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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- Prepare Fruit: Toss the diced peaches and raspberries gently with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
- 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.
- 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.
- 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
