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Peach Raspberry Breakfast Cake

Yield: 6 -8 servings
Prep Time: 10 mins
Cook Time: 35 mins
Cooling Time: 15 mins
Total Time: 1 hr
Life's Good in the Kitchen! Start your day in the kitchen baking this Peach Raspberry Breakfast Cake that the entire family will love!
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  • 1 cup fresh sliced peaches
  • ½ cup fresh raspberries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, at room temperature
  • zest from one lemon
  • ¾ cup + 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk


  • Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
  • In a small bowl, toss the peaches with ¼ cup flour; set aside. Whisk together the remaining flour, baking powder, cinnamon and salt in a medium bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
  • Add flour mixture to the batter in 2 batches, alternating with the buttermilk. Gently fold in the peaches, then the raspberries. Some of the raspberries may break up but be careful not to over-mix.
  • Spread batter into greased baking dish and sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 to 15 minutes before serving. Enjoy!


Source: Spoonful of Flavor


Serving: 0g, Calories: 425kcal, Carbohydrates: 62g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 423mg, Potassium: 280mg, Fiber: 2g, Sugar: 28g, Vitamin A: 630IU, Vitamin C: 4.3mg, Calcium: 98mg, Iron: 2.3mg
Course: Breakfast
Cuisine: American
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