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
Scale
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
