A bowl-and-spoon-easy, buttery cake topped with a mound of fresh peach slices and raspberries. Enjoy warm with vanilla ice cream and spoon out to serve.
Peach melba spoon cake: at a glance
- Channels the classic French dessert “Peach Melba”, which combines peaches and raspberries.
- The cake mixes up quickly with just a bowl and a spoon.
- The peaches are simply sliced (no peeling necessary!) and tossed with brown sugar, before being piled on top of the easy cake batter.
- Bakes up in just 30-35 minutes.
- A great impromptu, warm Summer dessert.
Table of Contents
- Peach melba spoon cake: at a glance
- Ingredients and substitutions
- How to make peach melba spoon cake: step-by-step
- Recipe tips!
- How to serve peach melba spoon cake
- Making ahead, storing and freezing
Ingredients and substitutions
A few notes about the key ingredients …
Peaches – Fresh peaches are recommended, though canned would work (drained and patted dry). I’m not sure frozen peaches would work well, as the extra moisture may make for a soggy cake. No need to peel the peaches unless you prefer to.
Raspberries – Fresh raspberries are recommended for the best flavour and texture. In a pinch, frozen raspberries should work.
How to make peach melba spoon cake: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Add the sliced peaches and raspberries to a bowl and toss with brown sugar and a splash of vanilla. Set aside.
Step 2: Melt the butter in a bowl. Add the milk and stir it in.
Step 3: Add the flour, brown sugar, baking powder and salt and stir together well.
Step 4: Spoon the batter into a baking dish.
Step 5: Mound the peaches and raspberries on top of the cake batter.
Step 6: Bake until golden brown and set. Serve warm with vanilla ice cream.
Recipe tips!
- I like to pile the fruit up in the centre of the cake to allow some of the batter to remain uncovered, for a lovely, crispy cake part. You can scatter it over the entire top if you like.
- The cake under the fruit will be the last to firm up, so you need to bake the cake long enough for that to happen, testing in that area. When done, the cake is golden across the top and deep golden along the edges.
How to serve peach melba spoon cake
Enjoy this spoon cake warm from the oven with vanilla ice cream. Alternatively, drizzle with heavy cream or serve simply dusted with icing/confectioners’ sugar.
Making ahead, storing and freezing
You can make this peach melba spoon cake ahead. Store at room temperature, then reheat in a 350F oven loosely covered with aluminum foil until warmed, about 10 minutes.
Store leftovers at room temperature for up to 24 hours or in the refrigerator to extend the shelf life slightly. Freezing isn’t recommended due to the large amount of fruit, which will bring extra moisture from freezing and produce a soggy cake.
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Get the Recipe: Peach Melba Spoon Cake
Ingredients
For the peach and raspberry topping:
- 2 medium peaches, unpeeled or peeled, pitted and sliced
- 1/2 pint raspberries
- 1 teaspoon vanilla
- 1/3 cup (75 g) light brown sugar, packed
For the spoon cake:
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/2 teaspoon coarse kosher salt, reduce to 1/4 tsp if you used salted butter. For fine table salt reduce to 1/4 tsp for unsalted butter or just a pinch for salted butter
- 1 cup (130 g) all-purpose flour, spooned and levelled
- 1/3 cup (75 g) light brown sugar, packed
- 1 teaspoon baking powder
For serving:
- Vanilla ice cream or a drizzle of heavy cream, optional
Instructions
- Preheat the oven to 350F (regular bake/not fan-assisted) and grease a baking dish. *See Notes section for baking pan options. Set aside.
- Place the 2 medium peaches (unpeeled or peeled, pitted and sliced) and 1/2 pint raspberries in a medium bowl. Stir in 1/3 cup light brown sugar (packed) and 1 teaspoon vanilla. Stir together well and set aside.
- In a medium mixing bowl, whisk together the 1/2 cup unsalted butter (melted and cooled slightly), 1/3 cup light brown sugar (packed), 1/2 cup whole milk (at room temperature) and 1/2 teaspoon coarse kosher salt (reduce to 1/4 tsp if you used salted butter. For fine table salt reduce to 1/4 tsp for unsalted butter or just a pinch for salted butter). Add the 1 cup all-purpose flour (spooned and levelled) and 1 teaspoon baking powder and continue whisking just until the batter is smooth.
- Transfer the batter to the greased baking dish, and spread evenly into corners. (It will be a thin layer if using the 8×8 or larger pan). Spoon the peach and raspberry mixture on top of the cake, mounding it in the centre and leaving a bit of the batter uncovered around the outside.
- Bake in a preheated oven for 25 to 35 minutes, or until the cake is golden brown on top, and a tester comes out clean when inserted into the cake near the centre (avoid poking through fruit, if possible). *Be sure the cake is baked through in the centre under the fruit. Bake a few minutes longer to be sure.
- Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with vanilla ice cream or a drizzle of heavy cream.
Notes
More peach melba inspired recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
