Servings: eight to ten.
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.
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
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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