Get the Recipe: Peach Melba Spoon Cake
A buttery cake that mixes up with just a bowl and a spoon, topped with fresh peaches and raspberries. Serve warm, topped with vanilla ice cream for a great Summer dessert.
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
Nutritional information does not include the vanilla ice cream.
Pan size options:
I have baked this spoon cake in a number of different pan sizes. They all work, but will make a thinner or thicker cake depending on size, and the baking time will vary, as well. Here I've used a roughly 8x10-inch pan, which produced quite a thin cake (about 1-inch thick). I've also used a smaller pan (8.5 x 5.5-inch), which resulted in a thicker cake. An 8x8-inch square baking pan or even a deep dish pie plate will also work. late.
If you opt for the thicker cake in a smaller pan, note that it will take longer to cook through. Likewise, a larger pan and thinner cake will cook more quickly. Anywhere from 25 minutes to 35 minutes. Cook until a tester comes out clean. My smaller pan took about 35 minutes to bake.
Tip!
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.
Be sure to read the notes above this Recipe Card for substitution suggestions, storing and reheating information and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 361kcal, Carbohydrates: 51g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 218mg, Potassium: 279mg, Fiber: 4g, Sugar: 31g, Vitamin A: 682IU, Vitamin C: 12mg, Calcium: 94mg, Iron: 2mg
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