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Peach Raspberry Cake

Peach Raspberry Cake

Course Dessert
Author Cheri Liefeld


  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk or you can use regular milk
  • 1 teaspoon vanilla
  • 2 peaches peeled and pitted, sliced into thin slices
  • 1/2 cup fresh raspberries
  • 2 tablespoons raw sugar


  • Preheat oven to 350. Grease a 9 or 10 inch cake pan. You can also use a springform pan. Whisk together flour, baking powder, and salt in a small bowl and set aside. In a large bowl or the bowl of a stand mixer, beat together butter and one cup of sugar until creamy. Stir in egg, buttermilk, and vanilla until combined. Gently mix in flour mixture until just combined. Spread batter in prepared cake pan. Arrange peaches on top of cake batter, and place raspberries around the slices. Sprinkle with raw sugar. Bake 10 minutes, then reduce temperature to 325 and bake for another 50-60 minutes, or until a toothpick inserted in the cake comes out clean. Cut into wedges and serve with fresh whipped cream