Description
Fruity, moist Raspberry Peach Cake with creamy Greek yogurt & fresh fruit—ideal for summer brunch, picnics, or sweet family desserts.
Ingredients
2 cups all-purpose flour (sifted or aerated)
2 teaspoons baking powder
1 cup granulated sugar
2 ounces salted butter, melted (¼ cup)
1 large egg
1 cup plain low-fat Greek yogurt
1 teaspoon pure vanilla extract
12 ounces fresh raspberries
2 medium yellow peaches, sliced
Instructions
Preheat oven to 350°F (175°C). Line a 9×3-inch springform pan with parchment paper.
Whisk flour and baking powder in a medium bowl.
In a large bowl, whisk sugar, melted butter, and egg until light and fluffy (1–2 minutes).
Add Greek yogurt and vanilla; mix until just combined.
Gradually stir in flour mixture. Do not overmix.
Toss half the raspberries in flour; gently fold into batter.
Pour batter into pan and smooth out.
Top with peach slices and remaining raspberries.
Bake 45–50 minutes, until a toothpick comes out clean.
Cool in pan 20 minutes, then transfer to platter.
Dust with powdered sugar before serving.
Notes
- For best results, use ripe but firm peaches.
- Can be made a day in advance and stored covered at room temperature.
- Excellent served with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American