Peach and Raspberry Cake: A Summer Delight for Every Occasion

There’s something magical about the aroma of a freshly baked Peach and Raspberry Cake wafting through your home on a lazy weekend afternoon. After a hectic week, I often find myself drawn to my kitchen, craving the therapeutic process of baking something both delicious and impressive. This Peach and Raspberry Cake recipe has become my go-to when I need to create something special without spending hours in the kitchen. The combination of juicy peaches and tart raspberries creates a perfect balance that celebrates summer’s bounty in every bite. Whether you’re hosting an impromptu garden party or simply treating yourself to something sweet, this Peach and Raspberry Cake delivers both simplicity and sophistication in equal measure.

Why You’ll Love This Peach and Raspberry Cake

• ✅ This simple peach and raspberry cake using fresh fruit celebrates seasonal produce at its peak

Ingredients for Peach and Raspberry Cake

For this easy peach raspberry cake baked from scratch, you’ll need:

• 9 tablespoons unsalted butter, at room temperature
• 1 cup plus 2 tablespoons sugar
• 3 large eggs
• 1 1/4 cups all-purpose flour (or use almond flour for a peach raspberry cake with almond flour)
• 1 pinch salt
• 1 cup fresh ricotta
• Zest of 1 lemon
• 1 tablespoon baking powder
• 1 cup fresh peaches, sliced (about 2 medium peaches)
• 1 cup fresh raspberries
• 1 apple, peeled and grated (should yield about 1 cup)
• Confectioners’ sugar for serving

Ingredient Notes:

• For a gluten-free peach and raspberry cake variation, substitute the all-purpose flour with a 1:1 gluten-free baking mix.
• The grated apple adds moisture without overpowering the peach and raspberry flavors.
• Fresh ricotta creates a tender crumb, but you can substitute with Greek yogurt in a pinch.
• For a peach and raspberry cake with cream cheese frosting, see the variation section below.

How to Make Peach and Raspberry Cake – Step by Step

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan. Set aside. Ensure all refrigerated ingredients are at room temperature for the best results when making this best peach and raspberry cake combination.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. This creates the foundation for a moist peach and raspberry cake with perfect texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain the air you’ve beaten into the butter and sugar.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, and baking powder. These carefully balanced dry ingredients ensure your peach and raspberry cake rises beautifully.

Step 5: Add Ricotta and Flavorings

Fold the ricotta, lemon zest, and grated apple into the butter mixture until just combined. The ricotta adds moisture while the lemon zest brightens the flavor profile of your fresh peach and raspberry cake for summer parties.

Step 6: Combine Everything

Gently fold the dry ingredients into the wet mixture until just combined. Overmixing will lead to a tougher cake, so use a light hand when learning how to make peach and raspberry cake with the perfect texture.

Step 7: Add Fruit

Gently fold in half of the peach slices and raspberries, reserving the rest for the top. This ensures fruit is distributed throughout the simple peach and raspberry cake using fresh fruit.

Step 8: Transfer to Pan

Pour the batter into your prepared springform pan. Arrange the remaining peach slices and raspberries on top, gently pressing them slightly into the batter.

Step 9: Bake

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy when touched.

Step 10: Cool and Serve

Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan. Cool completely on a wire rack. Dust with confectioners’ sugar before serving your peach and raspberry cake for special occasions.

Pro Tips for Making the Best Peach and Raspberry Cake

• Don’t overmix the batter: Stop mixing as soon as the flour is incorporated to ensure a tender crumb in your moist peach and raspberry cake.
• Fruit selection matters: Choose ripe but firm peaches and raspberries that aren’t overly juicy to prevent a soggy cake.
• Room temperature ingredients: For the best texture in your easy peach raspberry cake baked from scratch, ensure the butter, eggs, and ricotta are at room temperature.
• Flour the fruit: Lightly coating the fruit in flour before adding to the batter helps prevent them from sinking to the bottom.
• Creating a peach and raspberry cake with cream cheese frosting**: If desired, omit the confectioners’ sugar and instead top with a simple cream cheese frosting made with 8 oz cream cheese, 4 tbsp butter, 2 cups powdered sugar, and 1 tsp vanilla.

Best Ways to Serve Peach and Raspberry Cake

This Peach and Raspberry Cake is versatile enough to be served for various occasions:

• Serve warm with a scoop of vanilla ice cream for a decadent dessert
• Pair with afternoon tea or coffee for an elegant snack
• Add a dollop of whipped cream for a light summer dessert
• For breakfast, serve with a spoonful of Greek yogurt and a drizzle of honey
• For an extra special presentation, garnish with mint leaves and additional fresh berries

Nutritional Information for Peach and Raspberry Cake

Per serving (1/10th of cake):

• Calories: 320 kcal
• Fat: 16g
• Carbohydrates: 38g
• Protein: 7g
• Fiber: 2g
• Sugar: 25g

This fresh peach and raspberry cake for summer parties is an occasional treat that’s worth the indulgence!

Storage & Leftovers

Your Peach and Raspberry Cake will stay fresh at room temperature, covered, for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. The ricotta in the cake helps maintain moisture, so it remains delicious even after a few days.

For freezing, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Frequently Asked Questions

Can I use frozen peaches and raspberries for this Peach and Raspberry Cake?

Yes! Thaw completely and pat dry to remove excess moisture before using in this recipe. Fresh fruit provides the best texture and flavor, but frozen works when fresh isn’t available.

How do I know when my Peach and Raspberry Cake is done baking?

Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but no wet batter. The cake should also spring back lightly when touched in the center.

Can I make this Peach and Raspberry Cake ahead of time for a party?

Absolutely! This cake actually improves in flavor after a day, making it perfect for advance preparation. Bake it 1-2 days before your event, store at room temperature, and dust with confectioners’ sugar just before serving.

What’s the best way to prevent fruit from sinking in my Peach and Raspberry Cake?

Toss the fruit pieces in a tablespoon of flour from your measured amount before adding to the batter. Also, using portions of fruit on top of the batter (as this recipe suggests) ensures visible fruit on every slice.

Conclusion

This Peach and Raspberry Cake celebrates the perfect marriage of summer fruits in a delightfully tender, ricotta-based cake. With its straightforward preparation and stunning presentation, it’s no wonder this recipe has become my seasonal standby for everything from casual brunches to elegant dinner parties. The combination of peach and raspberry creates a perfect sweet-tart balance that keeps everyone coming back for another slice.

Have you tried making this Peach and Raspberry Cake? Share your experience in the comments below! Did you try any variations or add your own special touch? I’d love to hear how this recipe worked for you and your family.

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