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Raspberry-Peach Cake
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5 from 1 vote

Raspberry-Peach Cake

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking / Original by Fine Cooking


  • Cake:
  • 6 tbsp unsalted butter at room temperature
  • 1 cup white sugar
  • 2 large eggs room temperature
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1/2 tsp vanilla extract
  • 2/3 cup sour cream or plain yogurt
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt

  • Fruit Topping:
  • 3/4 cup raspberries
  • 1 small ripe peach peeled & sliced
  • 1 tbsp sugar
  • 1 tbsp flour

  • Serving:
  • Powdered sugar sprinkled
  • Whipped cream optional


  • Preheat the oven to 350 degrees. Coat a springform 9-inch cake pan with cooking spray.
  • Make the cake
    by beating together the sugar and butter until creamy, about 2 minutes.
  • Add the egg, one at a time, along with the vanilla, and lemon juice & zest, beating until combined and creamy.
  • In a separate bowl, toss the flour together with the baking powder, baking soda, and salt until well combined.
  • Using a wide rubber spatula, fold in half the flour mixture, then the sour cream, and then the remaining flour mixture; mix until just.
  • Scrape the batter into the prepared pan and spread evenly.
  • Place into the oven and bake for 15 minutes.
  • Prepare the topping
    by combining the peeled peach slices, raspberries, sugar, and flour together in a bowl; toss to coat evenly.
  • After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly.
  • Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.
  • Remove from the oven and allow to cool for a few minutes on a cooling rack before releasing the latch of the springform cake pan and removing it from the cake to allow it to continue to cool.
  • Serve with powdered sugar sprinkled on top. Enjoy.