Description
Introducing the Raspberry Peach Cake, a stunning summer dessert that combines the sweet juiciness of peaches with the tartness of fresh raspberries. This cake is not only a feast for the eyes but also for the palate, featuring a fluffy base infused with vanilla and Greek yogurt for a moist and tender crumb. Whether you’re hosting a party or simply treating yourself, this cake promises to be a delightful centerpiece that celebrates the flavors of the season.
Ingredients
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 and ¼ cups granulated sugar
2 oz salted butter, melted (½ cup)
2 eggs
1 cup low-fat plain Greek yogurt
1 teaspoon pure vanilla extract
12 oz raspberries, fresh or frozen
1 tablespoon powdered sugar (for dusting raspberries)
2 medium yellow peaches, sliced
Instructions
Preheat oven to 350°F (177°C). Line a 9×3-inch springform pan with parchment paper on both the bottom and sides.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine sugar, melted butter, and eggs. Beat with a whisk until light and fluffy, about 1-2 minutes.
Mix in Greek yogurt and vanilla extract until just combined.
Gradually add the flour mixture to the wet ingredients, whisking until combined without over-mixing.
Toss half of the raspberries with powdered sugar and gently fold them into the batter.
Pour the batter into the prepared pan. Arrange the peach slices and remaining raspberries on top.
Bake on the middle rack for 45-50 minutes, or until a tester comes out clean. If using a non-convection oven, it may take up to 1 hour.
Let the cake cool for 20 minutes in the pan, then transfer to a plate using the parchment paper edges.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320 kcal