Raspberry Peach Greek Yogurt Cake Recipe

If you’re craving something that perfectly balances sweet and tangy with an irresistibly moist texture, this Raspberry Peach Greek Yogurt Cake Recipe is going to be your new favorite. It’s bursting with fresh peaches and raspberries, enriched with creamy Greek yogurt to keep it tender and delightfully fluffy. This cake feels like summer on a plate, yet it’s easy enough for any home baker to whip up and share with friends and family.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making a Raspberry Peach Greek Yogurt Cake Recipe that tastes like it’s straight from a bakery. Each element works its magic—flour and baking powder help the cake rise perfectly, while the Greek yogurt adds moisture, and the fresh fruit brightens every bite.

• 1 1/2 cups all-purpose flour: The base that gives the cake structure and crumb.
• 1 1/2 teaspoons baking powder: Ensures a light, airy lift for the cake’s texture.
• 1/4 teaspoon baking soda: Works with yogurt to aid in gentle rising.
• 1/4 teaspoon salt: Enhances all the flavors in the cake.
• 1/2 cup unsalted butter, softened: Adds richness and tender crumb.
• 3/4 cup granulated sugar: Sweetens the cake without overpowering the fruit’s natural flavor.
• 2 large eggs: Bind ingredients together and contribute to moistness.
• 1 teaspoon vanilla extract: Adds a warm, aromatic undertone.
• 1 cup plain Greek yogurt: The secret ingredient that keeps this cake moist and slightly tangy.
• 1 cup diced peaches (fresh or frozen): Brings juicy bursts of summery sweetness.
• 1/2 cup fresh raspberries: Adds vibrant color and a tart counterpoint.
• 1 tablespoon all-purpose flour (for tossing fruit): Prevents fruit from sinking to the bottom of the cake.
• Powdered sugar for dusting (optional): Adds a pretty finishing touch.

How to Make Raspberry Peach Greek Yogurt Cake Recipe

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F. Grease and lightly flour a 9-inch round cake pan, or line it with parchment paper—either way, this ensures the cake will come out cleanly, no sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures your leavening agents and seasoning are evenly distributed, so every piece of cake has just the right rise and taste.

Step 3: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar until light and fluffy. This process is key because it introduces air into the batter, helping the cake develop a tender texture.

Step 4: Add Eggs, Vanilla, and Yogurt

Add the eggs one at a time, beating them thoroughly after each addition. Stir in the vanilla extract, then mix in the creamy Greek yogurt until the batter is smooth and luscious.

Step 5: Toss Fruit With Flour and Fold into Batter

Toss the diced peaches and raspberries with a tablespoon of flour—this clever trick stops the fruit from sinking to the bottom while baking. Gently fold the floured fruit into the combined wet and dry ingredients, being careful not to overmix so your cake stays light.

Step 6: Bake Until Golden and Done

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Raspberry Peach Greek Yogurt Cake Recipe

Garnishes

A simple dusting of powdered sugar is perfect for this cake, adding a delicate sweetness and a lovely visual contrast. For an extra special touch, consider topping slices with a dollop of whipped cream or a few fresh raspberries and peach slices.

Side Dishes

This cake pairs beautifully with fresh fruit salad or a scoop of vanilla ice cream for a simple yet elegant dessert experience. For brunch, serve it alongside a steaming cup of coffee or a refreshing cup of iced tea.

Creative Ways to Present

Present your Raspberry Peach Greek Yogurt Cake Recipe by slicing it into generous wedges and arranging it on a rustic wooden board. Add some whole peaches and raspberries around the edges for a vibrant centerpiece that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully in an airtight container in the refrigerator for up to three days. The Greek yogurt helps maintain moisture, so each slice stays tender and flavorful.

Freezing

If you want to freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to one month—just thaw in the fridge overnight before serving.

Reheating

For a freshly baked feel, warm leftover cake slices briefly in the microwave for 10-15 seconds or in a low-temperature oven. This brings out the soft texture and heavenly aroma of those juicy peaches and raspberries all over again.

FAQs

Can I use frozen fruit for this Raspberry Peach Greek Yogurt Cake Recipe?

Absolutely! Just make sure to thaw and drain the frozen peaches and raspberries well before adding them to the batter to avoid excess moisture that could affect the cake’s texture.

What if I don’t have Greek yogurt—can I substitute something else?

Greek yogurt is key for moisture and a slight tang, but you can try using sour cream or plain regular yogurt. Just expect a small difference in texture and tanginess.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center; if it comes out clean or with just a few crumbs clinging, your cake is perfectly baked and ready to come out of the oven.

Is this cake suitable for a vegetarian diet?

Yes! The Raspberry Peach Greek Yogurt Cake Recipe contains no meat or animal products besides eggs and dairy, making it great for vegetarians.

Can I make this recipe gluten-free?

You can experiment by substituting the all-purpose flour with a gluten-free blend, but be mindful that baking powder and baking soda amounts might need tweaking for best results.

Final Thoughts

There’s something truly special about a Raspberry Peach Greek Yogurt Cake Recipe that combines the bright flavors of fresh fruit with the creamy richness of yogurt in every bite. This cake is an easy way to bring sunshine into your kitchen, whether you’re celebrating a special occasion or simply treating yourself. I can’t wait for you to try it and share this little slice of joy with your loved ones!

Raspberry Peach Greek Yogurt Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This Raspberry Peach Greek Yogurt Cake is a moist and flavorful dessert perfect for summer. Made with fresh or frozen peaches and raspberries, it combines the tangy creaminess of Greek yogurt with a tender crumb. Lightly dusted with powdered sugar, this cake is an easy-to-make treat that keeps well and offers a delightful fruity twist.

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Ingredients

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour (for tossing fruit)

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt

Fruits

• 1 cup diced peaches (fresh or frozen)
• 1/2 cup fresh raspberries

Optional

• Powdered sugar for dusting

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will take about 3-4 minutes.
4. Add Eggs and Flavor: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract and Greek yogurt until the batter is smooth.
5. Prepare Fruit: Toss the diced peaches and raspberries gently with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
6. Combine Batter: Gently fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing. Then carefully fold in the floured fruit, taking care not to break the raspberries.
7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the cake cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely. If desired, dust the top with powdered sugar before slicing and serving.

Notes

• You can use frozen fruit, but make sure to thaw and drain it well to avoid excess moisture that could affect the cake’s texture.
• The Greek yogurt in this cake makes it extra moist and adds a subtle tangy flavor.
• This cake keeps well in the refrigerator for up to 3 days, making it a great make-ahead dessert.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American