There is something truly magical about the combination of tart raspberries and honey-sweet peaches. When you fold those summer staples into a batter enriched with thick Greek yogurt, you get a crumb that is impossibly moist and a flavor profile that perfectly balances sweet and tang.
If you’ve followed my work here at ChefManiac, you know I’m a sucker for a reliable bake. Whether it’s this chocolate chip banana bread or a tray of these cake mix cookies, I believe desserts should be approachable but impressive. This Raspberry Peach Greek Yogurt Cake is exactly that—a rustic, beautiful bake that looks like it came from a high-end bistro but takes very little effort.
Why I Love This Recipe
What sets this cake apart from your standard sponge is the Greek yogurt. It provides a natural acidity that reacts with the leavening agents to create a lift and a tender texture that stays moist for days. Unlike heavy butter cakes, this feels light and bright, making it just as appropriate for a Sunday brunch as it is for an after-dinner treat.
It’s also incredibly versatile. While I love the precision of these 3-ingredient breakfast cookies, this cake allows for a bit of “chef’s intuition” with the fruit. You get a burst of juice in every bite!
Ingredients You’ll Need
- All-purpose flour: 1 1/2 cups (provides the structure).
- Baking powder & Baking soda: 1 tsp and 1/2 tsp respectively for the perfect rise.
- Salt: 1/4 tsp to enhance the fruit flavors.
- Unsalted butter: 1/2 cup, softened to room temperature.
- Granulated sugar: 1 cup for sweetness and browning.
- Eggs: 2 large, at room temperature.
- Vanilla extract: 1 tsp for that classic bakery aroma.
- Greek yogurt: 1 cup (Plain or vanilla both work beautifully).
- Raspberries: 1 cup, fresh or frozen (do not thaw if using frozen).
- Peaches: 2 fresh yellow peaches, peeled, pitted, and sliced.
- Powdered sugar: Optional, for dusting.
Swaps and Notes
- The Yogurt: If you don’t have Greek yogurt, sour cream is an excellent 1:1 substitute. It offers the same fat content and acidity.
- The Fruit: No peaches? Nectarines or apricots are fantastic alternatives. If you’re a fan of big-batch fruit desserts like this big family banana pudding, feel free to double this recipe and bake it in a 9×13 pan!
- Frozen Fruit: If using frozen raspberries, toss them in a tablespoon of flour before folding them in to prevent the juice from bleeding into the batter.
Step-by-Step Instructions
- Prep the Station: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper for an easy release.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisking helps aerate the flour for a lighter cake.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale yellow.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- The Alternating Method: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour. Mix until just combined—overmixing leads to a tough cake!
- Fold in Fruit: Gently fold in the raspberries and peach slices using a spatula.
- Bake: Pour the batter into your prepared pan. Bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the cake sit in the pan for 10 minutes, then move to a wire rack. Dust with powdered sugar once completely cool.
Tips for Success
- Room Temperature Ingredients: Make sure your eggs and yogurt aren’t ice-cold from the fridge. This ensures the batter emulsifies properly and stays smooth.
- Don’t Over-Bake: Because this cake is yogurt-based, it can go from moist to dry quickly if left in too long. Start checking at the 40-minute mark.
- The Peach Peel: I prefer peeling the peaches for a softer texture, but if you like a bit of rustic “snap,” feel free to leave the skins on!
Serving Suggestions and Pairings
This cake is delightful on its own, but you can elevate it with these pairings:
- Beverage: Serve a chilled glass of this refreshing blueberry lemonade to lean into the berry theme.
- Topping: A dollop of whipped cream or a scoop of vanilla bean ice cream is never a bad idea.
- Brunch Style: Pair a slice with a hot cup of coffee or Earl Grey tea.
Nutritional Information (Per Serving)
Estimate based on 8 servings per cake
- Calories: 310 kcal
- Fat: 14g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 26g
Storage and Leftover Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Refrigerator: Because of the fresh fruit content, I recommend keeping it in the fridge if you aren’t eating it immediately. It will stay fresh for up to 5 days.
- Freezing: This cake freezes surprisingly well! Wrap individual slices in plastic wrap and foil. They’ll last for up to 3 months.
More Recipes You Will Love
Looking for more sweetness? Check out these community favorites:
- Homemade Chocolate Chip Banana Bread
- Big Family Style Banana Pudding
- Easy 3-Ingredient Oatmeal Cookies
Final Thoughts
This Raspberry Peach Greek Yogurt Cake is a testament to the fact that you don’t need fancy equipment or hours in the kitchen to create something beautiful. It’s a celebration of seasonal fruit and simple pantry staples.
I’d love to hear from you! If you try this recipe, please leave a comment below or tag us on social media. What fruit combinations are you dreaming up?
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