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
Scale
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
