Raspberry-Peach Spoon Cake Recipe

Introduction

This Raspberry-Peach Spoon Cake is a delightful, tender cake bursting with fresh fruit and bright flavors. It’s simple to make and perfect for serving warm with a scoop of vanilla ice cream on top. A lovely treat that combines juicy peaches and tart raspberries in every bite.

Ingredients

• 8 Tbsp. Land O Lakes® Salted Butter Half Sticks (2 half sticks), melted, plus more for greasing
• 1/2 lemon, zested and juiced
• 1/2 vanilla bean, seeds scraped, or 1 tsp. vanilla bean paste or extract
• 2 tbsp. plus 1/2 cup (100 g) granulated sugar, divided
• 1 cup fresh raspberries
• 1 medium peach, very thinly sliced
• 1 cup (120 g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. baking soda
• 1 large egg, room temperature
• 1/3 cup buttermilk
• 1 1/2 tsp. vanilla extract
• 2 tbsp. turbinado sugar
• Vanilla ice cream, for serving (optional)

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Generously grease a 9-inch round cake pan with butter.
2. Step 2: In a medium bowl, rub lemon zest, vanilla seeds (or paste), and 2 tablespoons granulated sugar with your fingers until fragrant.
3. Step 3: Add raspberries, peach slices, and lemon juice to the bowl. Toss to coat the fruit evenly and set aside until ready to use.
4. Step 4: In another medium bowl, whisk together flour, baking powder, salt, baking soda, and the remaining 1/2 cup granulated sugar. In a separate bowl or large liquid measuring cup, whisk melted butter, egg, buttermilk, and vanilla extract. Pour the wet ingredients into the dry and gently fold with a rubber spatula until just combined with no streaks of flour remaining.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Spoon the raspberry and peach mixture, including their juices, evenly over the batter. Sprinkle turbinado sugar on top.
6. Step 6: Bake the cake in the preheated oven, rotating the pan halfway through, until the top is lightly golden brown and a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Let cool slightly before serving.
7. Step 7: Serve warm, optionally with vanilla ice cream for a delicious finish.

Tips & Variations

• Use ripe, juicy peaches for the best flavor and texture in the cake.
• Substitute fresh or frozen raspberries based on availability. If using frozen, no need to thaw, just toss them with sugar and lemon juice as usual.
• For a dairy-free version, replace butter with a plant-based alternative and use almond or oat milk mixed with a teaspoon of vinegar instead of buttermilk.
• Adding a sprinkle of toasted almonds or sliced pecans on top before baking adds a nice crunch.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat individual servings gently in the microwave or enjoy cold. The cake is best served fresh but keeps well for snacking later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of raspberries and peaches?

Yes, you can swap in similar fruits like strawberries, blueberries, or nectarines. Just use about the same quantity and slice them thinly if needed.

What is the best way to prevent the cake from sticking to the pan?

Generously grease the cake pan with butter before pouring in the batter. You can also lightly flour the pan or line it with parchment paper for extra insurance.

Raspberry-Peach Spoon Cake Recipe

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4.7 from 70 reviews

This Raspberry-Peach Spoon Cake is a delightful, rustic dessert featuring a tender, buttery cake base topped with fresh raspberries and thinly sliced peaches. Enhanced with lemon zest and vanilla, this cake offers a perfect balance of sweet and tart flavors, topped with a crunchy turbinado sugar finish. Serve warm with vanilla ice cream for an indulgent treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25-28 minutes
• Total Time: 40-43 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Greasing

• 8 Tbsp. Land O Lakes® Salted Butter Half Sticks (2 half sticks), melted, plus more for greasing

Fruit and Flavorings

• 1/2 lemon, zested, juiced
• 1/2 vanilla bean, seeds scraped, or 1 tsp. vanilla bean paste or extract
• 1 c. fresh raspberries
• 1 medium peach, very thinly sliced

Sugars

• 2 tbsp. plus 1/2 cup (100 g) granulated sugar, divided
• 2 tbsp. turbinado sugar

Dry Ingredients

• 1 c. (120 g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. baking soda

Wet Ingredients

• 1 large egg, room temperature
• 1/3 c. buttermilk
• 1 1/2 tsp. vanilla extract

Optional Serving

• Vanilla ice cream, for serving (optional)

Instructions

1. Prepare Oven and Pan: Arrange an oven rack in the center position and preheat the oven to 400°F (204°C). Generously grease a 9-inch round cake pan with salted butter to prevent sticking.
2. Infuse Sugar with Lemon and Vanilla: In a medium bowl, use your fingers to rub together the lemon zest, scraped vanilla bean seeds, and 2 tablespoons of granulated sugar until the mixture becomes fragrant, releasing the aromatic oils.
3. Coat the Fruit: Add the fresh raspberries, very thinly sliced peaches, and lemon juice to the sugar mixture. Gently toss until the fruit is well coated and set aside while preparing the batter. This step enhances the fruit’s flavor and helps release some juices.
4. Mix Dry Ingredients: In another medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, baking soda, and the remaining 1/2 cup (100 g) of granulated sugar. This ensures an even distribution of leavening agents and sweetener.
5. Combine Wet Ingredients: In a separate bowl or a large liquid measuring cup, whisk the melted salted butter, large egg, buttermilk, and vanilla extract until well combined.
6. Make Batter: Pour the wet ingredient mixture into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined, being careful not to overmix — stop when no streaks of flour remain to keep the cake tender.
7. Assemble Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Spoon the raspberry and peach mixture, including their juices, evenly over the batter. Sprinkle the surface with turbinado sugar to add a crunchy texture after baking.
8. Bake the Cake: Place the pan in the preheated oven and bake for 25 to 28 minutes, rotating the pan halfway through baking to ensure even browning. The cake is done when it turns lightly golden brown and a toothpick inserted into the cake portion comes out clean.
9. Cool and Serve: Allow the cake to cool slightly before serving. For an extra special touch, serve warm with a scoop of vanilla ice cream, if desired.

Notes

• Be careful not to overmix the batter to ensure a light, tender cake texture.
• If you don’t have a vanilla bean, vanilla bean paste or good quality vanilla extract works well as a substitute.
• Thinly slice the peach for even cooking and to create beautiful layers with the raspberries.
• Using fresh raspberries and peaches gives the best flavor and texture for this recipe.
• Letting the fruit sit with lemon and sugar before baking enhances their flavors and releases natural juices.
• Turbinado sugar topping adds a nice crunch and sparkle to the finished cake.
• This cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days.

Keywords: raspberry peach cake, spoon cake, fruit cake, summer dessert, buttery cake, fruit topping