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.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Just a Little Bit of Bacon
8tbsp(1/2 cup) unsalted butter,melted and cooled
1 3/4cupgranulated sugar
1 1/2cups(7 1/2 oz) all-purpose flour
1 1/2cups(7 1/2 oz) whole wheat flour
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.
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.