Description

This Raspberry-Peach Spoon Cake is a delightful, lightly sweetened dessert featuring fresh raspberries and thinly sliced peaches atop a tender, buttery cake. With hints of lemon and vanilla, it bakes to a golden perfection and is delightfully complemented by a sprinkle of turbinado sugar for a slight crunch. Perfect served warm with a scoop of vanilla ice cream for an extra indulgence.

Ingredients

Scale

Fruit Mixture

1/2 lemon, zested, juiced
1/2 vanilla bean, seeds scraped, or 1 tsp. vanilla bean paste or extract
2 Tbsp. granulated sugar
1 cup fresh raspberries
1 medium peach, very thinly sliced

Cake Batter

8 Tbsp. Land O Lakes® Salted Butter Half Sticks (2 half sticks), melted, plus more for greasing
1/2 cup (100 g) granulated sugar
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

Finishing

2 tbsp. turbinado sugar
Vanilla ice cream, for serving (optional)

Instructions

Preheat and Prepare Pan: Arrange a rack in the center of your oven and preheat it to 400°F (204°C). Generously grease a 9-inch round cake pan with salted butter to prevent sticking.
Make Fruit Mixture: In a medium bowl, use your fingers to rub together the lemon zest, vanilla seeds (or vanilla bean paste/extract), and 2 tablespoons of granulated sugar until the mixture is fragrant. Add the fresh raspberries, thinly sliced peach, and lemon juice, tossing gently until all fruit is well coated. Let sit and macerate while you prepare the batter.
Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, kosher salt, baking soda, and the remaining 1/2 cup of granulated sugar until evenly combined.
Mix Wet Ingredients: In another bowl or a large measuring cup, whisk together the melted salted butter, egg, buttermilk, and vanilla extract until smooth and combined.
Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined and no streaks of flour remain, being careful not to overmix to keep the cake tender.
Assemble in Pan: Pour the batter into the prepared cake pan and smooth the top evenly. Spoon the fruit mixture over the batter, including any juices released, evenly distributing it. Sprinkle the surface with the turbinado sugar for added texture.
Bake the Cake: Place the pan in the preheated oven. Bake for 25 to 28 minutes, rotating the pan halfway through baking to ensure even color, until the cake is lightly golden brown and a toothpick inserted into the cake portion comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool slightly in the pan. Serve warm, optionally topped with a scoop of vanilla ice cream for a delicious contrast of temperatures and flavors.

Notes

Use fresh, ripe peaches and raspberries for the best flavor and juiciness.
Do not overmix the batter to ensure a tender, light cake texture.
The cake can be served warm or at room temperature; it pairs beautifully with vanilla ice cream but also delicious on its own.
For a dairy-free option, substitute melted butter with a vegan butter alternative and use plant-based milk with a bit of vinegar instead of buttermilk.
Ensure the egg is at room temperature to help the batter mix smoothly and rise better.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: spoon cake, raspberry peach cake, fresh fruit cake, easy summer dessert, baked fruit cake, lemon vanilla cake