Raspberry Peach Snack Cake

Raspberry Peach Snack Cake
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Raspberry Peach Snack Cake

INGREDIENTS

For the raspberry filling: 

  • 1 bag Stahlbush Island Farms Raspberries  
  • ⅓ cup granulated sugar 
  • 2 tablespoons + 2 tablespoons water 
  • 1 tablespoon cornstarch 
  • 1 teaspoon vanilla extract 
  • 1 pinch salt 

For the cake: 

  • 1 cup granulated sugar 
  • 3 large eggs, whisked 
  • ¾ cup vegetable oil 
  • 3 tablespoons plain or vanilla yogurt  
  • 2 teaspoons vanilla extract 
  • 1 ¾ cups all-purpose flour 
  • 2 ½ teaspoons baking powder 
  • ½ teaspoon fine salt 
  • ½ teaspoon ground cinnamon 
  • 1 cup raspberry filling (see recipe above) 
  • 2 peaches, thinly sliced 
  • Vanilla ice cream, for serving 
INSTRUCTIONS

For the raspberry filling: 

  1. In a saucepan over low heat stir together the raspberries, sugar & 2 tablespoons of water. Continue to cook until the raspberries begin to soften, about 5 minutes.  
  2. In a separate small mixing bowl whisk together the water & cornstarch until combined. Add to the raspberry mixture & continue cooking until the mixture thickens, about 2 minutes. 
  3. Remove from heat, and stir in the vanilla extract & salt. Set aside to cool slightly while you prepare the batter. 

For the cake:   

  1. Preheat the oven to 350(f) degrees. Grease a 9 by 12 baking dish.  
  2. In a large mixing bowl whisk together the sugar, eggs, oil, yogurt & vanilla until well combined. 
  3. Sift in the flour, baking powder, salt & cinnamon. Stir until batter comes together, but do not over mix.  
  4. Transfer ¾ of the batter to the prepared baking dish & smooth to flatten. Top with spoonfuls of the raspberry filling followed by spoonfuls of the remaining batter. Using a knife swirl in the filling.  
  5. Top with peach slices & bake until the top bounces back to touch, about 25 to 30 minutes. Let cool completely before slicing & serving.
  6. Serve with vanilla ice cream if desired.
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