Peach Raspberry Crumb Cake — a moist cake topped with fresh juicy peaches and sweet raspberries, all finished with a brown sugar crumb and a cream cheese glaze.
Peach season fills the market with that irresistible scent of ripe fruit, and it’s the perfect time to bake this Peach Raspberry Crumb Cake. The tender cake is layered with sliced peaches and bright raspberries, then topped with a buttery brown sugar crumb. A silky cream cheese glaze brings everything together for a dessert that works for brunch, coffee time, or a light summer finish to dinner.
The cake batter is simple and forgiving: butter, sugar, eggs, vanilla, and a touch of baking powder mixed into all-purpose flour. I bake this in a 10-inch cast iron skillet for a rustic presentation and excellent browning. Lining the skillet with parchment paper makes it easy to lift the cake out for slicing and serving, and it also cuts down on cleanup.
Arrange the sliced peaches and raspberries on top of the batter, sprinkle on a crumbly topping made from brown sugar, flour, and melted butter, and bake until a toothpick inserted in the center comes out clean. When the cake has cooled slightly, remove it from the skillet and finish with a quick cream cheese glaze. Drizzle the glaze just before serving for the best texture.
Peach Raspberry Crumb Cake
A moist cake topped with fresh juicy peaches and sweet raspberries, finished with a brown sugar crumb and cream cheese glaze.
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 10
Author: Serene
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 peaches, sliced
- 2 cups raspberries
Topping
- ⅓ cup light brown sugar
- ½ cup all-purpose flour
- 3 tbsp unsalted butter, melted
Glaze
- 3 ounces cream cheese, softened
- 1 tbsp milk
- 1½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Line a 10-inch cast iron skillet with parchment paper. Pour the batter into the skillet and spread it evenly.
- Arrange the sliced peaches and raspberries over the batter.
- For the topping, combine the light brown sugar, flour, and melted butter in a small bowl. Stir until crumbly, then spread the crumb mixture evenly over the fruit-topped cake.
- Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the skillet for 10–15 minutes. Use the parchment paper to lift the cake from the skillet and transfer it to a plate or tray.
- To make the glaze, beat the softened cream cheese and milk together until smooth. Add the powdered sugar and vanilla, stirring until fully combined. Drizzle the glaze over the cake just before serving.
- If you are not serving immediately, wait to add the glaze until just before serving to maintain the best texture.
Nutrition
Calories: 430 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 109 mg | Sodium: 223 mg | Potassium: 162 mg | Fiber: 3 g | Sugar: 44 g | Vitamin A: 705 IU | Vitamin C: 8 mg | Calcium: 67 mg | Iron: 2 mg
Nutrition information is an approximation.
If you try this cake, it’s lovely for breakfast or brunch served with coffee, or as a simple dessert any time you have fresh peaches and raspberries on hand. Enjoy!