Shortbread Cake with Peaches and Raspberries

I adapted this recipe from the Stone Fruit Tea Cake recipe in Gourmet magazine (because raspberries make it taste better, and my name sounds yummier.)


  • 2 cups diced and peeled peaches (about 2 large peaches)
  • ½ cup raspberries
  • 2 ¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • ¾ cup unsalted butter, room temperature
  • 3 eggs
  • 1 Tbls vanilla extract
  • 1 Tbls turbinado sugar (optional)

1. Whisk flour, baking powder and salt together. Set aside.

2. Cream sugar and butter for about 5 minutes, until light and fluffy.

3. Add eggs one at a time, then stir in vanilla.

4. Add flour mixture and stir until just combined in a sticky dough.

5. Wrap in plastic wrap and smoosh down into a 1 inch disk. Freeze dough for ½ hour.

6. Preheat oven to 375°. Butter a round baking pan.

7. Divide dough in half. Spread one half the dough evenly on the bottom of the pan. Spread the fruit over the dough. Break the rest of the dough into 4-5 inch pieces and place on top of the fruit (they will spread and mash together.)

8. Sprinkle turbinado sugar across the top.  This is optional–it is not needed for taste since the cake is sweet enough, but it does add a little glitz and sparkle to the top of the cake, you know, if you’re serving it to princesses.

9.   Bake 30-40 minutes, or until golden brown. Let cool a little before serving.

2 Replies to “Shortbread Cake with Peaches and Raspberries”

  1. Made this today and it came out great…super tasty, but required more than 40 minutes. Maybe an additional 15 minutes actually.

  2. I love to read your page. You can make anything look wonderful.

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