mix only until the ingredients are just combined. A few lumps are okay!
3. Using Frozen Fruit: If fresh peaches or raspberries are not in season, you can absolutely use frozen fruit. For the best results, do not thaw the fruit completely before adding it to the batter. Thawing releases excess water, which can make the cake soggy. Add the frozen fruit directly to the batter at the very end and bake for an additional 5-10 minutes as needed.
4. How to Easily Peel Peaches: The easiest way to peel peaches is by blanching them. Bring a pot of water to a boil and have a bowl of ice water ready. Score a small “X” on the bottom of each peach. Drop them into the boiling water for 30-60 seconds, then immediately transfer them to the ice water bath. The skins will slip right off.
5. Preventing Fruit from Sinking: Sometimes, heavy fruit can sink to the bottom of the cake batter. To prevent this, you can toss your sliced peaches and raspberries in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps the fruit grip the batter and remain suspended as it bakes.
6. Customize with Spices and Zest: Feel free to add your own creative touch. A ½ teaspoon of ground cinnamon or a ¼ teaspoon of nutmeg or cardamom added to the dry ingredients will give the cake a warm, spicy note. You could also add the zest of one lemon to the wet ingredients to brighten the flavors and add a lovely citrus aroma.
7. Proper Storage for Maximum Freshness: This cake is best enjoyed within 3 days. Store it in an airtight container at room temperature. If your kitchen is very warm, you may want to refrigerate it. If refrigerated, let it sit at room temperature for about 20-30 minutes before serving to allow the butter to soften and the flavors to bloom.
8. Check for Doneness Correctly: Ovens can vary, so don’t rely solely on the baking time. In addition to the toothpick test, you can gently press on the top of the cake. If it springs back, it’s done. If it leaves an indentation, it needs a few more minutes. The edges of the cake should also be slightly pulling away from the sides of the pan.

FAQ Section

Here are answers to some of the most frequently asked questions about this Fast Peach Raspberry Cake recipe.

1. Can I make this cake gluten-free?
Yes, you absolutely can. To make a gluten-free version, simply substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. These blends typically contain xanthan gum, which is necessary to provide the structure that gluten normally would. Follow the recipe as written in all other aspects. The texture will be slightly different but still delicious.

2. My fruit sank to the bottom of the cake. Why did that happen and how can I fix it?
This is a common issue when baking with fresh fruit. It usually happens for two reasons: the batter is too thin to support the fruit’s weight, or the fruit itself is very heavy and wet. To prevent this, try the tip mentioned above: toss the fruit pieces in 1-2 tablespoons of your dry flour mixture before folding them into the batter. This creates a bit of friction and helps suspend the fruit more evenly.

3. Can I use canned or frozen peaches instead of fresh ones?
Yes, both can be used as substitutes. If using canned peaches, make sure to buy peaches packed in juice, not heavy syrup. Drain them very thoroughly and pat them dry with a paper towel to remove as much excess moisture as possible before slicing. If using frozen peaches, do not thaw them completely. Add them to the batter while still mostly frozen and extend the baking time by 5-10 minutes.

4. What other fruits could I use in this cake?
This cake recipe is incredibly versatile and works well with a variety of fruits. You could substitute the peaches with nectarines, apricots, or plums. The raspberries could be swapped for blackberries, blueberries, or even chopped strawberries. Feel free to mix and match to create your own perfect combination, like an apricot-blueberry cake or a plum-blackberry cake.

5. Can I bake this recipe in a different type of pan?
Yes, but you will need to adjust the baking time. You could bake it in an 8×8 inch square pan, which may require a slightly longer baking time (around 50-55 minutes). You could also turn this recipe into about 12-14 muffins. For muffins, fill the liners ¾ full and bake for 20-25 minutes, or until a toothpick comes out clean.

6. How do I know when my peaches are ripe enough for baking?
For baking, you want peaches that are ripe but still firm. A perfectly ripe peach will have a fragrant, sweet smell and will give slightly when you gently press it near the stem. Avoid using peaches that are rock-hard (they lack flavor and sweetness) or overly soft and bruised (they will release too much water and make the cake soggy).

7. Can I prepare the batter ahead of time?
It is not recommended to prepare the full batter ahead of time. The baking powder will start to react as soon as it’s mixed with the wet ingredients, and it will lose its leavening power if left to sit for too long. However, you can save time by measuring out and mixing your dry ingredients in one bowl and measuring out your wet ingredients (except for the eggs and milk) in another. You can also peel and slice your fruit ahead of time. When you’re ready to bake, just combine everything as instructed.

8. Can this Fast Peach Raspberry Cake be frozen?
Yes, this cake freezes very well. Allow the cake to cool completely to room temperature. You can freeze it whole or in individual slices. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To serve, let it thaw overnight in the refrigerator or on the counter for a few hours.