Raspberry Peach Greek Yogurt Cake Recipe
This easy Raspberry Peach Yogurt Cake is a wonderfully moist and simple dessert that celebrates summer fruit. Greek yogurt keeps the crumb incredibly tender, while the sweet-tart combination of raspberries and peaches creates a burst of flavor in every bite. For another impressive yet straightforward cake, try this Triple Chocolate Cake Recipe or this elegant Triple Chocolate Mousse Cake Recipe.
PrintRaspberry Peach Greek Yogurt Cake
This effortlessly beautiful cake uses pantry staples, fresh or frozen raspberries, and Greek yogurt for a moist texture. It takes only 15 minutes to prepare and features ripe peaches and juicy raspberries.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
- Yield: 8-10 1x
- Method: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour or baking flour, sifted or aerated
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz (½ cup) salted butter, melted (reduce to 2 oz if peaches are very ripe)
- 1 egg
- 1 cup plain Greek yogurt, low-fat
- 1 teaspoon pure vanilla extract
- 12 oz raspberries, fresh or frozen
- 1 tablespoon powdered sugar or flour (for tossing raspberries)
- 2 medium yellow peaches, sliced
Instructions
- Preheat oven to 350°F. Grease a springform pan. In a medium bowl, mix 2 cups flour and 2 teaspoons baking powder.
- In a large bowl, whisk 1 cup sugar, 4 oz melted butter, and 1 egg for 1-2 minutes until light and fluffy. Mix in 1 cup Greek yogurt and 1 teaspoon vanilla until combined.
- Gradually add flour mixture (1 cup at a time) to wet ingredients, whisking just until combined. Toss half the raspberries with 1 tablespoon powdered sugar or flour.
- Spread half the batter in the pan, add tossed raspberries and sliced peaches, then top with remaining batter and remaining raspberries. Bake for 40-50 minutes until golden and toothpick comes out clean. Dust with powdered sugar.
Notes
Use ripe but firm peaches and reduce butter to 2 oz if peaches are very juicy to avoid excess moisture. Fresh or frozen raspberries both work well. Let the cake cool before slicing for best texture.
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Frequently Asked Questions
Can I use frozen fruit in this Raspberry Peach Greek Yogurt Cake?
Yes, you can use frozen raspberries and peaches. Do not thaw them before adding to the batter, as this prevents excess moisture from turning the cake soggy. Gently fold the frozen fruit into the batter just before baking for the best results in your Raspberry Peach Greek Yogurt Cake.
What can I substitute for Greek yogurt?
You can use an equal amount of sour cream or regular plain yogurt. Sour cream will yield a slightly richer texture, while regular yogurt may make the cake a bit more moist. The Greek yogurt primarily adds moisture and a slight tang, which complements the fruit.
How should I store this cake, and how long does it last?
Store the cooled cake covered at room temperature for up to two days. For longer storage, keep it in an airtight container in the refrigerator for up to five days. The flavors often meld and improve after a day, making it even more delicious.
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