With its mild and fluffy texture, Raspberry Peach Cake is a perfect dessert for any summer season brunch get together, picnic, or household cookout. This recipe makes use of pantry staples, you may make it with contemporary or frozen raspberries, and it takes solely quarter-hour to organize. It is an effortlessly stunning summer season cake.
Raspberry Peach Cake – the final word Summer time dessert
It is good for Summer time brunches, cookouts, and events, and you will be impressed with the simplicity and the beautiful look of this dessert. Full of the colourful flavors of contemporary peaches and raspberries, this forgiving cake is simple to make and will be adjusted to fit your components or dietary preferences. Solely 20 minutes of prep; and 45 minutes of baking (idle) time. Make it gluten-free or dairy-free with the ideas supplied under. This cake shouldn’t be overly candy (which is what I want), and I would not essentially simply add extra sugar to the cake batter to make it sweeter. As an alternative, serve it dusted with powdered sugar for an attractive presentation (and added sweetness!). Or, serve it heat with plain vanilla ice cream or whipped cream. Should you love truffles with contemporary summer season fruit, don’t miss out on the opposite two recipes: raspberry lemon cake and tremendous simple apple blueberry cake.
Why you may like it
- Fast and Simple. This cake takes solely 20 minutes to organize, making it a handy choice for any event.
- Make Forward. It is nice for making prematurely, so you possibly can get pleasure from it at a stress-free gathering.
- Good Leftovers. The raspberry peach cake tastes even higher the following day, making nice leftovers which might be simply as scrumptious if not higher than the primary day.
- Versatile. Deliver it to summer season events, picnics, and cookouts for a crowd-pleasing dessert. Or heat it up in a microwave oven for a fast breakfast deal with.
The components
- Flour. Use common all-purpose flour or cake flour. You can even use gluten-free flour, reminiscent of Bob’s Purple Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
- Baking powder. Make certain it is contemporary in order that the cake rises.
- Butter. I used melted salted butter and didn’t add any additional salt.
- Sugar. Use common granulated white sugar.
- The eggs add texture.
- Vanilla. Actual vanilla extract is one of the best, however imitation vanilla works nice, too.
- Plain low-fat Greek yogurt provides a tang and moist texture to the cake. You can even use a fat-free one. I’ve additionally made this cake with plain Kefir. You can even use bitter cream, common yogurt, or buttermilk.
- Raspberries. I used 12 oz of contemporary raspberries.
- Peaches. Use 2 medium measurement yellow peaches.
Tips on how to make raspberry peach cake
Listed here are step-by-step photographs and an summary of the directions. Scroll all the way down to the recipe card for the whole recipe (together with the quantities of components!).
1) Preheat oven to 350°F and put together the baking pan. Line the perimeters and the underside of the 9×3-inch springform pan with a single giant piece of parchment paper, with paper sides hanging outdoors of the pan. No have to grease the pan or parchment paper.
2) Make cake batter. In a medium bowl, combine flour and baking powder. In a big bowl, mix white sugar, melted butter, and eggs, and beat utilizing a whisk for about 1 or 2 minutes till mild and fluffy. Combine in Greek yogurt and vanilla extract, and whisk till mixed. Add the flour combination progressively (1 cup at a time), and whisk it along with the moist components simply till mixed.
3) Fold half of the raspberries into the cake batter. Coat half of the raspberries with 1 tablespoon of powered sugar or flour (in the identical bowl you used for combining flour and baking powder), and fold them fastidiously into the cake batter.
4) Add the cake batter (with folded raspberries) into the parchment paper-lined springform pan.
5) High the cake batter with peaches and berries. Organize sliced peaches on prime with the remaining half of the raspberries in between the peach slices.
6) Bake for about 45 or 50 minutes till the tester (or toothpick) inserted within the middle of the cake comes out clear.
7) Launch the cake from the springform pan as soon as it is cool (after about half-hour). Use parchment paper to maneuver it to a cake platter or a big plate. Mud the cake with powdered sugar.
What can you employ as a substitute of peaches?
- Nectarines are similar to peaches, besides they’ve clean pores and skin (not like peaches which have fuzzy pores and skin).
- Apricots. Contemporary apricots are typically obtainable from Could to August. Select plump and agency (or barely delicate) apricots with unwrinkled pores and skin.
What can you employ as a substitute of raspberries?
- Every other berries, reminiscent of blueberries, blackberries, or strawberries.
- Contemporary cherries, pitted, are an ideal choice.
Different simple Summer time truffles
- Peach and Blueberry Greek Yogurt Cake
- Pear Almond Cake
- Strawberry and Blueberry Cake
- Raspberry Lemon Cake
- Plum Greek Yogurt Cake
- Stonefruit Cake with Cherries and Peaches
Raspberry Peach Cake
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Elements
- 2 cups all-purpose flour or baking flour, sifted or aerated (see observe under)
- 2 teaspoons baking powder
- 1 and ¼ cups granulated sugar
- 2 oz salted butter melted (½ cup)
- 2 eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 12 oz raspberries contemporary or frozen (see observe under)
- 1 tablespoon powdered sugar or flour
- 2 medium yellow peaches
Directions
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Preheat oven to 350°F. In case your oven has a convection setting, use a convection bake setting. Line each the underside AND the perimeters of the 9×3-inch springform pan with a single, giant piece of parchment paper (with parchment paper hanging outdoors of the pan – see photographs above for reference). This fashion, you needn’t grease the springform pan or parchment paper.
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In a medium bowl, combine flour and baking powder.
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In a big bowl, mix granulated sugar, melted butter, and eggs, and beat utilizing a whisk for about 1 or 2 minutes till the combination turns mild in coloration, clean (not grainy), and fluffy.
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Combine in Greek yogurt and vanilla extract, and whisk simply till mixed.
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Add the flour combination progressively, whisking 1 cup of flour combination at a time with the moist components till mixed. Don’t over-mix.
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In the identical bowl the place you combined the dry components, toss half of the raspberries with 1 tablespoon of powdered sugar or flour.
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Rigorously fold in flour-coated (or sugar-coated) raspberries into the batter. It is OK if a lot of the berries smudge or break.
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Add the cake batter to the parchment paper-lined springform pan. The cake batter could be thick (to compensate for sliced peaches releasing moisture throughout baking). Organize peach slices on prime, with the remaining half of the raspberries in between.
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Place the springform baking pan with the cake batter on the center rack (that is particularly vital for non-convection ovens). Bake for about 45 or 50 minutes – the tester (or toothpick) inserted within the middle of the cake ought to come out clear. If not, bake 5 or 10 extra minutes longer, checking the cake each 5 minutes. I baked this cake on a convection bake setting for precisely 45 minutes at 350 F – it was fully executed and properly browned by that point. Should you use a daily oven, the cake might take longer (as much as about 1 hour) to bake at 350 F.
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Take away the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, launch the cake from the springform pan. You may transfer it to a cake platter or a big plate by holding the sides of parchment paper. To take away the cake from the parchment paper, I might let it cool longer (about 40 minutes complete) in order that the cake would not collapse if you transfer it.
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When serving, mud with powdered sugar.
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I present useful step-by-step photographs above the recipe card (scroll up).
Notes
When folded into cake batter, contemporary raspberries will break. Should you want to maintain them intact, use frozen ones or freeze the contemporary ones earlier than including them to the cake.
Tips on how to correctly measure flour utilizing cups
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Utilizing measuring cups, the correct strategy to measure flour is to sift it or aerate it first. That is executed both by sifting flour or aerating it by fluffing it up and whisking it properly, then spooning it into the measuring cup (not sticking an entire cup into the bag of flour), and thoroughly eradicating any extra flour with a knife. Should you simply stick that measuring cup within the bag of flour and scoop some out, you’ll get much more flour than the recipe requires. Do aerate the flour, or you’ll find yourself with a dry cake batter!
- This aeration tip additionally applies to those 2 sorts of common gluten-free flours, reminiscent of Bob’s Purple Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour.
Baking ideas
- If in case you have a convection setting in your oven, use that to bake this cake.
- If you do not have a convection setting, bake the cake on the center rack or above the center one.
- Make sure the oven is absolutely preheated to 350 F earlier than putting the cake.
- Bake the cake for 45 minutes and verify for doneness. If it is nonetheless not executed, bake longer, checking each 5 minutes for doneness.
What baking pans can you employ?
- I used a 9×3-inch spherical springform baking pan. I wish to line the underside of the springform pan with parchment paper, which ensures a fair cleaner launch.
- 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or till the toothpick comes out clear.
- 10-inch or 12-inch spherical high-sided cast-iron skillet. It would create crispy, golden-brown edges with a delicate and moist middle.
Different notes
- Make it gluten-free. This recipe has been examined with Bob’s Purple Mill Gluten-Free 1-to-1 Baking Flour. You can even use King Arthur gluten-free measure-for-measure flour. If utilizing these flours, the cake batter is just too thick, you might need so as to add additional Greek yogurt (about ¼ cup extra).
- Greek yogurt will be changed with plain Kefir, common yogurt, buttermilk, or bitter cream. I extremely advocate utilizing plain Kefir or Greek yogurt – they’re mild and supply a pleasant tang.
Diet
