Description
This Raspberry Peach Greek Yogurt Cake is soft, moist, and bursting with juicy fruit flavor. It combines rich Greek yogurt, sweet peaches, and tangy raspberries in a light and fluffy cake perfect for summer brunches, potlucks, or an anytime sweet treat. Simple to whip up and made in one bowl—this cake is as effortless as it is delicious.
Ingredients
- ½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup raspberries (fresh or frozen)
1 cup diced peaches (fresh, canned, or frozen — drained if needed)
Powdered sugar for dusting (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan and line with parchment paper if desired.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla and Greek yogurt until smooth.
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Add flour, baking powder, baking soda, and salt. Mix until just combined—do not overmix.
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Gently fold in raspberries and peaches.
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Pour batter into prepared pan and smooth the top evenly.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool slightly, dust with powdered sugar if desired, slice, and serve.
Notes
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You can use frozen fruit—just don’t thaw to avoid excess moisture.
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This cake is best enjoyed the day of baking but stays moist for 2–3 days in an airtight container.
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For a brighter flavor, add a little lemon zest to the batter.
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Serve with whipped cream or vanilla yogurt for a delicious twist.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg