Raspberry Peach Greek Yogurt Cake
A moist and fruity cake made with creamy Greek yogurt, ripe peaches, and tart raspberries—perfect for summer gatherings, brunches, or a sweet snack any time of day.
Ingredients
- All-Purpose Flour: 1 1/2 cups – Provides structure and softness.
- Baking Powder: 2 teaspoons – Helps the cake rise evenly.
- Baking Soda: 1/2 teaspoon – Reacts with yogurt to create lightness.
- Salt: 1/4 teaspoon – Enhances the overall flavor.
- Granulated Sugar: 3/4 cup – Sweetens the cake without overpowering the fruit.
- Greek Yogurt (full-fat): 1 cup – Adds moisture and a slight tang.
- Eggs: 2 large – Provide structure and richness.
- Vanilla Extract: 2 teaspoons – Adds depth and warmth to the flavor.
- Vegetable Oil: 1/2 cup – Keeps the cake tender and moist.
- Fresh Peaches: 1 1/2 cups, peeled and diced – Add sweet, juicy bursts.
- Fresh Raspberries: 3/4 cup – Offer bright tartness and color.
- All-Purpose Flour (for fruit): 1 tablespoon – Prevents fruit from sinking.
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line and grease a 9-inch cake pan.
- Combine Ingredients: Whisk dry ingredients in one bowl. In another, beat sugar, yogurt, eggs, vanilla, and oil until smooth.
- Prepare Your Cooking Vessel: Fold dry into wet ingredients. Toss fruit in 1 tbsp flour and fold in gently.
- Assemble the Dish: Pour batter into the pan, smooth the top, and tap out air bubbles.
- Cook to Perfection: Bake for 45–50 minutes until golden and a toothpick comes out clean.
- Finishing Touches: Cool in pan 10 minutes, then transfer to a rack to cool fully.
- Serve and Enjoy: Slice and serve plain or with whipped cream or ice cream.
Notes
- Use room-temperature ingredients for best results.
- Dust fruit with flour to keep it from sinking.
- Add turbinado sugar on top before baking for a sweet crunch.
Find it online: https://dishmio.com/raspberry-peach-greek-yogurt-cake/