Introduction

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.

Ingredients

This cake combines the bright, tart pop of raspberries with the sweet, juicy softness of peaches, all held together by a tender, moist crumb thanks to the Greek yogurt. Gather these simple ingredients to begin.

• 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

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Raspberry Peach Greek Yogurt Cake is ready in about 25% less time than many traditional layer cakes, thanks to its simple one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your Raspberry Peach Greek Yogurt Cake releases cleanly. Measure all your dry ingredients—flour, baking powder, baking soda, and salt—into a medium bowl and whisk to combine.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Then, gently fold in the Greek yogurt until just incorporated; its tanginess is key to this cake’s flavor.

Step 3 — Incorporate Dry Ingredients

Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until a few streaks of flour remain. Avoid overmixing to keep the cake tender. Gently fold in half of the diced peaches and raspberries, reserving the rest for the top.

Step 4 — Assemble the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Artfully arrange the remaining peach slices and whole raspberries on the surface. For extra flavor and a beautiful finish, sprinkle the top lightly with coarse sugar or sliced almonds.

Step 5 — Bake to Perfection

Place the pan in the center of the preheated oven. Bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown and springs back when lightly touched.

Step 6 — Cool Completely

Let the Raspberry Peach Greek Yogurt Cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edge and release the springform ring. Allow the cake to cool completely on the rack before slicing; this prevents it from becoming gummy.

Step 7 — Serve and Store

Slice the cooled cake and serve. For an extra treat, pair it with a dollop of whipped cream or a drizzle of honey. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutritional Information

Calories	~280 kcal
Protein	~7g
Carbohydrates	~38g
Fat	~11g
Fiber	~2g
Sodium	~180mg

Note: These are approximate values for one slice of Raspberry Peach Greek Yogurt Cake, calculated using standard ingredients. Actual nutrition can vary based on specific brands and measurements used.

Healthier Alternatives

This versatile Raspberry Peach Greek Yogurt Cake can be easily adapted to fit various dietary needs. Here are some simple ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or oat flour for a boost of protein and fiber, adding a subtly nutty flavor that complements the fruit.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce the carb count while maintaining sweetness, keeping the cake moist.
• Dairy-Free Yogurt — Use an unsweetened coconut or almond milk yogurt instead of Greek yogurt for a creamy, tangy result that’s perfect for a dairy-free Raspberry Peach Greek Yogurt Cake.
• Gluten-Free Flour Blend — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to create a light, tender crumb suitable for those with gluten sensitivities.
• Low-Sodium Leavening — Opt for a low-sodium baking powder to cut down on salt without affecting the cake’s rise and fluffy texture.
• Oil Alternative — Use unsweetened applesauce or mashed ripe banana in place of some or all of the oil to reduce fat while adding natural moisture and a hint of fruitiness.
• Egg Substitute — For an egg-free version, try a flax egg or commercial egg replacer to bind the ingredients, ensuring the cake structure remains intact.

Serving Suggestions

• Pair a slice of this Raspberry Peach Greek Yogurt Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.
• For a brunch or afternoon tea, serve smaller, elegant portions alongside a pot of Earl Grey tea or a glass of sparkling peach nectar.
• Transform it into a stunning dessert by plating with a raspberry coulis drizzle, fresh mint leaves, and extra peach slices.
• Celebrate summer with an al fresco pairing—this cake complements a light Prosecco or a citrusy white wine spritzer perfectly.
• For a simple, everyday treat, enjoy it slightly warmed with a cup of coffee or tea, allowing the peach and raspberry flavors to shine.

This versatile Raspberry Peach Greek Yogurt Cake is as fitting for a casual family gathering as it is for a more festive occasion. Its moist texture and fruity profile make it a crowd-pleaser year-round.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge, which prevents proper emulsification. Fix: Bring eggs, yogurt, and butter to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the batter after adding flour, which develops gluten and leads to a tough, dense cake. Fix: Gently fold dry ingredients in just until no streaks of flour remain.
• Mistake: Adding wet, un-drained frozen fruit directly to the batter, causing soggy spots. Fix: Thaw and thoroughly pat raspberries and peaches dry, or toss them lightly in flour before folding in.
• Mistake: Incorrect oven temperature causing uneven baking or a sunken middle. Fix: Use an oven thermometer to verify accuracy and avoid opening the door during the first 25 minutes of baking.
• Mistake: Substituting Greek yogurt with a runnier variety, which alters the batter’s moisture and fat content. Fix: Stick with full-fat Greek yogurt for the ideal tender crumb and tangy flavor profile.
• Mistake: Testing for doneness too early, resulting in an underbaked, gummy center. Fix: Insert a skewer near the center; it should come out with just a few moist crumbs, not wet batter.
• Mistake: Cutting the raspberry peach cake while it’s still hot, causing it to crumble. Fix: Let it cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely before slicing.
• Mistake: Using baking powder that has lost its potency, preventing proper rise. Fix: Test your baking powder by mixing a teaspoon with hot water; it should fizz vigorously.

Storing Tips

• Fridge: Cool the Raspberry Peach Greek Yogurt Cake completely, then cover tightly with plastic wrap or store in an airtight container. It will keep fresh for up to 4 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) securely in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds. For the whole cake, cover loosely with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C) for food safety, about 10-15 minutes.

Always store your cake properly to maintain its moist texture from the Greek yogurt and the vibrant flavor of the fresh raspberries and peaches.

Conclusion

This Raspberry Peach Greek Yogurt Cake is a wonderfully moist and fruity dessert perfect for any occasion. The combination of tangy yogurt and sweet summer fruit is simply unbeatable. We hope you love this recipe as much as we do! Please leave a comment with your thoughts, and be sure to try our other berry desserts like our Berry Tiramisu Trifle Recipe or Strawberry Crunch Cheesecake Cones Recipe.

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Raspberry Peach Greek Yogurt Cake

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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.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Yield: 8-10 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

1. Preheat oven to 350°F. Grease a springform pan. In a medium bowl, mix 2 cups flour and 2 teaspoons baking powder.
2. 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.
3. 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.
4. 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

FAQs

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.