The Raspberry Peach Greek Yogurt Cake is a fruit-studded delight with a tender, buttery crumb and a tangy, creamy twist from yogurt that will make you swoon bite after bite. Bursting with juicy peaches and tart raspberries in every slice, this cake is the epitome of summer comfort, but tastes just as wonderful any time of year. It’s the kind of homey, spectacular bake you’ll want to pull out for weekend brunches, afternoon coffee, or impromptu celebrations—one of those special recipes you’ll find yourself making again and again.
Ingredients You’ll Need
This recipe is all about celebrating real, simple ingredients—each one plays an important role in flavor, moisture, and structure. A handful of pantry staples meet fresh, sun-ripened fruit, coming together effortlessly for a cake that tastes truly homemade.
- All-purpose flour: Gives the cake structure and softness; measure carefully for the perfect crumb.
- Baking powder: This is your leavening powerhouse—creates a light, fluffy texture.
- Baking soda: Works with the yogurt for gentle rise and an ultra-tender crumb.
- Salt: Don’t skip it! Helps balance and intensify all the lovely sweet flavors.
- Unsalted butter (softened): Offers a rich, melt-in-your-mouth feel and classic cake flavor.
- Granulated sugar: Sweetens the batter and encourages that golden, kissable top.
- Large eggs: They bind the cake together and add extra richness.
- Vanilla extract: A swoon-worthy aroma that softens fruit acidity and makes every bite cozy.
- Plain Greek yogurt: The secret weapon for a moist, tangy cake that never dries out.
- Ripe peaches (peeled and chopped): Juicy bursts of summer flavor in every forkful.
- Fresh raspberries: Their brightness balances the sweetness and adds beautiful color throughout.
- All-purpose flour (for coating fruit): Lightly tossed with the fruit so it stays perfectly suspended in the cake.
- Powdered sugar (optional, for dusting): Adds a touch of elegant finish before serving.
How to Make Raspberry Peach Greek Yogurt Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C)—this helps your cake bake nice and evenly every time. Grab a 9-inch round springform pan and give it a good greasing (butter or nonstick spray works fine), making sure you get right up the sides. It’s the extra step that ensures your Raspberry Peach Greek Yogurt Cake pops out like a dream.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend will create the perfect balance between lightness and structure, so your cake can cradle all that luscious fruit without getting heavy or soggy.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture looks light, fluffy, and pale—about 2-3 minutes. This incorporates air for a tender crumb and gives the Raspberry Peach Greek Yogurt Cake its signature plush texture.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, mixing well after each addition. This keeps the batter smooth and cohesive. Then stir in the vanilla extract, letting that sweet aroma mellow right into the mix.
Step 5: Incorporate Greek Yogurt
Spoon in the Greek yogurt and mix until everything’s creamy and uniform. This is what makes the cake stay supremely moist while offering a gentle tang that truly sets the Raspberry Peach Greek Yogurt Cake apart from the rest.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet batter, stirring gently until just combined. The key secret here is not to overmix—it keeps the crumb delicate and airy. Stop as soon as there are no big streaks of flour left.
Step 7: Prepare & Fold in the Fruit
Toss the chopped peaches and raspberries gently with a tablespoon of flour—this helps them stay suspended throughout the cake, so you get fruit in every slice. Gently fold the floured fruit into the batter, being careful to avoid breaking up the berries too much.
Step 8: Bake
Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 45 to 50 minutes, until the top is golden and a toothpick inserted in the middle comes out clean or with just a few moist crumbs. The kitchen will smell absolutely spectacular!
Step 9: Cool and Finish
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and release the springform sides. Allow to cool completely for clean, pretty slices. If you like, dust with powdered sugar for a final touch of sparkle.
How to Serve Raspberry Peach Greek Yogurt Cake
Garnishes
A gentle dusting of powdered sugar is gorgeous and elegant, but why stop there? Add a few extra fresh raspberries or a couple of thin peach slices for colorful flair. Even a dollop of whipped cream or a scoop of Greek yogurt on the side will make every piece feel special.
Side Dishes
This cake is wonderful with a mug of hot tea or a frosty glass of lemonade. If you’re serving brunch, pair it with crisp bacon, a green salad, or a cheese board. The tangy-sweet notes of the Raspberry Peach Greek Yogurt Cake balance beautifully with savory or creamy companions.
Creative Ways to Present
Cut the cake into dainty wedges for a garden party, or slice it thick for breakfast. Try layering cubes into parfait glasses with extra yogurt and berries for a show-stopping trifle. You can even turn leftovers into fruity French toast: just dip slices in egg and pan-fry for a divine, summery twist!
Make Ahead and Storage
Storing Leftovers
To store any leftover Raspberry Peach Greek Yogurt Cake, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, keep it in the fridge to maintain that perfect texture.
Freezing
This cake freezes beautifully! Simply wrap individual slices or the whole cake (once cooled completely) in plastic wrap, then foil. Place in a freezer bag and freeze up to 2 months. Thaw overnight in the fridge for a treat that tastes just as fresh as when you first baked it.
Reheating
If you’d like to enjoy the cake warm, reheat slices in the microwave for about 10–15 seconds or pop them in a 300°F oven for a few minutes. The fruit will become extra juicy, and the flavor only gets better.
FAQs
Can I use frozen peaches or raspberries instead of fresh?
Absolutely! If fresh peaches or raspberries are out of season, frozen fruit works great. Just make sure to thaw them completely and pat dry with paper towels before tossing with flour and folding into the batter to avoid excess moisture.
Why coat the fruit in flour?
Tossing the fruit with a bit of flour keeps it from sinking to the bottom of your Raspberry Peach Greek Yogurt Cake, allowing for even fruit distribution and those gorgeous pops of color in every slice.
Can I make this cake gluten free?
Yes! Substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour. Be sure to check that your baking powder and baking soda are certified gluten free, too.
How can I tell when the cake is finished baking?
The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs (but no raw batter). If your oven runs hot or cool, start checking a few minutes early.
Is this cake suitable for breakfast?
Absolutely! Raspberry Peach Greek Yogurt Cake is just sweet enough for dessert, but wholesome enough—thanks to the yogurt and juicy fruit—for a lovely breakfast treat or brunch centerpiece.
Final Thoughts
I hope you find as much joy in baking (and sharing) Raspberry Peach Greek Yogurt Cake as I do! Its bright flavors, tender crumb, and cheerful swirls of fruit are sure to win over friends, family, and guests. Don’t be surprised if it becomes your new signature bake—happy baking!
Print
Raspberry Peach Greek Yogurt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful blend of juicy peaches, tart raspberries, and creamy Greek yogurt in this moist and tender Raspberry Peach Greek Yogurt Cake. Perfect for a summer dessert or any time you crave a fruity, not-too-sweet treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
Fruit:
- 2 ripe peaches (peeled and chopped)
- 1 cup fresh raspberries
- 1 tablespoon all-purpose flour (for coating fruit)
- powdered sugar (optional, for dusting)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Mix in Greek yogurt until smooth.
- Combine Batter: Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Add Fruit: Toss chopped peaches and raspberries with 1 tablespoon of flour, then gently fold into the batter.
- Bake: Pour batter into the pan, smooth the top, and bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then remove the sides and cool completely. Dust with powdered sugar if desired before serving.
Notes
- You can substitute frozen fruit if fresh peaches or raspberries are out of season—just thaw and drain well.
- For extra flavor, add a pinch of cinnamon to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 19g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
