Peach Cake with Raspberry Orange Sauce

Peach Cake with Raspberry Orange Sauce

Peach Cake with Raspberry Orange Sauce

Thank God it’s Friday… I am so ready for a weekend but wanted to share this delicious dessert with you before I log off. Hope you having a great summer and enjoying it with an abundance of fresh produce. Peaches have been looking awesome over the last couple of weeks, and I wanted to take advantage with a peachy dessert. I love the combination of fresh peaches, orange and vanilla in this dessert. The raspberry orange sauce is a must! It compliments the cake perfectly and brings it to a next level. Enjoy and have a nice weekend!

Peach Cake with Raspberry Orange

  • Servings: 8
  • Time: 55 min
  • Difficulty: easy
  • Print

Yield: 1 8-inch or 9-inch cake

  • 1 1/3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoons ground ginger
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup (one stick) unsalted butter, soften
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • fresh orange zest from 1 orange
  • 2 cups peaches, peeled, cored, and cut into ¼-inch cubes (cut first, then measure)
  • 1/3 cup walnuts, chopped


  1. Preheat oven to 350°F. Butter and flour a 8-inch pan.
  2. Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, and salt for at least 20 seconds. Set aside.
  3. With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract and sour cream.
  4. Stir in the flour mixture until just combined. Mix in the peaches, orange zest and walnuts until combined.Spread the batter in the prepared pan.
  5. Bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan. Cut and serve.


Raspberry Orange sauce

  • 1/2 cup good quality raspberry jam or raspberry spread to avoid seeds
  • Fresh juice from 1 orange

Combine the ingredients in a small pot. Bring to boil and let it simmer for 15 minutes. The sauce will get thicker and reduce a little bit. Let it cool. Serve with cake.

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  • Reply
    June 5, 2015 at 11:56 am

    Looks (and sounds) incredible! Thanks for sharing!

  • Reply
    June 5, 2015 at 1:15 pm

    Yummy yum yum- that picture is gorgeous, and the cake looks wonderful. Have a good weekend!

  • Reply
    dedy oktavianus pardede
    June 6, 2015 at 12:19 am

    simply damn delicious sweet bites!!!

  • Reply
    June 6, 2015 at 6:43 am

    Your cakes sounds so delicious and that sauce looks just amazing! 🙂 What a treat!

  • Reply
    June @ How to Philosophize with Cake
    June 6, 2015 at 8:30 am

    What a lovely cake that looks like! The raspberry-orange sauce sounds scrumptious, very fresh and fruity:)

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