Butter Cake with Peaches and Raspberries

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A delicious recipe for Butter Cake with Peaches and Raspberries, with step-by-step photos. Plus a review of The Cook’s Atelier cookbook.

butter cake with peaches and raspberries on marble plate

I received a copy of The Cook’s Atelier cookbook to review, complimentary from the publisher, but the content, opinions, and photos below, are my own.

The Cook’s Atelier

My husband’s family live in the far north-western corner of France in a region called Brittany. In summer, we often make the long journey by car from Zurich, a trip which takes us through the scenic Loire Valley with its romantic vineyards and impressive castles.

But before we reach the Loire Valley, we first pass through the picturesque Burgundy region and frequently make our first overnight stopover in the little town of Beaune.

bike outside the cook's atelier in beaune france

It was in Beaune some years ago that I came across the The Cook’s Atelier, a delightful kitchenware store which had me exceeding my shopping budget before we had even arrived at our destination.

Madeleine tins, balloon whisks, French rolling pins, vintage wooden boards … you are unlikely to leave empty-handed. And if your suitcase and credit card limit will allow, The Cook’s Atelier also sell their own line of copper pans from Mauviel, as well as an envious selection of wine.

kitchen utensils on display at the cook's atelier in beaune france

vintage mezzaluna knives at the cook's atelier in beaune france

The Cook’s Atelier is owned and run by Marjorie Taylor and Kendall Smith Franchini, a mother-daughter duo from the United States who had always dreamed of living in France.

However, The Cook’s Atelier is not just a culinary boutique; their French cooking classes attract visitors from near and far, and their 5-day workshop has been on my wish-list for the longest time!

madeleine pans and copper whisks at the cook's atelier in beaune france

The Cook’s Atelier Cookbook

The Cook’s Atelier recently released their own cookbook and, although I probably already own most French cookbook titles out there, there is something about a beautifully photographed cookbook which makes me forget that I already have too many recipes for Croque Madame.

It is a hefty book with lots of timeless French recipes, carefully organised by the seasons and with lots of practical advice.

When I first received the book, I skipped straight to the summer chapter and their Butter Cake with Peaches and Raspberries immediately caught my eye.

citrus reamers at the cook's atelier in beaune france

Butter Cake

A really good and simple cake recipe to have up your sleeve is one for butter cake.

Although it is called a “butter cake”, it is actually not rich in butter like, say, a pound cake. A butter cake is essentially a plain, vanilla cake which can be made unadorned to highlight the simple ingredients.

But this butter cake recipe lends itself really well to the addition of fruits, and you can add almost whatever fruits you like, depending on what is in season.

butter cake with peaches and raspberries with small bowl of whipped cream

Butter Cake Recipe

This butter cake recipe comes from The Cook’s Atelier cookbook. I have adapted it slightly so that I can make it with my KitchenAid, and the main change I made was to use special blood peaches in place of normal yellow peaches.

I unwittingly bought these red peaches at the farmers’ market one day and was immediately taken by their ruby redness and subtle sweetness. I have since been trying to make the most of their limited season, which is generally in the month of August in the northern hemisphere.

These red peaches come from France and their variety is called Pêche de Vigne (or  Weinbergpfirsich in German). When halved, they have the lovely flesh of white peaches but with a brilliant red wine stain on the outside. The Pêche de Vigne have the sweetness of normal peaches, but with the slight tartness of raspberries.

Ordinarily, I would not cook with such (expensive) limited edition fruits because they should really be enjoyed eaten simply as they are.

But I went a bit overboard with my fruit purchases this week, an unwise move considering that we are going away in a few days. But as I had my eye on this butter cake recipe, I thought it wouldn’t hurt to try it with a few blood peaches. And the result was amazing!

butter cake with peaches and raspberries sliced with vintage cake server

How to Make a Butter Cake

This is an easy and simple butter cake recipe, more so because I use my KitchenAid to do all of the mixing.

What I love about this recipe is the use of crème fraîche which gives the cake a soft and moist texture.

You can make the cake plain and serve it simply with a dusting of icing sugar, or add some seasonal fruits to make it a bit different each time. Some suggestions include:
* peaches, thinly sliced
* nectarines, thinly sliced
* plums, thinly sliced
* apricots, halved
* raspberries
* blueberries
* mixed berries
* rhubarb, sliced into short lengths like in this cake

You could even stir chocolate chips through this batter for a chocolate-chip cake!

how to make butter cake, fill the cake tin with the cake batter

how to make butter cake, arrange the sliced peaches on top of the batter

how to make butter cake, sprinkle with raspberries

how to make butter cake, bake the cake for about 45 minutes

Win a Copy of The Cook’s Atelier Cookbook!

Thanks to the lovely people at ABRAMS, you can win a copy of the The Cook’s Atelier cookbook!

It is a stunning cookbook with over 100 recipes, beautifully photographed by Anson Smart, an Australian photographer who is well-known for his work in Donna Hay and Gourmet Traveller magazines.

This giveaway is available only to participants in Europe.

To enter, simply leave a comment below and tell me: what is your favourite French cake, dessert or pastry?

Entries will close on Friday, 14 September 2018. The winner will be announced shortly thereafter.

Bonne chance!

**UPDATE: The giveaway is now closed and the winner has been notified by email. Thank you to everyone who entered!**

the cook's atelier cookbook

Butter Cake with Peaches and Raspberries

4.8 from 6 reviews

A delicious recipe for Butter Cake with Peaches and Raspberries, with step-by-step photos. Recipe adapted from The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini.

  • Author: eatlittlebird.com
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8 to 10
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Ingredients

Instructions

  1. Preheat the oven to 180°C (360°F) (without fan).
  2. Line a 23 cm (9 inch) springform cake pan with baking paper, and grease the sides with butter.
  3. Place the butter and sugar into the bowl of an electric stand mixer.
  4. Cream the butter and sugar using the flat paddle attachment.
  5. Beat in the egg and vanilla seeds.
  6. In a jug, whisk together the milk and crème fraîche (or sour cream).
  7. Measure the flour, baking powder and salt into a bowl.
  8. With the stand mixer on low speed, add a third of the flour mixture to the batter, followed by a third of the milk mixture.
  9. Lightly beat until everything is incorporated.
  10. Repeat steps 8 and 9 until you have a smooth batter.
  11. Pour the batter into the prepared cake tin.
  12. Thinly slice the peaches. I like to cut the peaches into quarters, and then cut each quarter into 4 thin slices, so that I have 16 slices per peach.
  13. Arrange the peach slices on top of the batter in an overlapping, circular pattern.
  14. Sprinkle the raspberries all over the cake.
  15. Sprinkle the vanilla sugar over the fruit.
  16. Bake the cake for about 45 minutes, or until it is lightly golden and a skewer inserted in the centre comes out clean.
  17. Let the cake cool on a wire rack.
  18. Sprinkle with icing sugar (powdered sugar) just before serving.

Kitchen Notes

To make vanilla sugar, simply place a split vanilla bean into a clean glass jar, and fill it with caster sugar. Leave it for at least a few days for the vanilla to infuse the sugar. You can keep adding  vanilla beans to the sugar over time to intensify the aroma.

VARIATIONS
Most seasonal fruits work well in this recipe. Some suggestions include:
* peaches, thinly sliced
* nectarines, thinly sliced
* plums, thinly sliced
* apricots, halved
* raspberries
* blueberries
* mixed berries
* rhubarb, sliced into short lengths like in this cake

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

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29 comments on “Butter Cake with Peaches and Raspberries

  1. Julia 31 August 2018

    Tartelette au citron merenguée will always be my favourite!

    Reply
  2. Cecile 31 August 2018

    Definitely poire belle Helene

    Reply
  3. Leone Cloete 31 August 2018

    Lemony madeleines

    Reply
  4. Francesca 31 August 2018

    Tarte tatin!

    Reply
  5. Sigita 31 August 2018

    I feel like madeleine and bagette is totally French for me!

    Reply
  6. Eliza 31 August 2018

    Definitely tarte tatin!

    Reply
  7. Egle 31 August 2018

    I fell in love with L’escargot chocolat pistache once… but can not
    forget my old love: some good quality Canelés! 😍

    Reply
  8. Shona 31 August 2018

    My favourites are

    Dessert: Poire belle Hélène (vanilla, pear and chocolate are a hard to beat combo)
    Cake: Galette des Rois (and collecting fèves is fun)
    Pastry: Kouign-amann (crispy, buttery goodness)

    Reply
  9. Suzie 31 August 2018

    Mille feuille!! A dessert I would NEVER try and make myself. 😊

    Reply
  10. Yvonne 31 August 2018

    Lovely but in my oven needed 45/50 minuted

    Reply
  11. Eileen 3 September 2018

    My favorite is always the super-homey gateau au yaourt — so simple and so good. Thanks for the giveaway opportunity!

    Reply
  12. Vivienne Collier 3 September 2018

    I love making charlottes with Biscuits Roses de Reims and raspberries. My son’s favourite too!

    Reply
  13. Estrella 5 September 2018

    Moelleux au chocolat!!! Oh la la!!!

    Reply
  14. Natalie 5 September 2018

    La Galette des Rois traditionally eaten on the 6th January (Epiphany) – sooo delicious and, of course, we all secretly want to discover the feve (bean) in our slice and be awarded the golden crown to wear!

    Reply
  15. Wendy Hatton 6 September 2018

    Cappuccino Souffle- not sure how authentic it is but amazingly delicious.

    Reply
  16. Kem Helenius 6 September 2018

    Tarte tatin for me…There is something so comforting to have the fruit and cake together in any recipe, but then the caramelly syrupy goodness is the exclamation point!

    Reply
  17. Faye 7 September 2018

    Tarte tatin as well!

    Reply
  18. Julia LevyTwomey 8 September 2018

    Tarte au citron if that’s how you spell it. Sweet and tangy, buttery crust. It’s simplicity is where it excels.

    Reply
  19. Jo 9 September 2018

    Mmmmmm! I love Bretton Apple Cake.

    Reply
  20. Shirley 9 September 2018

    For me it has to be clafoutis. Simple to make and so flexible – perfect with any stone fruit, peaches, plums, or my favourite cherries. Ideal just as a family pudding – or for a more decadent dinner party dessert – add Kirsch to the cherries or an almond liquer if using plums.

    Reply
  21. Claire 9 September 2018

    I long to try îles de flottante but my most adored, absolutely-cannot-resist-ever just has to be Paris Brest. I don’t much care for choux pastry but here as a vehicle for the purest, richest, nuttiest praline cream? It becomes my One True Ideal.

    Reply
  22. Andrea Urbanpixxie 14 September 2018

    My favorite french (sweet) recipe is the flourless chocolate cake by Olivier Marchand. It only takes 4 ingredients, never fails, everybody loves it, it‘s easy to make and so versatile. You can eat it warm or cold, with ice cream, whipped cream, fruits and it even freezes well, either before or after baking. It is the perfect cake and a staple in our home.

    Reply
  23. Maura 14 September 2018

    Tarts Tatin and Canelés!

    Reply
  24. Lindsey Burridge 14 September 2018

    Has to be creme brûlée! Just can’t resist that crunchy top

    Reply
  25. Cornelia 14 September 2018

    It’s French Macarons

    Reply
  26. Marina 14 September 2018

    Hm, hard to pick one, but I think croissant aux amandes. Or eclairs, filled with pastry cream and topped with chocolate ganache..now I want one 😁

    Reply
  27. Uschi E 14 September 2018

    I‘m in love with canelle. Unfortunately not able to make them at home. A wonderful fluffy croissant is always wonderful, too

    Reply
  28. Dorothée 14 September 2018

    My mother used to make a Gateau Basque, a simple cake with creme patissiere inside 🙂

    Reply
  29. […] Butter Cake with Peaches and Raspberries […]

    Reply

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