A delicious, melt in your mouth, dessert that is great served warm or cold with a nice spoonful of fresh whipped cream!

Topping Ingredients:

  • 1/4 cup butter, melted
  • 2/3 cup firmly packed brown sugar
  • 2 medium sized peaches, peeled and sliced
  • 1 tbsp lemon juice
  • 1/2 cup fresh raspberries

Cake Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 tsp almond extract


  1. Preheat oven to 350 degrees, with rack in the middle.
  2. For the topping: Place melted butter and brown sugar in the bottom of a 9×9 baking pan. Toss peaches in lemon juice and arrange over the brown sugar mixture. Add raspberries by gently poking them into the brown sugar – arranged in any manner you wish.
  3. For the cake: Combine flour, sugar, baking powder and salt in a mixing bowl. Add softened butter, milk, eggs and almond extract and beat on low speed until thoroughly combined. Increase speed to medium and beat for 2 minutes. Pour batter over the fruit.
  4. Bake 35-45 minutes, or until deep golden brown and cake springs back when touched lightly. Cool the cake 5 minutes before inverting onto a serving platter. You must remove the cake when still warm so the topping comes out easily. You may want to loosen the edges of the cake before inverting.