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.



  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.

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

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.

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