Peach And Raspberry Cake Recipe

Name: Peach And Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter + 2 tbsp; 1 1/2 cups granulated sugar + 2 tbsp; 3 tsp vanilla extract; 4 None eggs; 2 1/2 cups all-purpose flour + 2 tbsp; 5 tsp baking powder; 1 cup full-fat peach-flavored yogurt; 1 1/2 lb peaches, pitted and roughly chopped; 9 sheets gelatin or 3 tbsp powdered gelatin, soaked in cold water; 2 cups full-fat plain yogurt; 1 tbsp lemon juice; 1/2 lb raspberries, 1/4 lb pureed; 1 cup heavy cream

Servings: persons

1 cup butter + 2 tbsp
1 1/2 cups granulated sugar + 2 tbsp
3 tsp vanilla extract
4 None eggs
2 1/2 cups all-purpose flour + 2 tbsp
5 tsp baking powder
1 cup full-fat peach-flavored yogurt
1 1/2 lb peaches, pitted and roughly chopped
9 sheets gelatin or 3 tbsp powdered gelatin, soaked in cold water
2 cups full-fat plain yogurt
1 tbsp lemon juice
1/2 lb raspberries, 1/4 lb pureed
1 cup heavy cream

1
Preheat oven to 325u00b0F. Grease and flour a 10 inch springform pan. Cream butter, 1 cup sugar and 1 tsp vanilla extract. Beat in eggs, 1 at a time. Mix flour and baking powder together and add to egg mixture, alternating with peach yogurt until incorporated. Transfer to prepared pan and smooth out. Bake for 45 mins, until a skewer comes out clean. Allow to cool.
2
Remove cake from pan and cut in 1/2 horizontally. Place bottom 1/2 on a cake plate and place a cake ring around it. Puree peaches, 2 tsp vanilla extract and 2 tbsp sugar in a blender then strain. Measure out 1 2/3 cups puree and chill remainder. Gently dissolve 1/2 the gelatin in a small saucepan with 3 tbsp peach puree then stir back into remaining puree. Spread over bottom cake and chill for 30 mins.
3
Mix plain yogurt, lemon juice and 1/2 cup sugar. Gently dissolve remaining gelatin in a small saucepan set over a low heat with 3 tbsp yogurt mixture, then stir back into remaining yogurt mixture. Fold in raspberry puree then 1/2 cup raspberries. Spread over cake and press remaining cake 1/2 gently on top. Chill for 2 hours.
4
Whip cream, gradually adding 2 tbsp sugar, until stiff. Remove cake ring and spread cream over cake. Drizzle with remaining peach puree and decorate with remaining raspberries.

1442

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter + 2 tbsp, 1 1/2 cups granulated sugar + 2 tbsp, 3 tsp vanilla extract, 4 None eggs, and more.

Yes, Peach And Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach And Raspberry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions