Raspberry Peach Melba Cakes
This Raspberry Peach Melba Cake is the perfect treat to satisfy your sweet tooth! Bursting with tartness from fresh raspberries, sweetness from juicy peaches, and crunchy texture from buttery crumbles, it’s sure to be an instant hit. Made with simple ingredients, this elegant cake goes perfectly with tea or coffee and can also make an ideal addition to summer BBQs.
Ingredients
Let's gather the ingredients!
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup peaches fresh or canned, diced
- ¾ cup Raspberry Jam divided
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 large egg
Instructions
Let's Begin!
- Preheat oven to 350°F. Grease a muffin pan with butter or oil.
- Mix the peaches, 1/2 of the raspberry jam, vanilla, oil, sugar, and egg in a large bowl. Make sure you beat the egg entirely. Set aside.
- In another bowl, stir the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the peach-egg mixture and mix well until you form a batter.
- Spoon the batter into the muffin pan cup 1/2 way full. Add a scoop of raspberry jam into each muffin, then place one more peach muffin batter on top.
- Bake in the oven for 20-23 minutes. The muffins should be golden brown, and a toothpick poked in the middle should come out clean.
- Remove from oven and let cool for at least 5-10 minutes before removing the muffin liner to eat.
- Serve and enjoy with family and friends!