A fruity, moist Raspberry Peach Cake made with Greek yogurt and fresh fruit—perfect for summer brunch, picnics, or a sweet family dessert.

Why You’ll Love This Recipe

Fresh, seasonal flavors: Juicy peaches and tangy raspberries make this cake a fruity celebration of summer.
Moist texture: Greek yogurt gives the cake a rich, soft crumb without being too heavy.

No mixer required: Simple to make with just a whisk and two bowls.
Versatile serving: Great as a dessert, afternoon snack, or even a brunch treat.
Showstopper appearance: The vibrant fruit topping makes it look as amazing as it tastes.

Ingredients

2 cups all-purpose flour (sifted or aerated)
2 teaspoons baking powder
1 cup granulated sugar

2 ounces salted butter, melted (¼ cup)
1 large egg
1 cup plain low-fat Greek yogurt

1 teaspoon pure vanilla extract
12 ounces fresh raspberries
2 medium yellow peaches, sliced

Directions

Preheat oven to 350°F (175°C). Line the bottom and sides of a 9×3-inch springform pan with a large sheet of parchment paper. No need to grease.
In a medium bowl, whisk together flour and baking powder.
In a large bowl, whisk the sugar, melted butter, and egg for 1–2 minutes until fluffy and light in color.

Stir in the Greek yogurt and vanilla until just combined.
Add the dry ingredients gradually to the wet, mixing until just incorporated. The batter will be thick.
Toss half of the raspberries with a tablespoon of flour or powdered sugar, then gently fold them into the batter.

Spread the batter evenly in the prepared pan.
Top with the sliced peaches and remaining raspberries.
Bake on the middle rack for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 20 minutes, then remove the sides of the springform pan and transfer to a serving plate.
Dust with powdered sugar before serving.

Servings and timing

Servings: 10

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Calories: Approximately 311 kcal per serving

Variations

Berry swap: Substitute blueberries, blackberries, or strawberries for raspberries.
Stone fruit twist: Use nectarines, plums, or apricots in place of peaches.

Nutty crunch: Add sliced almonds or chopped pecans on top before baking.
Citrus kick: Add a teaspoon of lemon or orange zest to the batter.
Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: Warm individual slices in the microwave for about 15–20 seconds for a freshly-baked feel.

FAQs

What type of peaches work best for this cake?

Yellow peaches are ideal because of their vibrant color and slightly tart flavor, but white peaches can be used for a sweeter version.

Can I use frozen raspberries?

Yes, but do not thaw them before adding to the batter to avoid excess moisture.

Can I use canned peaches?

Fresh is best, but canned peaches (drained and patted dry) can work in a pinch.

Do I need a springform pan?

A springform pan is ideal for easy removal, but you can use a regular 9-inch round cake pan lined with parchment.

How do I keep the fruit from sinking?

Tossing the raspberries in flour or powdered sugar before folding them into the batter helps them stay evenly distributed.

Can I make this cake ahead of time?

Yes! It tastes even better the next day as the flavors meld. Store covered at room temp or in the fridge.

Is this cake suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly.

Can I reduce the sugar?

You can reduce the sugar by up to ¼ cup if you prefer a less sweet cake, but it may slightly alter the texture.

What can I serve this with?

It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Can I make this into muffins?

Yes! Divide the batter into muffin tins and bake at 350°F for 20–25 minutes, checking for doneness with a toothpick.

Conclusion

Heavenly Raspberry Peach Cake is the ultimate summer dessert—bursting with fresh fruit, soft in texture, and visually stunning. Whether you’re hosting a brunch, enjoying a picnic, or simply craving something sweet, this cake is a go-to recipe that delivers every time. Easy to make and endlessly customizable, it’s a delicious way to celebrate the season’s best produce.

Heavenly Raspberry Peach Cake

Author: Chef Clara
Total Time: 1 hour 5 minutes
Yield: 10 servings 1x

Diet: Vegetarian

Print Recipe

Description

Fruity, moist Raspberry Peach Cake with creamy Greek yogurt & fresh fruit—ideal for summer brunch, picnics, or sweet family desserts.

Ingredients

Scale

2 cups all-purpose flour (sifted or aerated)
2 teaspoons baking powder

1 cup granulated sugar
2 ounces salted butter, melted (¼ cup)
1 large egg

1 cup plain low-fat Greek yogurt
1 teaspoon pure vanilla extract
12 ounces fresh raspberries

2 medium yellow peaches, sliced

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Instructions

Preheat oven to 350°F (175°C). Line a 9×3-inch springform pan with parchment paper.
Whisk flour and baking powder in a medium bowl.

In a large bowl, whisk sugar, melted butter, and egg until light and fluffy (1–2 minutes).
Add Greek yogurt and vanilla; mix until just combined.
Gradually stir in flour mixture. Do not overmix.

Toss half the raspberries in flour; gently fold into batter.
Pour batter into pan and smooth out.
Top with peach slices and remaining raspberries.

Bake 45–50 minutes, until a toothpick comes out clean.
Cool in pan 20 minutes, then transfer to platter.

Dust with powdered sugar before serving.

Notes

For best results, use ripe but firm peaches.
Can be made a day in advance and stored covered at room temperature.

Excellent served with whipped cream or vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 45 minutes

Category: Dessert
Method: Baking
Cuisine: American