Description
Raspberry Peach Cake is a delightful summer dessert that perfectly balances the sweet juiciness of peaches with the tart zing of fresh raspberries. Its light and fluffy texture makes it an ideal treat for gatherings, from brunches to family cookouts. Quick to prepare in just 15 minutes, this cake not only presents beautifully with its vibrant colors but also promises an explosion of flavor in every bite. Whether enjoyed on its own or paired with whipped cream or ice cream, this cake will surely impress your guests and elevate any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz salted butter (melted)
- 1 egg
- 1 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 12 oz raspberries (fresh or frozen)
- 2 medium yellow peaches
Instructions
- Preheat oven to 350°F and prepare a springform pan with parchment paper.
- In a bowl, mix flour and baking powder; set aside.
- In another bowl, whisk together sugar, melted butter, and egg until fluffy.
- Stir in Greek yogurt and vanilla until combined.
- Gradually fold in dry ingredients until just mixed.
- Toss half of the raspberries with powdered sugar/flour; fold into the batter.
- Transfer batter to the pan; arrange peach slices and remaining raspberries on top.
- Bake for 45–70 minutes, checking doneness with a toothpick.
- Cool before serving; dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg