Strawberry Peach Cake Recipe
Fresh strawberries, juicy peaches, and a soft cake base create a homemade dessert full of fruity goodness. This fluffy Strawberry Peach Cake will brighten your day!
Servings: 14 slices
Calories: 245kcal
Equipment
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher sea salt
- 2 large fresh peaches peeled and cut into 1/4-inch thick slices
- 2 cup fresh strawberries cut into 1/4-inch thick slices
For the Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/8 tsp ground cinnamon
- 1/4 cup unsalted butter cold
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 10-inch cast iron skillet with parchment paper or generously butter and flour it. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the extracts, then beat in the eggs, one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients. Mix just until combined.
- Pour the batter into the prepared skillet. Top with the peach slices, then the strawberries. Gently press the fruit into the batter.
- In a small mixing bowl, whisk together the flour, brown sugar, and cinnamon. Using a pastry blender, cut in the cold butter until pea-sized clumps form. Sprinkle the crumble over the top.
- Place in the oven and bake for 40–50 minutes, or until the center of the cake is set and the top is golden brown. Remove from the oven and allow to cool in the pan for 30 minutes before serving or removing.
Notes
STORE the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap tightly and FREEZE for up to 3 months.
Thaw overnight in the fridge. REHEAT slices in a preheated oven at 300 degrees Fahrenheit (149 degrees Celsius) until warmed through.
Nutrition
Serving: 14serving | Calories: 245kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 140mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 465IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg
