Raspberry-Peach Spoon Cake Recipe
A delightful Raspberry-Peach Spoon Cake featuring a tender, buttery batter topped with fresh raspberries and thinly sliced peaches, baked to golden perfection and finished with a sprinkle of turbinado sugar. Served warm, optionally with vanilla ice cream, this cake is a perfect balance of fruity sweetness and citrus zest, ideal for spring or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 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
Fruit Topping
- 1/2 lemon, zested and juiced
- 1 c. fresh raspberries
- 1 medium peach, very thinly sliced
- 2 tbsp. turbinado sugar
Optional
- Vanilla ice cream, for serving
Instructions
- Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat it to 400°F (205°C). Generously grease a 9-inch round cake pan with butter to ensure the cake doesn’t stick.
- Flavor the Fruit: In a medium bowl, rub together the lemon zest, vanilla seeds or paste, and 2 tablespoons of granulated sugar using your fingers until fragrant. This releases the aromatic oils and blends the flavors.
- Coat the Fruit: Add the fresh raspberries, thinly sliced peach, and fresh lemon juice to the bowl with the zest mixture. Gently toss until the fruit is well coated and let it sit while you prepare the batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, baking soda, and the remaining 1/2 cup granulated sugar to combine evenly.
- Combine Wet Ingredients: In another bowl or a large liquid measuring cup, whisk the melted butter, egg, buttermilk, and vanilla extract until smooth and well incorporated.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined, making sure there are no visible streaks of flour but avoiding overmixing to keep the cake tender.
- Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Spoon the coated fruit mixture, including juices, evenly over the batter, then sprinkle the top with turbinado sugar for a crunchy finish.
- Bake: Place the cake in the oven and bake for 25 to 28 minutes, rotating the pan halfway through baking to ensure even browning. The cake should be lightly golden and a toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before serving. For an extra special treat, serve warm with a scoop of vanilla ice cream, if desired.
Notes
- Using fresh, ripe peaches and raspberries will provide the best flavor and texture for the cake.
- Room temperature egg and buttermilk help create a smooth batter and even rise.
- Do not overmix the batter to keep the cake light and tender.
- The turbinado sugar topping adds a pleasant crunch and subtle caramel flavor when baked.
- If unavailable, vanilla bean paste or vanilla extract can be used as substitutes.
- Allow cake to cool slightly before serving to avoid the fruit juices being too runny.
- For easy slicing, run a knife around the edges before removing the cake from the pan.
Keywords: raspberry peach cake, spoon cake, fruit cake, baking, summer dessert, easy cake recipe
Find it online: https://thefoodrecipe.com/raspberry-peach-spoon-cake-recipe/
