Raspberry Peach Butter Cake

June 20, 2018
17 Ratings
Photo by Posie (Harwood) Brien
  • Prep time 20 minutes
  • Cook time 1 hour
  • Makes one 9" cake
Author Notes

This summertime cake is perfect in its simplicity. It looks like a basic golden-crumbed vanilla butter cake, but a few additions make it really flavorful and delicate. Fresh goat cheese, a bit of coconut milk, and a pinch of nutmeg add nuance which is perfect with the berries and stone fruit (feel free to sub whatever fruit you have on hand). I don't recommend mixing the fruit into the batter as it can make the cake too moist. —Posie (Harwood) Brien

What You'll Need
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup (56 grams) fresh goat cheese (I used Vermont Creamery's honey goat cheese)
  • 3/4 cup (150 grams) sugar, plus more for sprinkling
  • 1 egg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup coconut milk
  • 1/2 cup fresh raspberries
  • 1 medium peach, peeled and thinly sliced
  • 1/4 cup milk (whole or 2%)
  1. Preheat the oven to 350 degrees F. Line a 9" round cake pan with parchment, butter the base and sides, then dust it lightly with sugar.
  2. Beat the butter and goat cheese together until pale and fluffy. Add the granulated sugar and beat for another few minutes.
  3. Add the egg and vanilla and mix to combine well, scraping down the sides of the bowl as you go.
  4. Whisk together the flour, baking powder, nutmeg, and salt. Add half of the dry ingredients to your butter/sugar mixture and mix until just combined.
  5. Add your milk and coconut milk, mix carefully (it'll slosh!), then add the rest of the dry ingredients and mix until the batter comes together, scraping down the sides of the bowl as you go.
  6. Pour the batter into your prepared pan. Arrange the peach slices on top, then scatter the raspberries over the slices, and sprinkle some sugar over the fruit.
  7. Bake for 45-55 minutes, or until the top is golden and the cake begins to pull away from the sides. Remove from the oven and let cool before slicing and serving.

See what other Food52ers are saying.

  • FrugalCat
  • Elizabeth Henry
    Elizabeth Henry
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Nina Feirman
    Nina Feirman

26 Reviews

FrugalCat September 11, 2023
I am planning to bake this in a muffin pan/cupcake style. Any suggestions of how to allocate the fruit? I'm thinking one slice of peach per cup, and maybe 3-5 berries?
Nina F. September 8, 2023
wish the photo was on the recipe when you print
Elizabeth H. August 26, 2023
This cake is easy to make and versatile. It also has a great texture - light and velvety. I made it with nectarine and blackberries, since that’s what I had. Next time I will experiment with another flavor besides nutmeg - maybe some cardamom or lemon zest.
Crawfy127 June 19, 2023
I detest goat cheese, what other cheese could I use instead?
mtnnewf August 8, 2023
It's a little late, but I would think that cream cheese or drained ricotta would work.
Francyn T. July 22, 2018
Can we freeze the cake?
Posie (. July 22, 2018
Dottie M. July 22, 2018
It froze beautifully!!!
Tasha July 21, 2018
Awwww-should have read the comments...didn’t realize this needed canned coconut milk.
Posie (. July 22, 2018
You can sub whole milk for the coconut milk!
Dottie M. July 20, 2018
Just made this beauty...used it as a foundation for peach shortcakes. Used a 9" springform pan, took 1.25hours to cook.
Maureen P. July 17, 2018
I used cream cheese instead of goat cheese...yum!
Maureen P. July 17, 2018
I used cream cheese instead of goat cheese! Yummy!
Malia July 16, 2018
What would be a good substitute for goat cheese?
Posie (. July 16, 2018
You can just use butter instead (so 3/4 cup butter in total).
Beth100 July 13, 2018
Do you mean canned, full-fat coconut milk, or something lighter-bodied and lower-fat, like So Delicious (in the carton)? Thanks!
Posie (. July 13, 2018
Lisa July 13, 2018
Have you tried using other flours to make this gluten free ?
Posie (. July 13, 2018
I haven’t! But I’d suggest trying a good all purpose GF blend like cup4cup or King Arthur’s measure for measure blend and I think you’d have great results! Let me know!
Jody C. July 12, 2018
I’m all about that coconut milk but I can’t ever seem to finish a can when I open it...is there an option of using buttermilk or maybe just more whole milk instead?
Posie (. July 12, 2018
Yes more milk will totally work!
Jody C. July 12, 2018
Fantastic! Thanks a bunch :)
Marie F. July 9, 2018
I also don't see an amount for nutmeg. Can you please update this recipe with the correct ingredients?
Posie (. July 11, 2018
All set!
Marie F. July 6, 2018
In step 5 it says to add milk and coconut milk. I don't see another kind of milk in the list of ingredients.
Posie (. July 11, 2018
It's there at the end :)