Peach & Apple Cake


Peach Cake


Fresh fruits, surrounded by fluffy cake and topped with a crispy layer of sweetness.  Yeah, it tastes as good as it sounds.  This Peach and Apple Cake is perfect to accompany a cup of coffee in the morning, a cup of tea in the afternoon, or served with some vanilla ice cream as dessert in the evening.

The original recipe called for cranberries instead of peaches, but it’s summer and cranberries are hard to get by.  In addition to that, I associate cranberries with Fall and I think I tried this recipe first some time in June…not the time of year to be reminded of cooler temps, rain, falling leaves, etc.  In addition, peaches were what I had in my fridge (in abundance), so peach and apple cake it was going to be.  Yum!

I never grew up with “pouring the batter” over the fruit, so this type of “cake baking” still feels foreign to me.  Having said that, I LOVE it.  It is so incredibly easy, does not involve any folding (& hoping not to bruise the fruit) and makes for a great finish. Crispy sweetness on top, the cake on top of the fruit, so it doesn’t turn into mush and a perfect final result of a light and fluffy fruit cake.  Awesomeness!

And similarly to what I did, replace fruits based on what you have in the fridge.  The recipe lends itself perfectly for that.  Just pay attention to the orange flavors: they are great with cranberries, but I would dial them down a bit for this peach and apple cake.  (Hence me suggesting to use less zest).  Just be wary that the orange doesn’t over power the overall flavors of the cake.

Peach & Apple Cake


  • 1-2 peaches (depending on the size), peeled & diced
  • 1 Granny Smith apple, peeled, cored, and diced
  •  1/2 cup light brown sugar, lightly packed
  • 1 tbsp. (maybe a little less) grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 1-1/8 tsp. ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tbsp. granulated sugar
  • 1/4 lb. (1 stick) unsalted butter, melted and slightly cooled
  • 1 tsp. pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 tsp. kosher salt



  • Preheat the oven to 325 degrees F.
  • Combine the peaches, apple, brown sugar, orange zest, orange juice, and 1 tsp. of the cinnamon in a medium bowl.  Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.
  • With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined.
  • On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate.
  • Pour the batter of the fruit, covering it completely.
  • Combine the remaining 1 tbsp. of granulated sugar and 1/8 tsp. of cinnamon and sprinkle it over the batter.
  • Bake for 55-60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.
  • Serve warm or at room temperature.
  • Vanilla ice cream optional, but recommended.

TIP: Peeling Peaches - If you wish to peel the peaches for this recipe, try this method, similar to peeling tomatoes.  Cut an “x” into the bottom of each peach.  Place them in a pot of boiling water for 10 seconds, then plunge them into a bowl of ice water.  Pinch the skin at the “x” or pull it back with a knife.


(Recipe by: The Barefoot Contessa, adapted by Marieke, aka HRH Mommy)



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One Response to Peach & Apple Cake

  1. Melissa says:

    This is was amazing! Thank you for the recipe.

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