Peach Raspberry Cake is a moist ricotta cake with juicy peaches and raspberries. No mixer needed for this quick, easy recipe. It’s perfect for a late summer brunch, snack or dessert!
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I love when to make this raspberry peach cake when fresh peaches and raspberries are in season. Fresh ripe peaches have a tangy, sweet flavor and soft texture. They are delicious with tart raspberries and creamy, rich ricotta.
You can make this simple cake with just a few easy steps and with a handful of ingredients. You don’t even need a mixer to make it!
I adapted this peach and raspberry cake recipe from my ricotta cranberry cake. I love how simple yet special it is!
For more delicious ricotta recipes, try my raspberry ricotta cake, blueberry lemon ricotta pound cake
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Why We Love This Recipe
- This raspberry and peach cake is so simple. It’s made with simple ingredients and comes together without a mixer just like my banana strawberry cake.
- If you haven’t tried baking with ricotta yet, you’re in for a real treat! Ricotta makes the cake moist and delicious. For more delicious recipes with ricotta try my pistachio and ricotta cake and ricotta donuts.
- This cake is perfectly sweet and not overly sweet!
- It’s perfect with coffee for brunch, an afternoon snack or dessert just like my blueberry banana coffee cake!
Ingredients
Below are useful notes about some of the ingredients for this ricotta peach cake.
- Butter: Use unsalted melted butter. Butter adds extra flavor and richness.
- This cake uses mostly granulated sugar plus a little brown sugar. Use light or dark brown sugar.
- Use whole milk ricotta. Ricotta blends perfectly into the batter. It gives the cake a moist, creamy texture.
- You’ll need about 2-3 fresh ripe peaches. They should be tender and juicy for best flavor. You can leave the skins on or peel them. If you love baking with stone fruit, be sure to try my apricot strudel recipe.
- Raspberries: Be careful when stirring the raspberries into the batter. They are tender and can break apart easily. Raspberries add a tart, sweet flavor to this cake just like they do in these raspberry and white chocolate scones and raspberry and white chocolate blondie recipe!
- You will need 2 large, room temperature eggs and 1 egg yolk.
- Dust the cooled cake with powdered sugar before serving.
- I like to use a combination of vanilla and almond extract. Feel free to leave out almond extract if you prefer.
- The zest of half a lemon gives the cake extra fresh flavor. We aren’t using any lemon zest in this recipe.
- Sliced almonds add a little crunch. They also look pretty on top of the cake.
Please see the recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- Don’t have fresh fruit? I prefer using fresh fruit, but frozen can also be used. Do not thaw the frozen fruit. You can also use good-quality canned peaches. Make sure to drain them well.
- Out of brown sugar? Swap in extra granulated sugar in place of brown sugar.
- Not a fan of almonds? Leave out the almond extract and sliced almonds. You could add an extra 1/2 teaspoon of vanilla extract in place of almond extract.
- Don’t have butter? Swap in 1/2 cup of a neutral oil such as vegetable oil, canola oil or avocado oil.
How to make Raspberry Peach Cake
Quick Video Recap
Instructions
Step 1– Add the sugars and lemon zest to a large bowl. Whisk in the melted butter and ricotta til completely combined. Add the vanilla and almond extract.
Step 2– Mix in the eggs and yolk one at a time.
Step 3– Fold the dry ingredients in with a spatula until just combined.
Step 4– Fold in the raspberries and chopped peaches.
Step 5– Spread the batter evenly in a 9 inch springform pan. Top with halved raspberries, very thin peach slices and sliced almonds.
Step 6– Bake 47-55 minutes. Allow to cool completely. Dust with powdered sugar before serving.
Recipe FAQs
Peaches can be peeled or you can keep the skins on. I prefer not to peel them.
I prefer a 9 inch springform pan, but a regular 9 inch round cake pan can also be used. Using a springform pan makes it easier to remove the cake without needing to invert it.
Store this raspberry and peach cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Expert Tips
- Ripe peaches should give to gentle pressure when you squeeze them. If they feel firm when you squeeze them, that means they’re not ready to use.
- Use a light colored almuminum springform pan for best results. The light color will keep the edges from browning too much. Also, it will make it easier to remove the cake from the pan.
- Dust cake with powdered sugar right before serving. The cake will absorb the powdered sugar overtime.
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Peach Raspberry Cake
Ingredients
- 1 cup (200 g) granulated sugar
- ¼ cup (55 g) light brown sugar or swap in additional granulated sugar
- ½ lemon zested, zest only, no lemon juice is used in this recipe
- ½ cup (113 g) unsalted butter melted, slightly cooled
- 1¼ cups (305 g) ricotta cheese room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 2 (100 g) large eggs room temperature
- 1 (20 g) large egg yolk
- 1 ½ cups (187 g) all purpose flour
- ½ teaspoon salt
- 1¾ teaspoons baking powder
- 1 cup (154 g) chopped peaches plus more for topping, sliced or diced, optional
- ½ cup (60 g) fresh raspberries plus a few extra raspberries, halved, for topping, optional
- 2½ tablespoons (25 g) sliced almonds for topping, optional
Decoration
- powdered sugar optional
Instructions
- Butter or use baking spray to grease the bottom and sides of a 9″ springform pan or the bottom of a round 9″ cake pan. Line bottom with a round of parchment paper. Lightly spray or grease parchment paper. Preheat oven to 350 F.
- Dice the peaches into roughly ½-inch pieces. Peel them or leave the skins on. Thinly slice or chop a few extra peach pieces for the topping and halve a few extra raspberries. Spread the diced peaches and raspberries on a paper towel-lined plate and gently blot dry before adding to the batter.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside.
- Add the sugars and lemon zest to a large bowl. Whisk in the melted butter and ricotta til completely combined. Add the vanilla and almond extract.
- Whisk in the eggs and yolk one at a time.
- Fold the dry ingredients in with a spatula until just combined. Fold in the raspberries and chopped peaches.
- Pour the batter into the prepared pan. Use an offset spatula to spread the batter evenly. Top with a few extra raspberries, very thin peach slices and sliced almonds.
- Bake 47-55 minutes until cake is golden brown and a toothpick comes out clean when inserted in the cake.
- Set pan on a wire rack for 15 minutes. Remove cake from pan and transfer cake to a wire rack to cool completely. Dust with powdered sugar just before serving, optional.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Aubrey
Hi Natalie,
Loved this cake! Dense and moist, so yummy!
Natalie Ward
Thank you Aubrey! So glad you enjoyed it!!
Natalie
Hi,
I’m sorry about that. I have updated the instructions. Thanks for trying it. Have a great day! -Natalie
Barbara Briggs Ward
Love the ‘Autumn poem’! Beautiful time of the year. Love your presentation! Looks so delicious!