Description
Homemade raspberry peach cake delivers summer’s sweetest memories with delicate layers of moist sponge and fresh fruit. Delightful combinations of ripe peaches and tart raspberries make you savor each delectable slice.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour, sifted
- 1.25 cups (250 g) granulated sugar
- 2 tsp baking powder
- 2 eggs
- 1 cup (240 ml) low-fat plain Greek yogurt
- 2 oz (½ cup or 56 g) salted butter, melted
- 1 tsp pure vanilla extract
- 12 oz (340 g) raspberries, fresh or frozen
- 2 medium yellow peaches, sliced
- 1 tbsp powdered sugar (for dusting raspberries)
Instructions
- Preparation: Preheat oven to 350°F (177°C) and line a 9×3-inch springform pan with parchment paper, ensuring complete coverage of bottom and sides.
- Dry Ingredients: Sift flour and baking powder together in a medium bowl, creating a smooth, lump-free mixture.
- Wet Mixture: Whisk granulated sugar, melted butter, and eggs in a large bowl until the mixture becomes light, fluffy, and pale, approximately 1-2 minutes.
- Flavor Integration: Mix Greek yogurt and vanilla extract into the wet ingredients, stirring until completely incorporated and uniform.
- Batter Formation: Gently fold flour mixture into wet ingredients using delicate whisking motions to maintain the batter’s airy consistency, avoiding overmixing.
- Berry Incorporation: Dust half the raspberries with powdered sugar and carefully fold into the batter, distributing evenly.
- Pan Filling: Pour batter into prepared springform pan, spreading smoothly and creating an even surface.
- Fruit Topping: Decoratively arrange sliced peaches and remaining whole raspberries across the batter’s surface.
- Baking Process: Position cake on middle oven rack and bake for 45-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Cooling and Serving: Let cake rest in pan for 20 minutes, then carefully lift using parchment paper edges and transfer to a serving plate for elegant presentation.
Notes
- Prevent Overmixing: Gently fold flour into wet ingredients to maintain a light, tender cake texture and avoid dense, tough results.
- Sugar Coating Technique: Dust raspberries with powdered sugar before adding to batter to prevent sinking and distribute fruit evenly throughout the cake.
- Oven Variation Alert: Standard ovens may require up to 1 hour baking time; always use the toothpick test to confirm doneness.
- Cooling Method: Let cake rest in pan for 20 minutes to stabilize structure before transferring, ensuring clean removal and preventing crumbling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 240
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg