Name: Raspberry-Peach Spoon Cake Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 8 Tbsp. Land O Lakes® Salted Butter Half Sticks (2 half sticks), melted, plus more for greasing; 1 c. (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 c. buttermilk; 1 1/2 tsp. vanilla extract; 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; 1/2 lemon, zested and juiced; 1 c. fresh raspberries; 1 medium peach, very thinly sliced; 2 tbsp. turbinado sugar; Vanilla ice cream, for serving

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

Step 1: Arrange a rack in the center of your oven and preheat to 400°F (200°C). Generously grease a 9-inch round cake pan with butter.

Step 2: In a medium bowl, use your fingers to rub together the lemon zest, vanilla seeds (or paste), and 2 tablespoons granulated sugar until fragrant.

Step 3: Add the raspberries, peach slices, and lemon juice to the bowl. Toss gently to coat the fruit and let it sit while you prepare the batter.

Step 4: In a separate medium bowl, whisk together the flour, baking powder, salt, baking soda, and the remaining 1/2 cup granulated sugar.

Step 5: In another bowl or large measuring cup, whisk the melted butter, egg, buttermilk, and vanilla extract until combined.

Step 6: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix gently until just combined and no streaks of flour remain; avoid overmixing.

Step 7: Pour the batter into the prepared cake pan and smooth the top. Spoon the raspberry and peach mixture evenly over the batter, including the juices. Sprinkle turbinado sugar on top.

Step 8: Bake the cake for 25 to 28 minutes, rotating the pan halfway through, until the top is lightly golden brown and a toothpick inserted in the center comes out clean.

Step 9: Let the cake cool slightly before serving. Enjoy warm with vanilla ice cream if desired.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or ground cardamom to the batter.

Swap the peach for nectarines or plums depending on seasonal availability.

If buttermilk is unavailable, substitute with regular milk plus 1 teaspoon lemon juice or vinegar to thicken slightly.

Use frozen berries if fresh are not in season, but reduce lemon juice slightly to balance extra moisture.

FAQs

Can I make this cake in a different pan size?

Yes, you can use an 8×8-inch square pan if you don’t have a 9-inch round. Baking time may vary slightly, so check for doneness a few minutes earlier.

Is it necessary to use fresh fruit for this recipe?

Fresh fruit works best for flavor and texture, but frozen raspberries or peaches can be used if fresh are not available. Just be sure to drain any excess liquid before adding them to the cake.