“Raspberry Peach Greek Yogurt Cake Recipe
If you’re looking for a dessert that’s as beautiful as it is delicious, the Raspberry Peach Greek Yogurt Cake is about to become your new favorite treat. This vibrant cake is bursting with juicy raspberries and sweet peaches, all held together by a tender crumb thanks to creamy Greek yogurt. It’s the kind of effortlessly impressive cake you’ll want to share with friends, bring to summer gatherings, or just enjoy with your morning coffee. With its fresh fruit pockets, subtle tang, and a dusting of powdered sugar, the Raspberry Peach Greek Yogurt Cake celebrates everything delightful about homemade baking.
Ingredients You’ll Need
This cake comes together with just a handful of pantry staples and a few seasonal stars. Each ingredient has its own part to play, contributing to a cake that’s loaded with flavor, supremely moist, and visually stunning.
- All-purpose flour: Provides the cake’s structure and a tender crumb that pairs beautifully with juicy fruit.
- Baking powder: Gives the cake a lovely lift, so each bite feels light rather than dense.
- Baking soda: Helps the cake rise and enhances the texture when combined with yogurt’s natural acidity.
- Salt: Just a pinch brings all the flavors together and balances the sweetness.
- Unsalted butter, softened: Delivers rich flavor and moistness—let it come to room temperature for easier creaming.
- Granulated sugar: Sweetens the cake and helps achieve a golden, delicate crust.
- Eggs: Bind the batter and add richness, resulting in a supple crumb.
- Vanilla extract: Adds warmth and an inviting aroma that complements the fruitiness of the cake.
- Plain Greek yogurt: The star that keeps everything impossibly moist and adds a subtle tang.
- Fresh or frozen raspberries: Bursts of tart-sweet flavor that brighten every slice.
- Peeled and chopped fresh peaches (or drained canned): Sweet and fragrant, peaches pair like a dream with raspberries and yogurt.
- Flour (for tossing fruit): Just a tablespoon ensures your fruit stays suspended in the cake, not sunk at the bottom.
- Powdered sugar (optional): For that extra-special, bakery-style flourish on top.
How to Make “Raspberry Peach Greek Yogurt Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan, or line the bottom with parchment paper for easy release. Taking a few minutes to prep your pan guarantees a smooth, beautiful cake when it’s time to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. By blending these dry ingredients first, you ensure every bite is evenly textured and perfectly balanced between fluffy and moist.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy. This step is crucial for building the cake’s structure and achieving a tender crumb. Don’t rush—creaming creates pockets of air that will help your cake rise.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, blend in the vanilla extract. This combination brings richness to the batter and rounds out the flavors so every forkful of Raspberry Peach Greek Yogurt Cake tastes just right.
Step 5: Fold in Greek Yogurt
Melt the barrier between batter and creamy by mixing in the plain Greek yogurt. The yogurt makes the cake exceptionally moist and helps maintain its luscious texture days after baking.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Over-mixing can toughen the cake, so stop when you see no more flour streaks. You’re looking for a smooth, thick batter.
Step 7: Toss and Add the Fruit
In a small bowl, toss the raspberries and peaches with 1 tablespoon of flour. This neat trick keeps the fruit from sinking to the bottom. Gently fold them into the batter, trying not to break up the raspberries too much so you get lovely pockets of fruit in every slice.
Step 8: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Slide it into the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The top will turn golden and you’ll see tiny fruit jewels peeking through.
Step 9: Cool and Finish
Let your Raspberry Peach Greek Yogurt Cake cool in the pan for 10 minutes before releasing the sides of the springform pan. Allow it to cool completely on a wire rack. If you like, dust the top with powdered sugar before serving for a crisp, elegant finish.
How to Serve “Raspberry Peach Greek Yogurt Cake”
Garnishes
This cake looks stunning with a simple dusting of powdered sugar, but you can also top it with a few extra fresh raspberries or peach slices for a fresh, colorful flourish. For a little crunch, consider sprinkling on sliced almonds just before baking. It’s all about amplifying the homemade charm of your Raspberry Peach Greek Yogurt Cake.
Side Dishes
While the cake truly stands on its own, pairing it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream really takes things up a notch. For brunch, serve it alongside hot coffee or refreshing iced tea for a combination that feels straight from a cozy café.
Creative Ways to Present
Try slicing the cake into squares for a casual picnic-style treat or serving individual wedges topped with a drizzle of warm berry sauce. You can even use the Raspberry Peach Greek Yogurt Cake as an impressive base for a DIY trifle layered with whipped cream and extra fruit. The vivid fruit and golden crumb shine no matter how you dish it out.
Make Ahead and Storage
Storing Leftovers
Store leftovers tightly covered in the refrigerator, where the cake will stay fresh and moist for up to three days. The Greek yogurt helps the cake retain its texture, so you can enjoy a tender slice even on day three. Just be sure the cake is fully cooled before wrapping to prevent condensation.
Freezing
If you want to savor Raspberry Peach Greek Yogurt Cake beyond a few days, you’re in luck—it freezes well! Wrap individual slices or the whole cake (without powdered sugar) tightly in plastic wrap, then foil, and store in the freezer for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
To enjoy the cake warm, simply pop a slice into the microwave for about 15 seconds or gently heat it in a 300°F oven until just warmed through. This revives the flavors and makes the fruit even more enticing, especially with a scoop of ice cream on the side.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Both fresh and frozen raspberries and peaches work beautifully in this recipe. If using frozen, there’s no need to thaw—just toss them with flour as directed and fold gently into the batter.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, full-fat sour cream makes an excellent substitute and will deliver the same delicious tangy moistness to your cake.
How do I keep the fruit from sinking to the bottom?
Tossing your raspberries and peaches with a tablespoon of flour before adding them to the batter is the key. This helps suspend the fruit throughout the cake for gorgeous distribution in every slice.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Be sure to check that your baking powder and baking soda are gluten-free as well.
Is Raspberry Peach Greek Yogurt Cake best served warm or at room temperature?
This cake is delightful at either temperature. Warm, it’s cozy and inviting; at room temperature, the flavors meld and the texture shines. Try both and see which you love more!
Final Thoughts
If you’re craving something fresh, bright, and brimming with fruit, don’t wait another minute—this Raspberry Peach Greek Yogurt Cake will impress friends at gatherings and delight your tastebuds after dinner. Give it a try and discover just how simple it is to bake up something beautiful with everyday ingredients. Happy baking!
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“Raspberry Peach Greek Yogurt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of juicy raspberries, sweet peaches, and creamy Greek yogurt with this moist and flavorful Raspberry Peach Greek Yogurt Cake. Perfect for a summer dessert or afternoon treat, this cake is a crowd-pleaser that’s easy to make and sure to impress.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons 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
- 1 cup plain Greek yogurt
- 1 cup fresh or frozen raspberries
- 1 cup peeled and chopped fresh peaches (or drained canned peaches)
- 1 tablespoon flour (for tossing fruit)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs, one at a time, then add vanilla and Greek yogurt.
- Combine: Gradually add dry ingredients to wet ingredients and mix.
- Prepare fruit: Toss raspberries and peaches in flour.
- Combine all: Gently fold fruit into batter, then pour into pan and bake.
- Cool and serve: Let cool before dusting with powdered sugar and serving.
Notes
- For added texture, sprinkle sliced almonds on top before baking.
- You can use sour cream as a substitute for Greek yogurt.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
