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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/raspberry-peach-greek-yogurt-cake/

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