Sweet Sunrise Greek Yogurt Cake with Raspberry & Peach

Okay, let me paint you a picture—you’re sitting on the porch, the sun is shining, and you’ve got a forkful of the softest, most tender Greek yogurt cake bursting with juicy peaches and tangy-sweet raspberries. Sound dreamy? That’s exactly what this Sweet Sunrise Greek Yogurt Cake delivers. It’s like summer in every bite—bright, breezy, and just indulgent enough to feel special.

This cake is ridiculously simple to make, but it tastes like something you’d find in a little countryside café. The Greek yogurt gives it that lovely tang and makes the crumb super moist (we’re talking “can’t-stop-eating-it” moist), while the fruit adds pops of color and flavor in every slice. And if you’re into rustic, charming, homemade desserts that make you look like a pro baker without the stress—trust me, you’re going to love this one.

Perfect for brunch, dessert, or even as a little morning treat with your coffee (yes, cake for breakfast is absolutely a thing around here), this one’s a game-changer. So grab your mixing bowl—we’re baking happiness today.

Why You’ll Love Sweet Sunrise Greek Yogurt Cake

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile
Perfect for busy weekdays, weekend brunches, or elegant desserts. Imagine bringing this to a baby shower or serving it after dinner—either way, it’s a hit.

Budget-Friendly
Uses common pantry and fridge staples like flour, sugar, eggs, and yogurt. The fruit can be fresh or frozen, which makes it super flexible and affordable.

Quick and Easy
No fancy techniques here—just simple steps, a single mixing bowl, and a dreamy payoff. Even baking beginners can pull this off without breaking a sweat.

Customizable
Not a fan of peaches? Swap in blueberries, strawberries, or even plums. Want to go extra decadent? A little drizzle of lemon glaze or honey on top does wonders.

Crowd-Pleasing
It’s sweet but not too sweet, moist but not heavy. Kids love it. Grown-ups adore it. Honestly, it disappears fast—so maybe make two?

Ingredients in Sweet Sunrise Greek Yogurt Cake

Here’s the magic of this cake—it’s made with simple ingredients, but the result is fluffy, fruity, and full of sunshine.

All-Purpose Flour
The sturdy base that gives the cake its light structure while allowing all that yogurt and fruit magic to shine through.

Greek Yogurt
The secret ingredient! It adds moisture, tanginess, and richness that makes the crumb ultra-soft and tender.

Eggs
To bind everything together and help the cake rise beautifully. They also add richness.

Granulated Sugar
Just enough sweetness to balance the tartness of the yogurt and the berries.

Baking Powder
Gives the cake a lovely lift and keeps it from being too dense.

Vanilla Extract
Adds a warm, cozy note that makes the whole thing smell like a bakery.

Fresh or Frozen Raspberries
Tart and juicy little gems that burst with flavor in every bite. Frozen works too—no need to thaw.

Fresh Peaches (or Canned/Thawed Frozen)
Soft, sweet, and perfectly summery. They melt into the cake for a jammy texture.

Butter or Neutral Oil
Adds richness and moisture—your choice depending on your flavor preferences.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). This gives the cake a head start and ensures even baking.

Combine Ingredients

In a large bowl, whisk together the eggs, sugar, yogurt, and vanilla until smooth and creamy. Stir in the melted butter or oil.

Prepare Your Cooking Vessel

Grease and flour a standard round cake pan or line it with parchment paper. This helps the cake release cleanly and keeps that golden crust intact.

Assemble the Dish

Add the dry ingredients to the wet and gently fold until just combined. Don’t overmix! Gently fold in the chopped peaches and raspberries, saving a few for the top.

Cook to Perfection

Pour the batter into your prepared pan and smooth the top. Scatter a few extra fruit pieces on top (because pretty is part of the fun). Bake for 40–45 minutes, or until the center is set and a toothpick comes out clean.

Finishing Touches

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. It smells incredible, I know—but a little patience goes a long way.

Serve and Enjoy

Slice it up, serve it warm or chilled, and enjoy every soft, fruity, golden forkful. A dollop of whipped cream or spoonful of Greek yogurt on the side never hurt either.

How to Serve Sweet Sunrise Greek Yogurt Cake

With Whipped Cream
A soft cloud of whipped cream on the side turns this into an effortless dinner-party-worthy dessert.

With Greek Yogurt & Honey
Leaning into the tangy theme, a scoop of yogurt and a drizzle of honey makes this a perfect breakfast cake.

With Tea or Coffee
This cake was born to sit next to a hot mug. Earl Grey, chamomile, or a good strong latte? Yes, please.

With a Dusting of Powdered Sugar
Simple, elegant, and oh-so-pretty. Just a light dusting before serving brings it all together.

As a Picnic Dessert
Wrap up slices in parchment and take them on the go—great for outdoor snacking.

Additional Tips

Use Room Temperature Ingredients
They mix more evenly and give your cake a better rise and texture.

Don’t Overmix the Batter
Gentle folding keeps the crumb soft and tender. Too much mixing = dense cake.

Fresh or Frozen Fruit Work
If using frozen, don’t thaw first—just toss them in as-is. It helps avoid sogginess.

Add a Citrus Zing
Try a little lemon or orange zest in the batter for a bright twist.

Store Leftovers Like a Pro
Wrap tightly or keep in an airtight container. It’ll stay fresh on the counter for a day or two—or longer in the fridge.

FAQ Section

Q1: Can I use different fruits?
A1: Absolutely! Blueberries, blackberries, cherries, or plums are all great choices.

Q2: Can I make this ahead of time?
A2: Yes! It actually tastes even better the next day. Just store it covered at room temperature or in the fridge.

Q3: How do I store leftovers?
A3: Keep in an airtight container for up to 3 days on the counter or 5 days in the fridge.

Q4: Can I freeze this cake?
A4: Yes! Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight before serving.

Q5: What yogurt works best?
A5: Plain, full-fat Greek yogurt is best, but low-fat will work too. Avoid flavored yogurt—it’ll change the taste and sweetness.

Q6: Can I double the recipe?
A6: Totally! Use a larger pan like a 9×13 and watch the baking time—it may need a few extra minutes.

Q7: Is this recipe gluten-free?
A7: Not as written, but you can swap in your favorite gluten-free all-purpose flour blend.

Q8: Can I make it dairy-free?
A8: Yes! Use a plant-based yogurt and oil instead of butter. It still turns out beautifully.

Q9: What’s the best way to check if it’s done?
A9: Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, you’re good to go.

Q10: Can I turn this into muffins?
A10: Absolutely. Scoop the batter into lined muffin tins and bake for 20–25 minutes.

Conclusion

Sweet Sunrise Greek Yogurt Cake is the kind of treat that feels as joyful to make as it does to eat. It’s bright, tender, fruity, and just the right amount of indulgent—without ever being fussy. Whether you’re sharing it with guests or sneaking a slice for yourself with your morning coffee, this cake is a reminder that simple ingredients, when done right, can create something truly special.

Ready to whip up your next masterpiece? Just tell me the title—I’m here for all your cozy, delicious cravings!

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