Peach Raspberry Cake

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Peach Raspberry Cake

This Peach Raspberry Cake is everything you want in a summer bake—moist, bursting with fruity flavor, and beautifully rustic. The tender ricotta base pairs perfectly with juicy peaches and fresh raspberries, giving each bite a creamy, tangy, and lightly sweet finish. It’s a cake that looks as good as it tastes—no mixer required, just a bowl, a whisk, and a little love. Whether you’re serving it up for brunch, slicing it for a snack, or topping it with powdered sugar for dessert, this easy ricotta cake fits every summer moment like a charm.

Ingredients

  • 1 cup granulated sugar

  • 2 tablespoons light brown sugar (or additional granulated sugar)

  • ½ lemon, zested

  • ½ cup unsalted butter, melted and slightly cooled

  • 1½ cups ricotta cheese, room temperature

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract (optional)

  • 3 large eggs, room temperature

  • 1½ cups all-purpose flour

  • ½ teaspoon salt

  • 1¾ teaspoons baking powder

  • 1 cup chopped peaches (plus thin peach slices for topping, optional)

  • ½ cup fresh raspberries (plus extra halved raspberries for topping)

  • ⅓ cup sliced almonds (optional topping)

  • Powdered sugar (optional, for decoration)

How to Make Peach Raspberry Cake

  1. Prep the pan: Grease a 9″ springform pan (or round cake pan) with butter or baking spray. Line the base with parchment paper and lightly grease it as well. Preheat oven to 350°F (175°C).

  2. Prepare the dry mix: In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

  3. Whisk the wet base: In a large bowl, rub the lemon zest into the sugars. Whisk in the melted butter and ricotta until smooth. Add the vanilla and almond extract.

  4. Incorporate the eggs: Whisk in the eggs one at a time until fully combined.

  5. Combine and fold: Gently fold in the dry ingredients with a spatula, followed by the chopped peaches and raspberries.

  6. Decorate and bake: Spread the batter into the pan. Top with thin peach slices, halved raspberries, and almonds if using. Bake for 35–45 minutes, or until a toothpick comes out clean.

  7. Cool and serve: Cool the cake in the pan for 15 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar just before serving.

Helpful Tips

Peach Raspberry Cake Recipe

  • Room temp ingredients: Make sure your ricotta and eggs are at room temperature for a smoother batter.

  • Zest smart: Rub the lemon zest into the sugar to release those aromatic oils—it elevates the citrus flavor.

  • Gentle folding: Use a light hand when folding in the fruit to avoid crushing the berries and overmixing the batter.

Substitutions and Variations

  • Frozen fruit: You can use frozen peaches or raspberries—just don’t thaw them first.

  • Canned peaches: A great alternative when fresh peaches aren’t in season. Just drain them well.

  • No almonds? Skip them or swap with pecans or even streusel topping.

  • Add a citrus twist: Try orange zest instead of lemon for a different note.

Frequently Asked Questions

Can I use low-fat ricotta?

Yes, but the texture will be slightly less rich and creamy.

Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour substitute.

Why is my cake browning too fast?

Oven temps can vary—cover the cake loosely with foil if it’s browning before the center is done baking.

Storage Instructions

Store this cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze individual slices wrapped tightly for up to 2 months—just thaw at room temp and dust with powdered sugar before serving.

Nutritional Information (Per Slice)

  • Calories: 287

  • Carbohydrates: 33g

  • Protein: 7g

  • Fat: 14g

  • Saturated Fat: 8g

  • Cholesterol: 77mg

  • Sodium: 254mg

  • Fiber: 1g

  • Sugar: 19g

  • Calcium: 116mg

  • Iron: 1mg

  • Vitamin A: 436IU

  • Vitamin C: 4mg

  • Potassium: 103mg

More Summer Dessert Favorites

This Peach Raspberry Cake is the kind of recipe that feels like summer in every bite—soft, juicy, and just sweet enough. It’s simple, unfussy, and endlessly inviting. Whether you’re baking it for a sunny brunch, an afternoon treat, or a light and fruity dessert, it delivers on all fronts: flavor, texture, and those gorgeous pops of color from the fruit.

I promised you versatile, and here’s proof! Enjoy it as is, or make it your own with different berries or stone fruits. However you slice it, this cake is anything but boring!!

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