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Raspberry-Peach Cake

Scott Phillips

Servings: eight to ten.



  • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. table salt
  • 6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 tsp. finely grated orange zest
  • 1/2 tsp. pure vanilla extract
  • 2/3 cup plain yogurt

For the topping:

  • 1/2 large, ripe peach or nectarine (about 3-3/4 oz.), halved and cut into very thin slices (aim for 1/16 inch)
  • 3/4 cup (3-3/4 oz.) fresh raspberries
  • 1 Tbs. granulated sugar
  • 1 Tbs. unbleached all-purpose flour

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 60
  • Sodium (mg): 150
  • Carbohydrates (g): 37
  • Fiber (g): 1
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch  round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.

Meanwhile, make the topping.

  • Combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. 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.
  • Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.


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Reviews (12 reviews)

  • luc9 | 12/24/2020

    A pretty decent cake to have with coffee or breakfast, but it could use more peaches. As others suggested, I used lemon zest and baked for 15 + 40 minutes. I also used blueberries, as raspberries are not in season right now.

    Next time, I would use double if not triple the amount of peaches (keeping the berries as is) and increase flour to cope with the moisture.

  • 123doodlebug577 | 08/03/2020

    I made it for a birthday cake and it was a hit! I doubled the peach and flour mixture for the topping. I used fresh cherries instead of raspberries. It was delicious. It did take longer than stated to bake

  • LGOBrien | 07/24/2018

    I would give this a "meh." Raspberry and peach are lovely together, but the cake has to be served immediately to avoid the fruit soaking into the cake and making it soggy. It would be far better if the cake were baked separately and the fruit were on top only for serving. The cooking time is too short - I had to add around 12 minutes.

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