This Fresh Peach and Blackberry Cake combines the natural sweetness of ripe peaches and juicy blackberries with a rich, buttery vanilla base for a truly irresistible dessert.
Packed with fiber from fresh fruit and wholesome good fats from butter, it offers a balanced treat without being overly indulgent.
Easy to prepare and perfect for everyday baking, it’s an ideal option for quick, satisfying desserts or weekend gatherings.
Peach and Blackberry Cake
Equipment
- 9-inch round cake pan, 1
- Mixing bowls, 2–3 medium
- Stand mixer or hand mixer, 1
- Rubber spatula, 1
- Whisk (1)
- Offset spatula (optional), 1
Ingredients
- 1 ½ cups unbleached all-purpose flour 180 g
- 1 tablespoon all-purpose flour for fruit coating
- 1 teaspoon kosher salt 4 g
- 1 ½ teaspoons baking powder 7 g
- 12 tablespoons unsalted butter softened (168 g)
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar packed (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 optional)
- 1 cup fresh blackberries
Instructions
- Prepare the Cake Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Lightly grease a 9-inch round cake pan with nonstick cooking spray or butter, making sure to coat the bottom and sides evenly. For extra insurance against sticking, you can line the bottom with a circle of parchment paper. Set the pan aside while you prepare the batter.
- Combine Dry Ingredients: In a medium-sized mixing bowl, sift or whisk together 1 ½ cups all-purpose flour, 1 teaspoon kosher salt, and 1 ½ teaspoons baking powder. Whisk until thoroughly combined, ensuring the leavening agents are evenly distributed throughout the flour. This step helps the cake rise evenly and prevents any clumps in the batter.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), add 12 tablespoons softened unsalted butter. Beat the butter on medium speed for 2–3 minutes until it becomes light, fluffy, and creamy. Gradually add ½ cup granulated sugar and ½ cup light brown sugar to the bowl, continuing to beat until fully combined. Scrape down the sides of the bowl with a rubber spatula occasionally to ensure everything mixes uniformly.
- Incorporate Eggs, Vanilla, and Sour Cream: Add the two large eggs, one at a time, beating each thoroughly before adding the next. This ensures smooth emulsification and prevents the batter from curdling. Next, pour in 2 teaspoons of pure vanilla extract and ¼ cup full-fat sour cream, then beat the mixture again on medium speed until fully incorporated, resulting in a creamy, rich batter.
- Fold in Dry Ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until the flour is nearly combined to avoid overmixing, which can make the cake dense. Turn off the mixer, and use a rubber spatula to scrape the bottom and sides of the bowl, ensuring no pockets of flour remain.
- Prepare Fruit for Folding: Take ¾ of the sliced peaches and blackberries and place them in a small bowl. Sprinkle them with 1 tablespoon of all-purpose flour, then gently toss to coat each piece lightly. This prevents the fruit from sinking to the bottom of the cake during baking and ensures even distribution.
- Fold Fruit into Batter: Gently fold the floured peaches and blackberries into the cake batter using a large spoon or spatula. Use gentle, deliberate movements to avoid crushing the fruit. Once incorporated, pour the batter into the prepared cake pan and smooth the top with a small offset spatula or the back of a spoon.
- Arrange Remaining Fruit on Top: Take the remaining ¼ of the sliced peaches and blackberries and carefully arrange them on top of the cake batter. Press them in lightly so they stick during baking but still sit visibly on the surface for a beautiful presentation.
- Bake the Cake: Place the cake in the preheated oven and bake for 60–70 minutes. The top should turn a golden brown color, and a toothpick inserted into the center should come out with moist crumbs rather than raw batter. The cake should feel warm to the touch when gently pressed.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 30–40 minutes. This step helps the cake set, making it easier to slice without falling apart. If desired, carefully run a knife around the edges before transferring it to a serving plate.
- Serve and Enjoy: Once cooled slightly, slice the cake into wedges and serve as a delicious everyday dessert. This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey for added sweetness. Enjoy the moist, buttery crumb and the juicy bursts of fresh peaches and blackberries in every bite.
Notes
- Use ripe, juicy peaches for maximum flavor; slightly underripe fruit can make the cake less sweet and more firm.
- Coating the fruit with flour prevents it from sinking to the bottom of the cake.
- Allow the cake to cool completely before slicing for clean, even pieces.
- For extra moisture, substitute half of the sour cream with plain Greek yogurt.
- This cake can be served warm or at room temperature and is perfect for weekend breakfasts, dessert, or afternoon tea.
- To make slicing easier, use a serrated knife and wipe it clean between cuts.
Chef’s Secrets: Achieving Perfect Moisture
The key to a tender, moist cake lies in properly creaming the butter and sugar until light and fluffy.
This process traps air, giving the cake a delicate crumb.
Another secret is the gentle folding of the flour and fruit—overmixing can crush berries and make the cake dense.
Using sour cream not only adds richness but also keeps the crumb soft.
For added depth, you can lightly toast the blackberries before folding them in, which enhances their natural sweetness and intensifies the flavor.
Serving Suggestions: Pairings And Presentation Ideas
This cake shines on its own, but pairing it thoughtfully elevates the experience.
Serve with a scoop of vanilla or cinnamon ice cream for a creamy contrast, or a dollop of whipped cream with a sprinkle of fresh mint for a visually stunning presentation.
It also pairs well with a warm cup of tea or a chilled glass of lightly sweetened lemonade.
For brunch, slice it thinly and serve alongside yogurt and granola for a colorful, fruit-forward display.
Storage Tips: Keeping Cake Fresh Longer
To maintain freshness, allow the cake to cool completely before storing.
Room temperature storage: Keep it in an airtight container for up to 2 days. Refrigerator storage:
Wrap tightly in plastic wrap or foil, and refrigerate for up to 5 days.
Before serving, bring the cake to room temperature to restore its soft texture.
For longer storage, freeze individual slices in airtight freezer bags for up to 3 months—thaw overnight in the fridge and warm slightly before serving.
Frequently Asked Questions
1. Can I use frozen berries instead of fresh?
Yes, but thaw and drain them well before folding into the batter to prevent excess moisture from making the cake soggy.
Lightly dust them with flour just like fresh fruit.
2. Do I need to peel the peaches?
Peeling is optional. Leaving the skin on adds color, fiber, and a slightly firmer texture, while peeled peaches give a smoother bite.
3. How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted in the center comes out with moist crumbs, not raw batter.
It should also feel slightly springy to the touch.
4. Can I make this cake ahead of time?
Absolutely. The cake actually develops more flavor after resting overnight.
Store at room temperature in an airtight container, or refrigerate for up to 5 days.
5. Can I substitute butter or sour cream for a healthier option?
Yes, you can replace butter with unsweetened applesauce for reduced fat or swap half the sour cream with Greek yogurt for extra protein while maintaining moisture.
However, the cake may be slightly denser with these substitutions.
