Easy Peach Melba Cake Recipe

Peach Melba is a classic dessert developed by Escoffier in the 1800s, consisting of vanilla ice cream, raspberry sauce, fresh peaches, and almonds. Over the years, cooks have adapted these luscious flavors into dozens of cakes, pies, puddings, and other decadent desserts. Easy Peach Melba Cake has the flavors of the classic, and is very easy to put together. It can be served warm from the oven or at room temperature. This one is more of a snacking cake, and needs no frosting, but it never hurts to add a scoop of vanilla ice cream, especially when it’s warm.

16 Servings
Filling:
5 to 6 medium peaches, peeled, stoned, and sliced
1/4 cup sugar
1 tablespoon lemon juice
1 dash salt
2 cups fresh raspberries, divided
Cake:
3/4 cup softened butter, 1 1/2 sticks
1 1/2 cups sugar
2 eggs
1/2 cup milk
1 teaspoon almond extract, or almond emulsion
1 3/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt

16 Servings
Filling:
5 to 6 medium peaches, peeled, stoned, and sliced
1/4 cup sugar
1 tablespoon lemon juice
1 dash salt
2 cups fresh raspberries, divided
Cake:
3/4 cup softened butter, 1 1/2 sticks
1 1/2 cups sugar
2 eggs
1/2 cup milk
1 teaspoon almond extract, or almond emulsion
1 3/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
- Preheat oven to 350°. Spray a 9" x 13" baking dish with non-stick spray.
- Filling: Place the peaches, 1/4 cup sugar, lemon juice and dash salt in a medium bowl; stir to mix and set aside.
- Cake: Cream the butter and 1 1/2 cups sugar in a mixing bowl. Beat in the eggs until light. Turn the mixer to low and mix in the milk and almond extract.
- Place a fine strainer over the mixture; measure in the flour, baking powder, and salt. Shake the mixture through. Mix on low speed until smooth.
- Transfer the mixture to the prepared baking dish and smooth out.
- Mix 1 1/2 cups raspberries into the peach mixture and drop it evenly over the cake batter.
- Bake 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and set on a cooling rack to cool. Serve with sweetened whipped cream or vanilla ice cream topped with the remaining raspberries.
Amount Per Serving
Calories 250 Calories from Fat 88
Percent Total Calories From: Fat 35% Protein 5% Carb. 60%
Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 51 mg
Sodium 380 mg
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sugars 22 g
Protein 3 g
Vitamin A 11% Vitamin C 10% Calcium 0% Iron 2%

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