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Peaches and Cream Trifle

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

I was laughing about sourdough starter on a Zoom call the other day. During quarantine, it was interesting to see what fads picked up. There was banana bread, Ina Garten’s hilarious midday cocktail, and, of course, bread-baking. Much to the demise of America’s supply of yeast, people all across the country swarmed their baking aisles to pick up necessary items for their kitchen adventures. Among those I never dared to attempt is sourdough.

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

I think I’m in the phase of life where I just can’t keep one more thing alive. It’s like that time my mother tried to convince me to start making Kefir water– I can’t be responsible for one more active growing thing. Just like a baby, it requires feeding and burping and cleaning and so on… just way too much for someone who can barely keep a small pot of ferns alive. It’s been super impressive to see so many people step out into new activities and become adventurous in the kitchen. These past few months have been notably lonely, but I’m encouraged that I now have a slew of new friends that are excited about something I’m super passionate about. We never quit getting the opportunity to learn new things, and even though sourdough is NO WHERE NEAR my list of priorities, I’m happy to see us old dogs learning new tricks.

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

Peaches and Cream Trifle

So here’s a peaches and cream trifle. No sourdough or fancy techniques involved, but this trifle is a fun way to tiptoe into baking. Here, a homemade Southern pound cake is layered with a cream cheese whipped cream and cinnamon sugared peaches. The end result is a fancy little layered treat that serves a crowd, tastes great the next day, and will show off all your fabulous summer fruit. The fantastic part is that you can totally skip the homemade pound cake if you feel like it. Those store-bought ones are super yummy, so don’t let me make this troublesome if you don’t have the time. The homemade whip and fresh fruit is the only thing completely necessary, because fresh fruit and perfectly tangy dairy is really necessary for this dessert to shine.

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

This peaches and cream trifle is prettiest made in a trifle dish, but you can also make it in a large glass bowl or some other kind of serving dish. Maybe you have a slew of mason jars and would prefer to make individual desserts. YOU DO YOU, HONEY. Work with what you have and make this dish shine! I do hope you’ll give this peaches and cream trifle a try, and don’t hesitate to throw in some other varieties of fruit! Strawberries! Plums! Blood oranges! The possibilities are endless. Just make sure it’s ripe and juicy! Stay tuned for a second dessert later on this week. I can’t wait to share it with you!

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on thewoodandspoon.com

If you like this peaches and cream trifle you should try:

Peaches and Cream Biscuits
Peach Lattice Pie
Peach Muffins
Honey Peach Pie

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Peaches and Cream Trifle

This peaches and cream trifle features homemade Southern pound cake, cinnamon sugared peaches, and a cream cheese whipped cream!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 120
  • Yield: 12 Servings
  • Category: Dessert

Ingredients

For the pound cake (you can substitute store-bought too!):

  • ½ cups unsalted butter, at room temperature
  • 11/2 cups sugar
  • 3 large eggs, at room temperature
  • 13/4 cups all-purpose flour
  • Pinch of salt
  • ½ cup whipping cream, at room temperature
  • 11/2 teaspoons vanilla extract

For the peaches:

  • 11/2 pounds peaches, pitted and sliced (peel if desired)
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt

For the brown sugar cream:

  • 2 cups heavy whipping cream
  • ¾ cup brown sugar
  • 8 ounces cream cheese, at room temperature

To assemble the trifle:

  • Blackberries, blueberries, or candied nuts, if desired

Instructions

To prepare the pound cake:

  1. Preheat the oven to 325 degrees and lightly grease an 8” square or round cake pan. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter for 2 minutes until smooth. Add the sugar and cream on medium speed for 2 minutes. Add the eggs one at a time, mixing briefly after each addition. Scrape the sides of the bowl. Add half of the flour and a pinch of salt and stir on low to combine. Scrape the sides of the bowl, add half of the whipping cream and the vanilla, and stir barely to combine. Repeat this process to use up the remaining flour and cream. Stir only until almost incorporated and then scrape the sides of the bowl and fold the remaining ingredients in to incorporate. Spread the batter into the prepared pan and bake in the preheated oven about 40 minutes or until a toothpick inserted comes out barely clean. Be sure to not overbake. Allow to cool completely.

To prepare the peaches:

  1. Combine all of the ingredients in a large bowl. Stir and set aside while you prepare the cream.

For the brown sugar cream:

  1. In a large bowl or the bowl of a stand mixer, whip the cream on medium speed until it thickens to stiff peaks. Move the whipped cream to another bowl and then put the softened cream cheese and brown sugar into the stand mixer bowl. Beat on medium speed, scraping the sides of the bowl as needed for 1-2 minutes or until the sugar is incorporated and smooth. Fold the whipped cream into the cream cheese until smooth and then begin to assemble your trifle.

To assemble the trifle:

  1. Cut the pound cake into small cubes. Begin alternating layers of pound cake, fresh fruit, and cream. Be sure to arrange the components evenly so that each bite has a good sampling of the different flavors and textures. If you prefer a more moist (less cake) trifle, add fewer cubes of pound cake and save those for snacking on. Scatter in berries or candied walnuts or pecans if desired. Cover the trifle and keep refrigerated prior to serving. Trifle is best consumed with 1-2 days.

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Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

In the few short days since summer began, we have been home resting, taking in the warm air, and baking up treats like the peach berry pie I’m going to share with you all today. I’m making a new effort to slow down in these moments that I have these summer months with my husband and darling babies.

Slowing Down

Aimee seems to run everywhere these days, jumping, dancing, or racing; walking is simply not an option. She sings and answers questions with logic, and with each passing day, I realize more and more how smart she’s becoming. We play and pretend, and she’s finally even gotten to the point where she will laugh at my jokes or a silly part in a movie.

In the quieter moments, she whispers to friends who aren’t there. She giggles with her brother and tries to put shoes on his chubby feet. She pats and soothes her babydolls, tenderly mothering them, even providing them with discipline, praise, and instruction. Now, more so than ever, I see so much of myself in her. The way she coos at George. When she tells me that I look beautiful like a princess. How she cheers for Brett when he finishes his supper. She’s a little lady in the making.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

But there’s also the ugly… the parts of myself I see in her that make me cringe. She can be quick to frustration. Stubborn. Full of opinions. Contrary, at times, for no apparent reason… Just grouchy, just because.

I want to give Aimee all of the sweetness. Skills and manners and a sense of identity. I want her to have any goodness that I have to share and lock away the access to the parts of me that don’t bring life. I want to keep her good.

Learning from Our Kids

At the same time, I’m beginning to figure out that this tiny person might have a few things of her own that she could teach me- things that I need more of. I want to dance without embarrassment and not feel so serious all of the time. Or make time for quiet and daydreaming and whispering to the unseen. I want to take pleasure in small things like warm slices of fresh bread and the sound of the rain.

I wonder… what would it feel like to exist without the weightiness of adulthood? To be content and confident and willing to pop right up after falling flat on my face. What would it feel like to shrug off the small stuff and to allow myself time to take in the present? To quit busying myself with busyness. To loosen my grip on the need to control, to produce.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Aimee will continue to learn from me. She’ll pick up on habits and phrases and jokes. We’ll have silly moments and she’ll learn to count to 100 and before you know it, she’ll be grown. But for the time being, I want to try to be a little more like her. I don’t think we’re too grown up to change or to be someone different, and I refuse to believe it’s too late to be a better version of myself.

Someday I’ll teach Aimee to make pies. She’ll crawl up on the edge of the counter and steal sugared berries. I’ll teach her to cut fat into flour, quickly and methodically, just like my Mimi taught me. With four hands, we’ll wrestle the dough moving the rolling pin back and forth, using the leftover bits to cut out decorative flowers or stars. I’ll have to bite my tongue from correcting her too much, because deep down inside, I know that her small mistakes are more memorable than perfection. And we’ll sit cross-legged in front of the oven, watching it bubble and spill over, before sharing oversized slices from our seats in the kitchen.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie

Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie.

Making the Pie

To make this peach berry pie, we need a solid, double-crusted pie dough. My favorite, no-fail, ultra-buttery and flaky recipe is yours for the taking if you don’t already have a fave of your own. A few simple ingredients, including butter and salt for flavor and shortening for unmatched flakiness, make up the crust. The filling for this peach berry pie is equally simple. Sliced peaches and several handfuls of berries mix with cornstarch and sugar to create the quintessential summer pie- juicy, yet thick enough to stand up on its own.

You can adapt the filling to your berry preferences. I love to use raspberries and strawberries with the peaches, but I had some leftover blueberries in the fridge that made it into the pie as well. As long as your berries are ripe, there is no need to adjust the sugar content of the pie. I used a lattice with a simple braid to top my peach berry pie, but you can skip that design if you’d like. Just slap the second half of dough on top, crimp the edges, and pop it in the oven for a golden, double-crusted peach berry pie that is sure to make your heart sing.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

There’s some really neat recipes and tutorials coming up in the next few weeks, so if you haven’t already signed up to receive blog posts straight to your inbox, you can to do that in the side bar of this site’s homepage. Have a great weekend and please give this pie a try! If you do, be sure to snap a photo of it and share it with me here or on Instagram. Cheers!

If you like this peach berry pie, be sure to try:

Strawberry Rhubarb Pie

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Cranberry Pear Pop-Tarts

Banana Coconut Chocolate Cream Pie

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Peach Berry Pie

This peach berry pie is a double crusted pie with a sweet and gooey strawberry, raspberry and peach filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 9

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 2 pounds of peeled and sliced peaches
  • 2 cups of mixed berries, sliced into ½” pieces (I used raspberries, strawberries, and blueberries)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the peaches and berries. In a small bowl, toss together the brown sugar, the sugar, corn starch, and salt. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the fruitmixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • I like to prepare any lattice strips or braids ahead of time and keep the in the fridge while I am prepping my filling and pie pan.
  • Use any berries you’d like! Just make sure any large berries are cut into manageable pieces.
  • If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Raspberry Streusel Cake

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Today, my sweet George turns one. The little guy who gave us a fright by coming a few weeks early. The baby who greets me every morning with smiles and wildly kicking legs. My bittiest buddy turns one today and while we’ll celebrate his life this weekend with friends, balloons, and even this raspberry streusel cake, today I’m thinking about all the days it took us to get here and the opportunity of the days that are to come.

Sometimes I find myself daydreaming about what memories my kids will have of me. Maybe the smell of homemade honey oat bread when they come home from school. They might recall sprinkling chocolate chips into the bowl of the stand mixer or drizzling honey on the tops of biscuits fresh from the oven. Maybe the sound of butter sizzling, popping on the stove top, or even me cursing under my breath at a burned wrist or a scorched sauce.

Baking as an Act of Love

My hope is that my time spent in the kitchen will one day translate to my kids as an act of love. I want them to know that the time spent frosting birthday cakes and flipping pancakes and blowing on hot mugs of marshmallow-topped cocoa was an effort to celebrate their existence. To breathe life and fun into the ordinary moments we shared together.

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

The part that makes me smile and puffs my chest with hope is that I really think they’ll get it. I think they’ll know.

Like with anything else, time and effort takes intention. And when your intentions are to feed your family, not just physically, but also emotionally, mentally, and spiritually, there’s bound to be love found in those spaces. In the years to come, every bite of cake and lit birthday candle has the potential to serve as an homage to the affection we shared in those brief moments around the table and in the kitchen.

So if my children read this someday, please know that you are the reason for so many meals, so many plates of desserts. You make pans of cinnamon rolls and slices of homemade bread worthwhile. You make ordinary moments an opportunity for a memory, a chance to connect.

And to my darling George- you are a quiet and gentle joy that I didn’t know I needed. Your life is brimming with possibility and hope, and I pray that I get to celebrate a lifetime of birthdays by your side.

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Raspberry Streusel Cake

Now that I’m officially a ball of emotions, let’s talk about this raspberry streusel cake.

This cake is so many things. So many flavors, so many textures, so many tastebuds fully satisfied. The sweetest part? You can make almost all of the cake elements in advance. I just love an impressive dessert that is a cinch to put together.

Making the Cake

To start, we make the cake layers. These are vanilla butter cakes sweetened with both brown and white sugar, with an extra egg thrown in for insurance. The cake layers are thin, which is perfect, because the star of this show is all of the fillings that go in between them. First, a sweet and tart raspberry filling that takes just a few ingredients and less than 10 minutes to throw together. In a pinch, you could substitute a high quality jam or preserve, but it’s so easy to put together that there’s hardly any reason not to.

The Streusel

Next, the streusel crumbs.  These brown sugar cinnamon crumbles are impossible to stop eating and add a delightful crunch in between all of the soft filling, frosting, and cake layers. I prefer to let my crumbs get even a little extra crunchy because they will soften slightly once they get inside the cake. The proverbial and literal icing on this raspberry streusel cake is a simple cream cheese buttercream. This frosting is sweet enough to offset the raspberries, but has just enough tang to stand on it’s own. This is the only cream cheese frosting recipe you’ll ever want to make from here on out. Scout’s honor.

The Raspberry Compote

Once all of the elements for this raspberry streusel cake are made, you can assemble the cake as desired. I pipe a dam of frosting around each layer of cake and then fill in the dam with the raspberry compote. Each layer gets a sprinkle of streusel crumbs as they are stacked together, and then the whole cake gets a healthy coating of frosting. If you need a brush up on cake baking tips prior to assembling this raspberry streusel cake, check out my favorite hints that I typed out here.

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

I plan to serve this raspberry streusel cake at George’s birthday party this weekend, and you can’t say you blame me! This decadent treat is a celebration cake if there’s ever been one, with each bite offering a new taste, different in flavor and texture from the last. I sincerely hope you’ll consider making this for your next celebration- you won’t be disappointed.

Happy birthday to my little George and happy Thursday to all of you. Cheers!

If you like this raspberry streusel cake, you should try:

White Chocolate Cake

Chocolate Caramel Crumble Cake

Champagne Elderflower Cupcakes

Confetti Ice Cream Cake

Berry Almond Streusel Pie

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Raspberry Streusel Cake

This raspberry streusel cake is three layers of vanilla butter cake filled with a raspberry compote and sprinkled with brown sugar streusel crumbs.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes
  • Yield: 12

Ingredients

For the streusel crumbs

  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 3 tablespoons (40 gm) unsalted butter, melted

For the raspberry filling

  • 11/2 cups (150 gm) raspberries (frozen or fresh)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ¼ cup (50 gm) sugar

For the cake

  • 21/2 cups (325 gm) cake flour
  • 21/2 teaspoons baking powder
  • 11/2 teaspoons salt
  • 1 cup (225 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ cup (165 gm) packed brown sugar
  • 4 large eggs, at room temperature
  • 11/2 cups (360 mL) buttermilk
  • 11/2 teaspoons vanilla

For the frosting

  • 11/2 cups (285 gm) unsalted butter, room temperature
  • 1 block/ 8 ounces (225 gm) cream cheese, room temperature
  • ½ teaspoon salt
  • 11/2 teaspoons vanilla
  • Appx. 5 cups/ 1-1/2 pounds (680 gm) of powdered sugar

Instructions

To prepare the streusel crumbs

  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, brown sugar, oats, and salt together in a medium sized bowl. Add the melted butter and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the raspberry filling

  1. Combine all of the ingredients in a small saucepan over medium heat. Stir well to evenly coat the raspberries. As the raspberries cook, smash with the back of a fork or with a potato masher. Once the mixture is smooth, bring to a boil, stirring regularly, until the mixture has thickened slightly. Remove from heat to a small bowl and cover the top with plastic wrap. Chill completely in the refrigerator completely prior to using.

To prepare the cake

  1. Preheat the oven to 350 degrees. Grease the sides and line the bottoms of 3-8” round cake pans with parchment paper and set aside.
  2. In a small bowl, combine the cake flour, baking powder, and salt and set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a spatula and add each egg one at a time on low speed, mixing just until combined. Scrape the sides of the bowl. Add about 1/3 of the dry ingredients followed by the vanilla and about half of the buttermilk. Mix until combined and then repeat this process once more, finishing by adding the last third of the dry ingredients. Scrape the sides of the bowl and fold in any unincorporated bits of batter.
  4. Distribute the batter evenly among the three pans and bake in the preheated oven 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to assembling cake.

To prepare the frosting

  1. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed (I use 4 on my stand mixer) for 2-3 minutes until light and creamy, scraping the bowl as necessary. Add the cream cheese and beat to incorporate for an additional minute. Add the salt, vanilla, and powdered sugar and beat on low speed until incorporated. Scrape the sides of the bowl and continue to beat until well combined. Do not overbeat as this can cause the cream cheese to loosen. If needed, add a tablespoon of water or milk at a time to get the frosting the right consistency. Refrigerate as needed to thicken the frosting up.

To assemble the cake

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8” cake board or plate and center a single cake layer on top. Using a piping bag (see notes) fitted with a large round tip, pipe a dam around the outer rim of the top of the cake. The dam should be at least ¼” tall to prevent the raspberry filling from squirting out the sides. Spread approximately half of the raspberry filling inside the dam and sprinkle with about 1/3 of the streusel crumbs. Pipe a bit of frosting on top of the raspberry filling to help the next layer of cake stick. Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Decorate the top of the cake with a few streusel crumbs and spare raspberries, if desired. Cake will keep in the refrigerator covered in plastic for up to three days.

Notes

Notes

  • If you don’t have a piping bag, you can place 1-1/2 cups of frosting in a freezer Ziploc bag. Seal the bag and snip one of the corners off the end of the bag and use that to pipe frosting.
  • You can substitute different varieties of berries here, but the amount of sugar needed in the filling will differ based on which berry you choose. Adjust according to your preference.

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Recipe for Cake Adapted From: Baked Occasions