Peach Raspberry Cake
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 summer brunch, snack or dessert!
Servings: 12 slices
Calories: 287kcal
Ingredients
- 1 cup granulated sugar
- 2 tablespoons light brown sugar or swap in additional granulated sugar
- ½ lemon zested
- ½ cup unsalted butter melted, slightly cooled
- 1½ cups ricotta cheese room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 3 large eggs room temperature
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1¾ teaspoons baking powder
- 1 cup chopped peaches plus thin peach slices for topping, optional
- ½ cup fresh raspberries plus a few extra raspberries, halved, for topping
- ⅓ cup 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.
- 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.
- Mix in the eggs one at a time.
- Fold the dry ingredients in with a spatula followed by 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 35-45 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.
Notes
Peaches: Use fresh, ripe peaches. 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. You can peel peaches or leave the skins on. Dice extra or slice them very thinly for the topping. I prefer to leave the skins on and dice them to about the same size as raspberries for the cake batter.
Frozen fruit: I prefer using fresh fruit, but frozen can also be used. Do not thaw the frozen fruit.
Canned peaches: If fresh peaches aren’t available, you can also use good-quality canned peaches. Make sure to drain them well.
Almonds: Top with candied almonds like in my cranberry almond ricotta cake.
Powdered sugar: The moisture of the cake will absorb the powdered sugar. It's best to dust with powdered sugar just before serving.
Storage: 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.
Nutrition
Serving: 1slice | Calories: 287kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 254mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 436IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg
