Oh, Christmas! It’s my absolute favorite time of year, and you know what makes it even better? The smells wafting from the kitchen! This Raspberry Peach Cake for Christmas is one of those recipes that just screams holiday cheer. I remember the first time I made it – I wanted something a little different, something that wasn’t just gingerbread or fruitcake, and this combination of tart raspberries and sweet, juicy peaches just hit the spot perfectly. It’s become a staple on our Christmas dessert table, and I just know you’re going to love it too!
Why You’ll Love This Raspberry Peach Cake for Christmas
Seriously, this cake is a winner for so many reasons. It’s one of those recipes that looks impressive but is actually super simple to whip up, which is a lifesaver during the busy holiday season! Plus, the flavors are just divine.
- Quick and Easy Preparation: You can have the batter ready to go in about 20 minutes! The steps are so straightforward, you’ll be amazed at how fast it comes together.
- Delightful Flavor Combination: The tartness of the raspberries cuts through the sweetness of the peaches and the cake beautifully. It’s this perfect balance that makes every bite so satisfying.
- Perfect for Holiday Celebrations: This cake just looks and tastes festive! It’s a lovely change from the usual holiday fare and is always a huge hit at parties or when serving family.
Gather Your Ingredients for Raspberry Peach Cake for Christmas
Alright, let’s get our mise en place ready for this gorgeous Raspberry Peach Cake for Christmas! Having everything measured out and prepped before you start mixing makes the whole process so much smoother, especially when you’re juggling other holiday tasks. Trust me on this one!
Dry Ingredients for Raspberry Peach Cake for Christmas
First up, our dry ingredients. You’ll need 2 cups of all-purpose flour – just your standard stuff from the pantry. Then, we’ll add 1 teaspoon of baking powder for a little lift, and 1/2 teaspoon of baking soda to help with browning and texture. Don’t forget a pinch of salt, just 1/4 teaspoon, to really make all those flavors pop!
Wet Ingredients for Raspberry Peach Cake for Christmas
For our wet ingredients, we’re starting with 1 cup of really good unsalted butter. Make sure it’s softened – not melted, but soft enough that you can easily press a finger into it. Next, 1 1/2 cups of granulated sugar. Oh, and don’t forget 3 large eggs, because they add richness and structure. A teaspoon of vanilla extract is a must for that lovely aroma, and we’ll finish this part off with 1 cup of buttermilk. If you don’t have buttermilk, you can always make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes.
Fruit Additions for Raspberry Peach Cake for Christmas
Now for the stars of the show! You’ll need 1 cup of raspberries. Fresh is lovely, but frozen works perfectly fine too! If you use frozen, just make sure they’re not clumped together. And for the peaches, grab 1 cup of diced peaches. Again, fresh is great, but canned peaches that have been well-drained will work in a pinch. Just make sure they’re diced into small, bite-sized pieces so they distribute nicely.
Step-by-Step Guide to Baking Your Raspberry Peach Cake for Christmas
Alright, let’s get this amazing Raspberry Peach Cake for Christmas into the oven! It’s really not complicated at all, just follow these steps and you’ll have a beautiful, delicious cake ready for your holiday table.
Preparing the Baking Pan and Oven
First things first, let’s get that oven preheated to 350 degrees Fahrenheit, or 175 Celsius if you use that. While it’s warming up, grab your 9×13 inch baking pan. You want to grease it really well with butter or cooking spray, and then give it a little dusting of flour. Just sprinkle some flour in and tilt the pan around until it’s coated, then tap out any extra. This makes sure our beautiful cake doesn’t stick one bit!
Mixing the Dry Ingredients
In a medium-sized bowl, just whisk together your flour, baking powder, baking soda, and that tiny bit of salt. Give it a good whisk so everything is evenly distributed. This just helps make sure you don’t end up with a pocket of baking soda or something in your cake!
Creaming Butter and Sugar
Now, grab your large mixing bowl. Put in that softened butter and the granulated sugar. This is a super important step! You want to cream these together until they’re really light and fluffy. I usually use my electric mixer for this, but you can totally do it by hand if you’re feeling ambitious! Keep mixing until the color lightens up and it looks almost like pale yellow whipped cream. This makes the cake nice and tender.
Incorporating Eggs and Vanilla
Once your butter and sugar are nice and creamy, it’s time to add the eggs. Crack them in one at a time, mixing well after each one. Don’t just dump them all in at once! After the eggs are all mixed in, stir in your vanilla extract. Ah, that smell!
Combining Wet and Dry Mixtures
This is where we bring it all together. You’re going to add the dry ingredients and the buttermilk to the butter mixture, but you do it in stages. Start by adding about a third of the dry ingredients and mix it in. Then add about half of the buttermilk and mix. Keep going back and forth, alternating, and always finish with the dry ingredients. So it’s dry, wet, dry, wet, dry. Mix until it’s *just* combined. Seriously, don’t overmix here! A few little streaks of flour are okay; they’ll disappear when you fold in the fruit.
Folding in Fruits
Now for the fun part – adding our gorgeous raspberries and peaches! Gently fold them into the batter. Use a spatula and just lightly toss them in until they’re pretty evenly spread out. You don’t want to stir vigorously here, or you’ll end up with pink mush instead of nice little pockets of fruit!
Baking and Cooling the Raspberry Peach Cake for Christmas
Pour all that beautiful batter into your prepared pan and spread it out evenly. Pop it into your preheated oven. It should bake for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer or a toothpick inserted right into the center comes out clean, with maybe just a few moist crumbs attached. Once it’s out of the oven, let it cool in the pan on a wire rack for about 10 minutes. This helps it set up a bit. Then, carefully invert it onto the wire rack to cool completely. Patience is key here – let it cool all the way down before you dust it with powdered sugar or slice into it!
Tips for the Perfect Raspberry Peach Cake for Christmas
Making this Raspberry Peach Cake for Christmas is pretty foolproof, but a few little tricks can make it absolutely perfect! I’ve learned a thing or two over the years, and these tips really help ensure your cake turns out beautifully every single time.
Ensuring Even Fruit Distribution
When you’re folding in those lovely raspberries and diced peaches, try to do it gently and in a couple of additions if you have a lot of fruit. This helps prevent them from all sinking to the bottom. Tossing the fruit with a tiny bit of the dry flour mixture before adding it to the batter can also help suspend them a bit better. It’s all about getting those pops of flavor in every single slice!
Preventing Overmixing
This is probably the most important tip for any cake, really! Once you start adding the dry ingredients to your wet ingredients, mix *just* until everything is combined. Seriously, a few streaks of flour left are totally fine. Overmixing develops the gluten in the flour, which can make your cake tough or gummy. We want tender and fluffy, not tough!
Achieving Optimal Cooling
Patience is a virtue, especially when it comes to cooling cakes! Letting the cake cool in the pan for about 10 minutes before turning it out onto a wire rack is key. It allows the cake to firm up just enough so it doesn’t fall apart when you flip it. Then, let it cool *completely* on the wire rack before you even think about dusting it with powdered sugar or slicing it. Trying to frost a warm cake is a recipe for disaster!
Serving and Storing Your Raspberry Peach Cake for Christmas
This Raspberry Peach Cake for Christmas is just gorgeous on its own, especially with a light dusting of powdered sugar. It’s perfect for your Christmas morning breakfast, a festive afternoon tea, or as a lovely dessert after your holiday dinner. If you want to make it extra special, a dollop of fresh whipped cream or a scoop of vanilla bean ice cream is always a winner!
Serving Suggestions
Seriously, this cake is a showstopper all by itself! The pretty pink swirls from the raspberries and the golden chunks of peach make it look so festive. I love serving it simply dusted with powdered sugar, but if you’re feeling fancy, a drizzle of cream cheese glaze or a dollop of unsweetened whipped cream is divine. It’s also wonderful with a cup of hot cocoa or mulled wine.
Storage Instructions
If, by some miracle, you have any leftovers of this Raspberry Peach Cake for Christmas, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep nicely at room temperature for about 2-3 days. If it’s a warmer day, or if you’ve added a glaze that needs to stay firm, the fridge is a good idea. It tastes great at room temp or slightly warmed up!
Frequently Asked Questions About Raspberry Peach Cake for Christmas
Got questions about making this delightful Raspberry Peach Cake for Christmas? I totally get it! Sometimes you just need a little extra reassurance, especially with holiday baking. Let’s clear up any little worries you might have!
Can I use frozen raspberries and peaches for this Raspberry Peach Cake for Christmas?
Oh, absolutely! Frozen fruit works like a charm in this Raspberry Peach Cake for Christmas. Just make sure they aren’t stuck together in one big clump. If you’re using frozen peaches, give them a good drain first to get rid of any extra water. Sometimes, frozen berries can bleed a bit more color, which just makes the cake look even more festive, right?
How long does the Raspberry Peach Cake for Christmas last?
This Raspberry Peach Cake for Christmas is pretty sturdy! If you keep it wrapped up well at room temperature, it should be perfectly delicious for about 2 to 3 days. If your kitchen is extra warm, or if you add a creamy frosting, popping it in the fridge is a good idea. It’s great served at room temperature or gently warmed up!
Can I add other fruits to this Raspberry Peach Cake for Christmas?
You know, this cake is pretty forgiving! While the raspberry and peach combo is my favorite for Christmas, you could totally swap them out. Blueberries would be lovely, or maybe some chopped cherries. Just make sure whatever fruit you choose is about the same quantity, and if it’s super juicy, give it a little pat dry. Have fun experimenting!
Nutritional Information for Raspberry Peach Cake for Christmas
Just a little heads-up, these numbers are estimates and can change a bit based on exactly what ingredients you use and how big you slice your Raspberry Peach Cake for Christmas! A typical serving has about 350 calories, 30g of sugar, and 18g of fat. It’s a treat, for sure, but oh-so-worth-it for the holidays!
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Amazing Raspberry Peach Cake for Christmas 4 U
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive and flavorful cake perfect for Christmas celebrations, combining the tartness of raspberries with the sweetness of peaches.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen raspberries
- 1 cup diced fresh or canned peaches, drained
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Gently fold in the raspberries and diced peaches.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Ensure raspberries and peaches are evenly distributed in the batter.
- Do not overmix the batter after adding the dry ingredients.
- Allow the cake to cool completely before frosting or dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Raspberry Peach Cake, Christmas Cake, Holiday Baking, Fruit Cake, Festive Dessert