Raspberry Peach Greek Yogurt Cake: A Simple and Moist Summer Treat Recipe
This Raspberry Peach Greek Yogurt Cake is a moist and simple summer treat bursting with fresh fruit flavors. Made with creamy Greek yogurt and ripe peaches and raspberries, it offers a delightful balance of sweetness and tang, perfect for brunch or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup Greek yogurt (full-fat or 2%)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Fruit Topping
- 2 ripe peaches, sliced
- 3/4 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process helps create a tender cake crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the Greek yogurt and vanilla extract to add moisture and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake light and tender.
- Assemble Cake: Pour the batter into the prepared springform pan and smooth the top. Arrange sliced peaches on the surface in a fan pattern, then tuck fresh raspberries among the peach slices for a colorful fruit topping.
- Bake: Bake the cake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Allow the cake to cool in the pan for 10 to 15 minutes. Remove the springform ring and let the cake cool completely before slicing and serving. Enjoy this fresh and fruity dessert chilled or at room temperature.
Notes
- Use ripe peaches for the best flavor and sweetness.
- If you prefer, substitute Greek yogurt with regular full-fat yogurt, but Greek yogurt gives the cake more moisture and tang.
- Covering the cake with foil mid-bake prevents over-browning of the fruit topping.
- This cake is best served within two days or can be refrigerated and served chilled.
- To make it dairy-free, substitute butter with a plant-based alternative and use a dairy-free yogurt, though texture may vary slightly.
Keywords: Raspberry Peach Cake, Greek Yogurt Cake, Summer Cake, Fruit Cake, Moist Cake, Easy Dessert
