Peach and raspberry cake

Summer fruits: soft, juicy, full of the taste of the season right? So why is it I so often end up biting in to a peach which is hard and tasteless? A quick scan round the kitchen one Friday showed I had a couple of peaches which refused to ripen, a bit of butter in need of using and some self raising flour which I very rarely use so no idea what a whole bag is doing in the cupboard. I fancied a bit of cake to kick start the weekend so knocked this peach and raspberry cake together in about ten minutes.

Peach and Raspberry Cake

It isn’t the prettiest cake in the world, but it’s redeeming feature is that it isn’t too sweet so you can enjoy a big slice with a cuppa and not be too hard on yourself. Also those rock solid peaches melt into the cake and release their flavour when cooked, so you get little peachy flavour pockets running through it.

Peach and Raspberry Cake

Don’t cut the fruit too small – I was doing chunks about the size of a 2p piece. And if you have fresh raspberries going spare use instead of jam. No self raising flour? Use plain and 1 tsp of baking powder. This cake is about using up odds and ends.

I can’t not mention the fact that it is National Afternoon Tea Week! This cake is idea for having with tea- either from a mug or a dainty china cup. Alas I don’t think I will be making it out for afternoon tea this week, pesky work gets in the way! So if you are heading out somewhere special this week, have a slice for me!

Peach and Raspberry Cake

The quantity of butter, sugar and flour was based on the amount of butter I had left. With this number of eggs you could go up to 200g of each I reckon and still get a cracking good cake.   Just keep the quantities equal.

Simple peach and raspberry cake
Prep Time
10 mins
Cook Time
45 mins

A delicious, no-frills cake that is all about the flavour.

Course: Dessert, Snack
Cuisine: Cake
Keyword: Cake, Peach, Raspberry
Author: Claire Thomas,
  • 3 eggs
  • 160 g butter
  • 160 g caster sugar
  • 160 g self raising flour
  • 2 peaches cut into chunks
  • Raspberry jam
  1. Pre heat the oven to 175c and grease / line a 21cm cake tin.
  2. cream together the butter and sugar until very light and well combined – I give 3-4 minutes in a stand mixer.
  3. Add the eggs a bit at a time.
  4. Add flour and baking powder and mix slowly until just combined.
  5. Fold through the peach pieces.
  6. Carefully pour half the mixture into the tin. Dot with raspberry jam – I used a ½ tsp measuring spoon and probably did about a 12-15 little dots.
  7. Pour over the rest of the mixture and smooth over the top.
  8. Cook for 35-45 minutes until a skewer comes out clear of crumbs.

This is perfect served sat in the garden and chilling out! Add some Greek yoghurt to your plate or serve naked and simple (the cake, not you – keep your pants on!). 

Peach and Raspberry Cake

Peach and Raspberry Cake

Enjoy – happy baking xx

PS – I’ve got a new Facebook page! I’ll be sharing posts, photos and general food ramblings so please pop over and give it a like

 I am entering this cake into the Credit  Crunch Munch link up for August. 


Run by the Fab Food 4 All and Fuss Free Flavours blogs (both lovely, both alliteration tongue twisters!), it is actually being hosted over on Food Glorious Food this month. Check out the money saving links.


Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog


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