Peach Melba Cake

Fresh peaches and raspberries come together in this delicious peach melba cake. Wonderfully moist, full of flavour and one bowl easy, too!

This lovely fresh peach melba cake is 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.

This lovely cake is a sheet cake that is perfect to slice and enjoy any time of day.

Ingredients and Substitutions

Peaches – I have only made this cake with fresh peaches, though I have no reason to think that frozen or canned peaches wouldn’t work here. For frozen peaches, use from frozen and allow a bit extra baking time. You can peel the fresh peaches if you like or leave the skin on. I tend to leave them on most of the time, as I love the pink-ish colour of the skin. Use firm, just ripe peaches for this one and be sure to cut generous wedges, for lots of fruit per piece of cake.

Raspberries – Again, I have only ever made this cake with fresh raspberries. Frozen raspberries should work here. Allow a little extra baking time when using frozen fruit.

Ground Almonds – This is the coarse ground almond, usually found in the baking aisle with the nuts. It is not the same as almond flour, which is a finer, almost powder-like mix.

Self-Raising Flour – if you have self-raising flour, perfect. If not, I’ve included an easy DIY substitute in the Notes of the Recipe Card below. 

Recipe Tips

If you have a scale, I’d suggest using the Metric ingredient list and weigh your dry ingredients, for best accuracy.

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.

Making ahead, storing and freezing

This cake keeps well, so don’t hesitate to make a bit ahead. Store well-covered at room temperature. This cake will also freeze well.

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Get the Recipe: Peach Melba Cake

Fresh peaches and raspberries come together in this delicious peach melba cake. Wonderfully moist, full of flavour and one bowl easy, too!

5 stars from 6 ratings

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Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 5 minutes mins

Yield: 12 servings

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Ingredients

Cake:

• 1 cup + 2 Tbsp (250 g) unsalted butter
• 1 1/3 cups (300 g) light brown sugar, packed
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups + 2 Tbsp (200 g) self-raising flour, spooned and levelled *or see Note 1 below for DIY substitute
• 6 Tablespoons (50 g) ground almonds
• 1/4 teaspoon salt, omit if you used salted butter
• 2 fresh peaches, ripe, but firm, cut into 12 large wedges (peeled or not, as you like)
• 3 1/2 oz. fresh raspberries
• 1/4 cup flaked almonds

Garnish:

• Icing/Confectioners' sugar

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Instructions

 

• 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 350 F. (regular bake setting/not fan assisted).
• 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.

Notes

Make your own self-raising flour for this recipe: In a bowl, combine 1 1/2 cups + 2 Tablespoons all purpose flour (measured with the spoon and level method). Add 2 1/4 teaspoons baking powder and a scant 1/2 teaspoon of salt. (use a bit less salt here if you will be using salted butter). Whisk together well.

Cuisine: American, Canadian

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 385kcal, Carbohydrates: 54g, Protein: 7g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 85mg, Sodium: 74mg, Potassium: 163mg, Fiber: 2g, Sugar: 29g, Vitamin A: 665IU, Vitamin C: 3.8mg, Calcium: 65mg, Iron: 1.2mg

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