Fresh peaches and raspberries come together in this delicious Peach Raspberry Almond Cake. Wonderfully moist, full of flavour and one bowl easy, too!
This lovely fresh peach and raspberry cake may be a bit ahead of the season here, but I know it won’t be long for some of you before you are awash in fresh fruit.
And as I mentioned above, it’s one-bowl easy, too. More correctly, it’s one saucepan easy. Yes, this cake’s batter is made on the stovetop in a saucepan quickly and easily. Then into the oven. I especially enjoy this cake warm from the oven, but it is also lovely at room temperature. As it’s wonderfully moist, it keeps well for several days, too.
Cook’s Notes for Peach Raspberry Almond Cake
If you have a scale, I’d suggest using the Metric ingredient list and weigh your dry ingredients, for best accuracy. (Simply click the link under the ingredients to switch to Metric!)
You can peel the peaches if you like or leave them on. I tend to leave them on most of the time.
Use firm, just ripe peaches for this one and be sure to cut generous wedges, for lots of fruit per piece of cake.
You’ll notice that this cake is baked in an 7.5 x 11-inch baking pan, aka a “brownie” pan. If you don’t have that size, the best alternative would be a 9 x 9-inch square pan. Note that the baking time may vary slightly.
As the cake is covered for the last part of baking, it can be difficult to see when it might be getting a little over-cooked. Mine went a few minutes longer than it should have :) So take a peek regularly in the last part of baking and grab it out when it is just cooked.
Peach Melba Snacking Cake
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups + 1 1/2 Tbsp self-raising flour
- 1/3 cup + 1 Tbsp ground almonds
- 1/4 tsp salt omit if you used salted butter
- 2 ripe but firm peaches cut into 12 large wedges (peeled or not, as you like)
- 3 1/2 oz. fresh raspberries
- 1/4 cup flaked almonds
- Icing/Confectioners' sugar
- Line a 7x11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9x9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)
- Preheat oven to 355 F.
- Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.
- On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.
- Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.
- Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
- When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.
- Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.