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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/raspberry-peach-spoon-cake-recipe/