Raspberry Peach Cake

Raspberry Peach Cake: A Delightful Summer Treat

As summer peaks, the delight of fresh fruits is unmatchable, especially when they’re baked into a comforting, warm cake. Today, I’m thrilled to share with you a recipe that blends sweet raspberries with juicy peaches, creating a dessert that’s not just delicious but also a beautiful centerpiece for any table. Here’s how to make the Raspberry Peach Cake, perfect for any summer gathering or a cozy family dessert.

Ingredients:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 and ¼ cups granulated sugar
• 2 oz salted butter, melted (½ cup)
• 2 eggs
• 1 cup low-fat plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 12 oz raspberries, fresh or frozen
• 1 tablespoon powdered sugar (for dusting raspberries)
• 2 medium yellow peaches, sliced

Instructions:

1. Prepare Your Pan:
   • Preheat your oven to 350°F (177°C).
   • Line a 9×3-inch springform pan with parchment paper on both the bottom and sides to ensure your cake can be removed easily.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the sifted flour and baking powder. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, combine the granulated sugar, melted butter, and eggs.
   • Beat with a whisk until the mixture is light and fluffy, about 1-2 minutes.
4. Incorporate Greek Yogurt and Vanilla:
   • Mix in the Greek yogurt and vanilla extract until just combined, ensuring not to overmix to keep the batter light.
5. Add Flour Mixture:
   • Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Prepare the Fruit:
   • Toss half of the raspberries with powdered sugar to enhance their flavor and gently fold them into the batter.
7. Assemble the Cake:
   • Pour the batter into the prepared pan.
   • Neatly arrange the sliced peaches and the remaining raspberries on top of the batter, creating a visually appealing pattern.
8. Bake:
   • Place the pan on the middle rack of your oven and bake for 45-50 minutes. If you’re using a non-convection oven, the baking might extend up to 1 hour.
   • The cake is done when a tester or toothpick inserted into the center comes out clean.
9. Cool and Serve:
   • Let the cake cool for 20 minutes in the pan.
   • Carefully lift it out using the edges of the parchment paper and transfer to a serving plate.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Calories: 320 per serving
• Servings: 8

This Raspberry Peach Cake is a fantastic way to use summer fruits that are bursting with flavor. The combination of raspberries and peaches with a hint of vanilla makes this cake a refreshing treat on any day. Whether you’re hosting a party or simply looking for a delicious way to end your meal, this cake promises to deliver satisfaction with every bite. Enjoy your baking and the delightful taste of summer!

Raspberry Peach Cake

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• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Introducing the Raspberry Peach Cake, a stunning summer dessert that combines the sweet juiciness of peaches with the tartness of fresh raspberries. This cake is not only a feast for the eyes but also for the palate, featuring a fluffy base infused with vanilla and Greek yogurt for a moist and tender crumb. Whether you’re hosting a party or simply treating yourself, this cake promises to be a delightful centerpiece that celebrates the flavors of the season.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 and ¼ cups granulated sugar
2 oz salted butter, melted (½ cup)
2 eggs
1 cup low-fat plain Greek yogurt
1 teaspoon pure vanilla extract
12 oz raspberries, fresh or frozen
1 tablespoon powdered sugar (for dusting raspberries)
2 medium yellow peaches, sliced

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Instructions

Preheat oven to 350°F (177°C). Line a 9×3-inch springform pan with parchment paper on both the bottom and sides.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine sugar, melted butter, and eggs. Beat with a whisk until light and fluffy, about 1-2 minutes.
Mix in Greek yogurt and vanilla extract until just combined.
Gradually add the flour mixture to the wet ingredients, whisking until combined without over-mixing.
Toss half of the raspberries with powdered sugar and gently fold them into the batter.
Pour the batter into the prepared pan. Arrange the peach slices and remaining raspberries on top.
Bake on the middle rack for 45-50 minutes, or until a tester comes out clean. If using a non-convection oven, it may take up to 1 hour.
Let the cake cool for 20 minutes in the pan, then transfer to a plate using the parchment paper edges.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 320 kcal