Buttery vanilla cake filled with fresh peaches and blackberries – baked inside and on top
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This Peach and Blackberry Cake is so incredible delicious and simple to make! It has quickly become a go-to in my kitchen, and a family favorite.
The beauty of this recipe is that you can substitute any seasonal fruit that you love. I’m using peaches and blackberries, but feel free to sub in raspberries, nectarines, plums, strawberries, pears, or even pineapple. get creative, there are no wrong answers, and this recipe is a blueprint that you can customize.
How to make Fresh Peach and Blackberry Cake
Start by preheating the oven to 350 degrees F. Next, spray a 9-inch cake pan with nonstick cooking spray.
Next, in a medium bowl, combine the dry ingredients: flour, kosher salt, and baking powder. Whisk until all of the dry ingredients are incorporated.
In the bowl of a stand mixer, beat the butter on medium speed until it is light and creamy. Slowly add the sugars to the bowl, and beat until well combined and creamy.
Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the bowl, one at a time, beating between each addition. Add the pure vanilla extract and sour cream, beat to combine thoroughly.
With the mixer on low speed, slowly add the dry ingredients until just combined. Turn off the mixer, and use a rubber spatula to scrape the bottom of the bowl to ensure that all of the flour is incorporated. Add the extra 1 tablespoon of flour to the bowl of ¾ of the total peaches and blackberries. Use a spoon to gently coat the fruit with flour lightly. Fold the coated ¾ of the sliced peaches and blackberries into the batter, reserving some for the top of the cake.
Pour the batter into the prepared cake pan, and use a small offset spatula to smooth out the top. Arrange the remaining peaches and blackberries on the top of the cake. Bake for 60-70 minutes until the top of the cake is golden brown and a toothpick comes out with moist crumbs and feels warm to the touch. Allow the cake to cool for 30-40 minutes until slicing. Enjoy!
Love this cake? Check out these recipes for more baking inspiration:
Pavlova with Berries and Cream
Ingredients
- unsalted butter – I’m using unsalted Kerrygold pure Irish butter for this recipe (and ALL of my recipes, really). I like to control the level in my bakes, so I’m going with unsalted here.
- granulated sugar – a kitchen staple, but my favorite is Domino Golden Sugar for my bakes.
- light brown sugar – The subtle caramel flavor of the brown sugar goes really well with the peaches. Be sure to lightly pack down the brown sugar when measuring.
- unbleached all purpose flour – it’s unbleached all purpose flour for me, specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, and fair business practices.
- pure vanilla extract – always go with pure vanilla extract, from either Mexico or Madagascar. The rich vanilla flavor works so well in this cake.
- kosher salt – I always use Morton’s kosher salt in my recipes. If you’re using Diamond Crystal, add an extra 1/4 teaspoon.
How to bake with fresh Peaches
The most important part of this recipe is using in-season ripe peaches. When you’re choosing your fruit, use your thumb to GENTLY press the outer peel of the fruit. For perfect ripeness, the peach should “give” just slightly to pressure. You don’t want the peaches too firm OR too squishy. If you can only find firm peaches at the market, let them sit out in a bowl at room temperature for 1-2 days until they ripen and soften.
For this recipe, I’m not pealing the peaches. The peels are thin and they really don’t bother me. If you hate peels, you can use a sharp vegetable peeler to remove the peel, then slice the peaches according to the recipe.
I like to slice the peaches into 1/4-1/3 inch pieces so that they’re cooked through, but you still get the sensation of biting into a sweet fresh peach.
How to Store
This cake is going is going to be delicious for 2-3 days. If the room temperature is above 73 degrees, I would keep any leftovers in the fridge, in an airtight container. Enjoy the cake at room temperature to get the best flavor.
If you make this beautiful Fresh Peach and Blackberry Cake, or any of the recipes from the blog, share it and tag me @lions.bread so I can see it! I love seeing how busy you all are in the kitchen, and hearing your feedback.
Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon.
xo – LeAnne
Did you make this recipe? Rate and Comment below. Your feedback is everything, and I try to get to all of your messages!
Fresh Peach and Blackberry Cake
Buttery, vanilla cake with fresh peaches and blackberries baked inside and on top
Ingredients
- 1 ½ cups unbleached all purpose flour plus an extra tablespoon of flour, 180 g
- 1 teaspoon kosher salt 4 g
- 1 ½ teaspoons baking powder 7 g
- 12 tablespoons Kerrygold Unsalted Butter 168 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g
- 2 large eggs
- ¼ cup full fat sour cream 60 g
- 2 teaspoons pure vanilla extract 8 g
- 1 ½ cups ripe peaches sliced (peeled if you prefer)
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray.
- In a medium bowl, combine the dry ingredients: flour, kosher salt, and baking powder. Whisk to combine.
- In the bowl of a stand mixer, beat the butter on medium speed until it is light and creamy. Slowly add the sugars to the bowl, and beat until well combined and creamy.
- Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the bowl, one at a time, beating between each addition. Add the pure vanilla extract and sour cream, beat to combine thoroughly.
- With the mixer on low speed, slowly add the dry ingredients until just combined. Turn off the mixer, and use a rubber spatula to scrape the bottom of the bowl to ensure that all of the flour is incorporated. Add the extra 1 tablespoon of flour to the bowl of ¾ of the total peaches and blackberries. Use a spoon to gently coat the fruit with flour lightly. Fold the coated ¾ of the sliced peaches and blackberries into the batter, reserving some for the top of the cake.
- Pour the batter into the prepared cake pan, and use a small offset spatula to smooth out the top. Arrange the remaining peaches and blackberries on the top of the cake. Bake for 60-70 minutes until the top of the cake is golden brown and a toothpick comes out with moist crumbs and feels warm to the touch. Allow the cake to cool for 30-40 minutes until slicing. Enjoy!
The post Peach and Blackberry Cake first appeared on Lion’s Bread blog.
Sarah M says
Wonderful and summery. Left the skins on the peaches, as you suggested, which made this super quick to put together. The cake was tender and moist. Worked well in a 9in springform.