This easy fresh peach cake studded with raspberries is full of fruit flavor, needs no mixer, and freezes beautifully! A simple cinnamon sugar topping finishes it off. Great for breakfast or for dessert. | justalittlebitofbacon.com
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Easy Raspberry and Fresh Peach Cake

This easy fresh peach cake studded with raspberries is full of fruit flavor, needs no mixer, and freezes beautifully! A simple cinnamon sugar topping finishes it off. Great for breakfast, dessert, or an afternoon snack.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 24 pieces
Calories 175kcal
Author Just a Little Bit of Bacon

Ingredients

  • 8 tbsp (1/2 cup) unsalted butter, melted and cooled
  • 1 medium peach, pureed
  • 1 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 medium peaches, chopped
  • 1 1/2 cups (7 1/2 oz) all-purpose flour
  • 1 1/2 cups (7 1/2 oz) whole wheat flour
  • 1 tsp baking soda
  • 1 tsp table salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 cup raspberries

Instructions

  • Lightly grease a 9x13 baking pan. Set the oven rack to the middle position.
  • Combine butter, peach puree, sugar, maple syrup, eggs, and vanilla in a large mixing bowl. Add peaches to the bowl. Mix well and set aside.
  • Whisk together flours, baking soda, salt, cinnamon, and allspice in a medium bowl. Add the dry ingredients to the peach mixture. Combine together with a few swift strokes. Do not over mix.
  • Using a silicone spatula, scrape the batter into the prepared baking pan and smooth it out. Scatter the raspberries over the top and press them into the batter. Put the pan into a cold oven. Set the oven to 325F. Bake for one hour.
  • Take the cake out of the oven and let cool. Top with cinnamon sugar if desired and cut into 24 pieces.

Notes

  • Don't mix the raspberries into the batter. The batter is fairly stiff and the raspberries will fall apart.
  • If you don't want to use the peach puree, increase the butter by another 8 tablespoons.
  • I used about 2-3 tablespoons of cinnamon sugar.

Nutrition

Calories: 175kcal