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Peaches, raspberries and almond crumble topping turn this simple tea cake into the most heavenly sweet.
I was inspired by Diana Henry’s rhubarb cake in her cookbook Simple: Effortless Food, Big Flavors to make this “slightly sweeter” version with juicy summer peaches.
Dig these variations!
- Experiment with different fruits, depending on the season.
- I made a peach plum cherry version that was just as delicious.
- Serve plain or with powdered sugar and fresh whipped cream.
Dig in to Peach Raspberry Crumble Cake!
Other fruit desserts you’ll love:
Red White and Blueberry Buckle
Check out my recipe index to find everything from appetizers to desserts, soup to nuts.
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PrintPeach Raspberry Crumble Cake
- Prep Time: 25
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 45 min ( includes baking)
- Yield: 8 large or 16 small servings 1x
- Category: Dessert
- Cuisine: British
Peaches, raspberries and almond crumble topping turn this simple tea cake into the most heavenly sweet.
Ingredients
For the crumble:
- 3/4 cup all purpose flour (94 gm) (or gluten free flour mix)
- 6 tablespoons cold, cubed unsalted butter (85 gm)
- 6 tablespoons sugar (75 gm)
- 1/2 cup sliced almonds (55 gm)
For the cake:
- Baking spray
- 1 cup all purpose flour or gluten free blend (125 gm)
- 1 teaspoon baking powder (or gluten free) (5 gm)
- 1/4 teaspoon kosher salt
- 1 1/4 sticks unsalted butter or vegan butter, room temperature (140 gm)
- 3/4 cup sugar (150 gm)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract (9 gm)
- 2 tablespoons cream (or milk alternative) (30 ml)
- 2 large or 3 small peaches, peeled, pitted and cubed (about 250 gm)
- 1 cup raspberries (125 gm)
- confectioner’s sugar
- whipped cream (optional)
Instructions
- Â Preheat oven to 350 F. Spray and line with parchment an eight or nine inch square or springform pan.
- Â Make crumble: In a medium bowl, use fingers to rub together flour and butter until mixture resembles large bread crumbs. Add in sugar, almonds and salt. Cover with plastic wrap and refrigerate.
- Make cake:Â Sift together flour, baking powder and salt and set aside. Using an electric or handheld mixer, beat butter and sugar until fluffy, about three minutes. Add eggs, one at a time, beating well after each. Add vanilla. Sprinkle in flour mixture, 1/3 cup at a time, then add cream. Mix just until flour disappears and batter looks uniform.
- Assemble: Pour batter into pan and smooth top. Combine peaches with 1/3 cup sugar and drop across batter. Place raspberries over peaches. Take cold crumble from fridge. Squeeze together clumps of topping and distribute evenly over fruit.
- Bake one hour and twenty minutes. Start checking after an hour. Cake is done when a toothpick inserted in the middle comes out dry and clean.
- Let cool before removing from pan.
- Serve plain or dusted with confectioner’s sugar and a side of whipped cream.
- Store covered in refrigerator for up to five days.
Notes
Inspired by Diana Henry’s Rhubarb and Raspberry Crumble Cake from Simple: Effortless Food, Big Flavors
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