Description

This Raspberry Peach Cake is a moist and tender dessert featuring fresh or frozen raspberries and juicy yellow peaches baked into a delicate cake. Made with Greek yogurt for a subtle tang and a tender crumb, this cake uses a convection or regular oven for baking and is perfect for a summer gathering or an afternoon treat. Its combination of sweet and slightly tart fruit paired with a fluffy vanilla-flavored cake makes it irresistible.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or baking flour, sifted or aerated)
2 teaspoons baking powder
1 tablespoon powdered sugar or flour (for coating raspberries)

Wet Ingredients

1 cup granulated sugar
4 oz salted butter, melted (use only 2 oz if peaches are very soft or overly ripe)
1 egg
1 cup plain Greek yogurt (low-fat)
1 teaspoon pure vanilla extract

Fruits

12 oz raspberries (fresh or frozen)
2 medium yellow peaches, sliced

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. If you have a convection setting, use convection bake. Line a 9×3-inch springform pan completely with parchment paper, covering both bottom and sides, allowing some paper to hang outside for easy removal.
Mix Dry Ingredients: In a medium bowl, combine the flour and baking powder and set aside.
Combine Sugar, Butter, and Egg: In a large bowl, whisk together the granulated sugar, melted butter, and egg for 1-2 minutes until the mixture is light in color, smooth, and fluffy.
Add Yogurt and Vanilla: Stir in the Greek yogurt and vanilla extract and whisk just until combined.
Incorporate Dry Ingredients: Gradually whisk in the flour mixture, about 1 cup at a time, mixing just until combined to avoid over-mixing.
Coat Half of the Raspberries: Toss half of the raspberries with the tablespoon of powdered sugar or flour in the bowl used for the dry ingredients. This step helps prevent the berries from sinking.
Fold in Raspberries: Gently fold the coated raspberries into the batter. Some berries may break or smudge, which is normal.
Transfer Batter to Pan and Arrange Fruit: Spread the thick cake batter into the lined springform pan. Arrange peach slices on top, inserting the remaining raspberries in between the peach slices.
Bake the Cake: Place the pan on the middle rack. If using a regular oven, bake for 65–75 minutes; start checking at 50 minutes, covering with foil if browning too fast. Use a toothpick to check for doneness—it should come out clean. For convection ovens, bake for 45–50 minutes until fully cooked and browned.
Cool the Cake: Remove the cake from the oven and let it cool on a wire rack in the pan for about 20 minutes. Then release the sides of the springform pan and transfer the cake using the parchment paper edges to a platter or plate. Allow it to cool further—about 40 minutes total—to ensure it holds together well.
Serve: Dust the top with powdered sugar before serving for a beautiful finish.

Notes

If using very soft or overly ripe peaches, reduce the butter to 2 oz to prevent excess moisture in the cake.
Fresh or frozen raspberries can be used interchangeably; toss half with powdered sugar or flour to keep them from sinking in the batter.
When lining the springform pan, covering sides and bottom with parchment helps prevent sticking and allows easy cake removal without greasing.
The cake batter will be thick to account for moisture released from peaches during baking.
Start checking for doneness early to avoid overbaking, especially if using a convection oven.
Allow the cake to cool sufficiently before removing from parchment paper to maintain its structure.

Prep Time: 15 minutes
Cook Time: 65 minutes (regular oven) or 45 minutes (convection oven)
Category: Cake
Method: Baking
Cuisine: American

Keywords: raspberry peach cake, summer fruit cake, Greek yogurt cake, fruit dessert cake, moist fruit cake