Raspberry Peach Cake

Raspberry Peach Cake

from juliasalbum.com
65 min

With its light and fluffy texture, Raspberry Peach Cake is an ideal dessert for any summer brunch party, picnic, or family cookout. This recipe uses pantry staples, you can make it with fresh or frozen raspberries, and it takes only 15 minutes to prepare. It's an effortlessly beautiful summer cake.

Ingredients

  • 2 cups all-purpose flour (or baking flour, sifted or aerated (see note below))
  • 2 teaspoons baking powder
  • 1 and 1/4 cups granulated sugar
  • 4 oz salted butter (melted (1/2 cup))
  • 2 eggs
  • 1 cup plain Greek yogurt (low-fat)
  • 1 teaspoon pure vanilla extract
  • 12 oz raspberries (fresh or frozen (see note below))
  • 1 tablespoon powdered sugar or flour
  • 2 medium yellow peaches

Directions

  1. 1

    Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line both the bottom AND the sides of the 9x3-inch springform pan with a single, large piece of parchment paper (with parchment paper hanging outside of the pan - see photos above for reference). This way, you don't need to grease the springform pan or parchment paper.

  2. 2

    In a medium bowl, mix flour and baking powder.

  3. 3

    In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.

  4. 4

    Mix in Greek yogurt and vanilla extract, and whisk just until combined.

  5. 5

    Add the flour mixture gradually to the bowl with wet ingredients, whisking 1 cup of flour mixture at a time, until combined. Do not over-mix.

  6. 6

    In the same bowl where you mixed the dry ingredients, toss half of the raspberries with 1 tablespoon of powdered sugar or flour.

  7. 7

    Carefully fold in flour-coated (or sugar-coated) raspberries into the batter. It's OK if most of the berries smudge or break.

  8. 8

    Add the cake batter to the parchment paper-lined springform pan. The cake batter would be thick (to compensate for sliced peaches releasing moisture during baking). Arrange peach slices on top, with the remaining half of the raspberries in between.

  9. 9

    Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes - the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes. I baked this cake on a convection bake setting for exactly 45 minutes at 350 F - it was completely done and nicely browned by that time. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F.

  10. 10

    Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, release the cake from the springform pan. You can move it to a cake platter or a large plate by holding the edges of parchment paper. To remove the cake from the parchment paper, I would let it cool longer (about 40 minutes total) so that the cake doesn't fall apart when you move it.

  11. 11

    When serving, dust with powdered sugar.

  12. 12

    I provide helpful step-by-step photos above the recipe card (scroll up).