Ingredients

8 Tbsp. Land O Lakes® Salted Butter Half Sticks (2 half sticks), melted, plus more for greasing

1/2 lemon, zested and juiced

1/2 vanilla bean, seeds scraped, or 1 tsp. vanilla bean paste or extract

2 tbsp. plus 1/2 cup (100 g) granulated sugar, divided

1 cup fresh raspberries

1 medium peach, very thinly sliced

1 cup (120 g) all-purpose flour

1 tsp. baking powder

1 tsp. kosher salt

1/4 tsp. baking soda

1 large egg, room temperature

1/3 cup buttermilk

1 1/2 tsp. vanilla extract

2 tbsp. turbinado sugar

Vanilla ice cream, for serving (optional)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Generously grease a 9-inch round cake pan with butter.

Step 2: In a medium bowl, rub the lemon zest, vanilla seeds, and 2 tablespoons of granulated sugar together with your fingers until fragrant.

Step 3: Add the raspberries, sliced peaches, and lemon juice to the bowl. Toss gently to coat the fruit and let sit until ready to use.

Step 4: In another medium bowl, whisk together the flour, baking powder, salt, baking soda, and the remaining 1/2 cup granulated sugar.

Step 5: In a separate bowl or large measuring cup, whisk the melted butter, egg, buttermilk, and vanilla extract until combined.

Step 6: Pour the butter mixture into the dry ingredients. Stir with a rubber spatula until just combined and no streaks of flour remain. Avoid overmixing.

Step 7: Pour the batter into the prepared cake pan and smooth the top. Spoon the raspberry and peach mixture evenly over the batter, including any juices. Sprinkle the turbinado sugar on top.

Step 8: Bake the cake in the oven for 25 to 28 minutes, rotating the pan halfway through baking, until the top is lightly golden brown.

Step 9: Remove from the oven and let the cake cool slightly. Serve warm with vanilla ice cream if desired.

Tips & Variations

For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and a teaspoon of lemon juice.

Try swapping peaches for nectarines or plums for a different twist.

Use frozen berries if fresh are not in season; just thaw and drain excess liquid before using.

To enhance the vanilla flavor, consider adding a teaspoon of vanilla bean paste instead of extract.

FAQs

Can I make this cake in a different pan size?

Yes, you can use an 8-inch or 10-inch round pan. Just adjust the baking time slightly; start checking for doneness a few minutes earlier or later as needed.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/3 cup of milk. Let it sit for 5 minutes before using.