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.
Servings 24 pieces
Calories 175kcal
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