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Raspberry Peach Greek Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Peach Greek Yogurt Cake is a moist and tender dessert featuring the creamy tang of Greek yogurt combined with fresh raspberries and juicy peaches. Perfect for breakfast, brunch, or a light dessert, this easy-to-make cake is baked to perfection and offers a delicious balance of sweet fruit and subtle vanilla flavor.

Ingredients

Wet Ingredients

  • 1 cup Greek yogurt (plain or vanilla)
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon flour (for coating the fruit)

Fruit

  • 1 cup fresh raspberries
  • 1 cup fresh peaches, peeled and chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake releases easily after baking.
  2. Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, vegetable oil, sugar, eggs, and vanilla extract until the mixture is smooth and well combined, forming a creamy base for the batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing the batter.
  4. Prepare Fruit: Toss the fresh raspberries and chopped peaches with 1 tablespoon of flour in a small bowl. This coats the fruit lightly and helps prevent it from sinking to the bottom of the cake during baking.
  5. Fold in Fruit: Gently fold the coated raspberries and peaches into the cake batter, ensuring even distribution without crushing the fruit.
  6. Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
  7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely. Serve the cake plain or with a dusting of powdered sugar for added sweetness.

Notes

  • Use fresh, ripe peaches and raspberries for the best flavor and texture.
  • Coating the fruit with flour is key to preventing the fruit from sinking to the bottom of the cake.
  • Greek yogurt adds moisture and a slight tang to the cake, enhancing its flavor complexity.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat slices gently in the microwave to enjoy warm cake.

Find it online: https://slsrecipes.com/raspberry-peach-greek-yogurt-cake-recipe/