Description
Indulge in the delightful flavors of summer with this Raspberry Peach Greek Yogurt Cake. Bursting with juicy raspberries and sweet peaches, this moist and tender cake is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain Greek yogurt
Fruit:
- 1 cup fresh or frozen raspberries
- 1 cup peeled and diced peaches (fresh or canned, drained if using canned)
- 1 tbsp flour (for tossing fruit)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9-inch round springform pan or standard cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Prepare Batter: Cream butter and sugar, beat in eggs and vanilla, mix in Greek yogurt, then gradually add dry ingredients.
- Combine Fruit: Toss raspberries and peaches with flour, then fold into batter.
- Bake: Pour batter into pan and bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool before serving plain, dusted with sugar, or with whipped cream.
Notes
- Frozen fruit can be used without thawing.
- Sprinkle the top with coarse sugar for added sweetness and texture.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
