Peach and Raspberry Crumble Cake is a soft, buttery cake layered with juicy peaches, tart raspberries, and topped with a golden cinnamon crumble. It’s the perfect balance of sweet, tangy, and crunchy—ideal for breakfast, tea time, or dessert.
Prep Time
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round or square baking pan
- Spatula
- Measuring cups and spoons
Ingredients
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Fruit Layer
- 2 peaches, sliced
- 1 cup fresh raspberries
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed
Ingredient Notes
- Peaches: Fresh ripe peaches give the best juicy sweetness.
- Raspberries: Add a tart contrast to the sweet cake.
- Cold Butter (Crumble): Helps create a crispy, crumbly topping.
- Milk: Keeps the cake soft and moist.
Instructions
Step 1: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease and line your baking pan.
Step 2: Make the Cake Batter
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with milk.
- Mix until smooth.
Step 3: Assemble the Cake
- Pour batter into the prepared pan.
- Arrange sliced peaches and raspberries evenly on top.
Step 4: Make the Crumble
- Mix flour, brown sugar, and cinnamon.
- Cut in cold butter until mixture becomes crumbly.
- Sprinkle evenly over the fruit layer.
Step 5: Bake
- Bake for 40–45 minutes or until golden brown.
- Insert a toothpick in the center—if it comes out clean, it’s ready.
Step 6: Cool and Serve
- Let cake cool for 15–20 minutes.
- Slice and serve warm or at room temperature.
Nutrition Facts (Per Serving Approx.)
- Calories: 310
- Carbohydrates: 45g
- Protein: 4g
- Fat: 13g
- Sugar: 28g
- Fiber: 2g
Tips
- Don’t overmix the batter or the cake may become dense.
- Use slightly firm peaches so they don’t turn mushy while baking.
- Add a scoop of vanilla ice cream for extra indulgence.
- Sprinkle extra sugar on top before baking for a crisp crust.
Variations
- Berry Mix Version: Add blueberries or blackberries.
- Oat Crumble: Replace part of flour with rolled oats.
- Lemon Twist: Add lemon zest to the batter for brightness.
- Nutty Crumble: Add chopped almonds or walnuts for crunch.