Fresh peach cake.
Or rather fresh peach AND raspberry cake. How about a simple and easy peach cake? Do I have your attention now? Good! It’s time to get some ripe peaches from the store or farm stand and make cake!
Recently I have been making all sorts of peach recipes. Grilling peaches. Making peach bread and peach bundt cake. Putting peaches in salads. This all part of my inability to resist buying fresh fruit when it’s in season. 🙂
While the grilled peaches did make it onto the blog in my Grilled Pork Tenderloin, Peaches, and Radicchio Platter and the salad showed up as my Peach and Blueberry Spinach Salad, I couldn’t decide on a peach cake. Even though my peach bundt cake was a great success, what I really wanted was a simple fresh peach cake. One that I could spread out in my baking pan and have for breakfast. Or put in the freezer for the future.
But I couldn’t think of a recipe! Or rather I saw lots of recipes, but I didn’t want to spend weeks figuring out if they worked and what changes I needed to make.
Happily, the answer finally came to me!
My Mom’s Fresh Apple Cake has been a family favorite here for decades. More decades than I actually care to think about. 🙂
And it had everything I was looking for in a peach snack cake.
- It’s been well tested by generations in the family.
- It is about the easiest cake I know.
- It needs no mixer or fancy cake tins.
- Frosting is unnecessary, which keeps the whole process streamlined.
- It freezes great.
But does it have to be apples?
Of course it doesn’t!
As with many sorts of fruit desserts, my apple cake can be made with all sorts of seasonal fruits. Soon enough I’ll be seeing piles of local apples for my baking and cooking needs, but right now it’s time for peaches and apple cake has been turned into peach and raspberry cake.
Once I decided to make a fresh peach cake, I knew I wanted to make it as peachy a cake as possible. I didn’t want just a hint of peach flavor, but rather a cake which stood up and said I AM PEACH. 🙂 So, to pump up the peach flavor in the dessert, I did two things.
First, I pureed a peach and used that in place of half the butter. Win/Win! More peach flavor and less fat.
Second, I replaced part of the sugar with maple syrup. The robust, deep flavor of maple syrup really brings out the sweetness of the peaches. And it gives the whole cake a more complex flavor.
And it was yummy first try! But then I thought it needed a twist. Something to make it a little more exciting and give it some color.
But what? Recently, I made a peach and raspberry clafoutis and I was thinking of that when I snagged a package of raspberries for my second go around. And it was even better! It was beautiful and yummy and perfect for weekend guests or for weekday breakfasts.
We definitely enjoyed testing this cake a lot.
First for dessert. Then for breakfast. And now we have pieces sitting in our freezer, ready to be warmed up for a snack any time of day.
Oooh, before I leave, I want to give a little shout out to my daughter for going out and trimming me a whole pile of raspberry leaves from our back yard. I really think the green leaves make these photos pop!
– Happy Baking, Annemarie
Easy Raspberry and Fresh Peach Cake
- 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
- 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.
- I used about 2-3 tablespoons of cinnamon sugar.