Cake for breakfast is one of the greatest joys I know in this life! This buttermilk cake loaded with fresh raspberries and peaches is tender, moist, and comes together from start to finish in less than an hour. It’s the perfect summertime dessert, and makes the best breakfast the next morning 🙂

I’ve been making this cake for years and keep coming back to it! It’s not fancy and only takes about 15 minutes to prep and throw in the oven. Easy enough to make for your fam on a weeknight, but delicious enough to bring anywhere!

The buttermilk and lemon zest give this cake a subtle tang, and the sugar on top creates a delicate, crackly crust when baked. Feel free to swap out the peaches and raspberries for another fruit, such as nectarines, strawberries, blackberries, or blueberries (but the raspberry and peach combo is my fave!!)

If you don’t have buttermilk on hand, you can make a quick substitute with milk and vinegar. Just put one tablespoon vinegar or lemon juice (I use apple cider vinegar) in a 1-cup measuring cup, and fill the rest of the way with milk or almond milk. Let sit for a couple of minutes, until the milk looks curdled.

Recipe is adapted from epicurious, with lots of tweaks I’ve made throughout the years!

Print Recipe

Raspberry Peach Buttermilk Cake

A tender buttermilk cake packed with fresh raspberries and peaches, sprinkled with sugar and topped with fresh whipped cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 people

Ingredients

  • 2 cups flour 284g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 8 tbs salted butter, room temperature 114g
  • 1 â…“ cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp lemon zest
  • 1 cup buttermilk*
  • 6 oz raspberries
  • 1 cup chopped peaches 200g
  • 3 tbs sugar

Whipped Cream

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla
  • pinch salt

Instructions

  • Preheat the oven to 375' (350' convection). Line a 9×13" baking dish with parchment paper, or butter and flour to prevent cake from sticking.
  • In a small bowl, whisk together flour, baking powder, baking soda and salt.
  • In a stand mixer, beat together butter and sugar with a paddle attachment until light and fluffy, about 2-3 minutes at a moderate speed.
  • Add eggs one a time, mixing well after each addition. Stir in vanilla and lemon zest.
  • Turn mixer to low and slowly add the flour and buttermilk, alternating between the two. Just barely mix until all the flour is incorporated. Gently fold the peaches in by hand.
  • Pour the batter into the prepared pan and smooth with a wooden spoon or spatula. Evenly distribute the raspberries on top of the cake, facing some up and others down so some sink and some float. Sprinkle the top of the cake with the 3 tbs additional sugar.
  • Bake cake for 20-25 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before turning onto a cooling rack. Serve warm or room temperature with fresh whipped cream.

Whipped Cream

  • Whip cream, powdered sugar, vanilla and salt, with a hand mixer or stand mixer fitted with a whisk attachment, 3-4 minutes until stiff peaks form.

Notes

*Buttermilk substitute can be made by putting one tablespoon vinegar or lemon juice (I use apple cider vinegar) in a 1-cup measuring cup, and filling the rest of the way with milk or almond milk. Let sit for a couple of minutes, until the milk looks curdled, then use in recipe as directed.

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