Raspberry Peach Greek Yogurt Cake Recipe

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If your taste buds are craving a fresh, fruity dessert that brings a perfect balance of sweetness and tang, you absolutely must try the Raspberry Peach Greek Yogurt Cake. This delightful treat marries juicy peaches and tart raspberries with the creamy richness of Greek yogurt, creating a moist, tender crumb that will charm everyone at your table. Whether for a weekend brunch, an afternoon pick-me-up, or a charming dessert, this cake shines with its vibrant colors and irresistible flavors.

this Recipe

Ingredients You’ll Need

Creating the Raspberry Peach Greek Yogurt Cake is a joy because it relies on simple, wholesome ingredients that come together beautifully. Each element plays a role in building the cake’s texture, sweetness, and fresh fruitiness, making the whole greater than the sum of its parts.

• 2 cups (250 g) all-purpose flour: The base that gives structure to your cake, ensuring it rises just right.
• 2 tsp baking powder: Your vital leavening agent to keep the cake light and fluffy.
• ¼ tsp baking soda: Helps with leavening and tenderizing for a softer crumb.
• ¼ tsp salt: Balances sweetness and enhances overall flavor.
• ¾ cup (150 g) sugar: Adds just the right amount of sweetness without overpowering the fruit.
• 2 large eggs, room temperature: Binder that adds richness and helps give structure.
• ¾ cup (180 g) Greek yogurt (plain, full-fat or low-fat): The secret to moistness and a subtle tang that lifts the cake.
• ½ cup (120 ml) vegetable oil or melted butter: Adds tenderness and richness, ensuring every bite melts in your mouth.
• 1 tsp vanilla extract: Infuses warmth and depth into the flavor profile.
• Zest of 1 lemon (optional): Provides a fresh, citrusy brightness that complements the fruit beautifully.
• 1 cup diced peaches (fresh or canned, well drained): Juicy bursts of sweetness and a lovely soft texture throughout the cake.
• ¾ cup raspberries (fresh or frozen): Tangy, vibrant pops that add a colorful contrast and natural tartness.
• Optional topping — 1–2 tbsp sugar for sprinkling: Creates a delicate sugary crust when baked.
• Powdered sugar for dusting after baking: A charming finishing touch that adds a hint of sweetness and visual appeal.

How to Make Raspberry Peach Greek Yogurt Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Grease or line a 22–24 cm (9–10 inch) round pan, or grab a loaf pan if you prefer. Properly preparing your pan ensures the cake releases easily and bakes evenly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leavening agents and salt are evenly distributed for a perfect rise and balanced flavor in the cake.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the sugar and eggs until the mixture turns pale and slightly fluffy—that’s how you know the sugar is well incorporated. Then add the Greek yogurt, vegetable oil (or melted butter), vanilla extract, and optional lemon zest, mixing gently until smooth. This mixture forms the flavorful, moist backbone of the cake.

Step 4: Bring Together Wet and Dry

Pour the dry ingredients into the wet and carefully mix just until combined. Overmixing can make the cake tough, so stop when you no longer see streaks of flour. This step is key to that tender crumb we’re after.

Step 5: Fold in the Peaches and Raspberries

Gently fold in the diced peaches and raspberries to distribute them evenly without crushing the delicate fruit. These juicy additions add natural sweetness and a burst of color that makes each bite a delight.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared pan and, if you like, sprinkle 1 to 2 tablespoons of sugar on top to create a sweet crust. Bake for 40 to 45 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean. The aroma at this stage is simply irresistible.

Step 7: Cool and Finish

Allow the cake to cool slightly before gently dusting it with powdered sugar. This final step adds a delicate sweetness and a picture-perfect finish to your Raspberry Peach Greek Yogurt Cake.

How to Serve Raspberry Peach Greek Yogurt Cake

Garnishes

A simple dusting of powdered sugar works wonders, but consider fresh raspberries or peach slices as a natural garnish. A few mint leaves or a drizzle of honey can add freshness and a touch of elegance, making your cake irresistibly inviting.

Side Dishes

Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake’s tangy and fruity flavors. For a brunch setting, pair it with a light salad or fresh berries to keep the experience bright and refreshing.

Creative Ways to Present

Try serving individual slices on pretty dessert plates adorned with extra fruit or edible flowers for a stunning presentation. You can also transform the Raspberry Peach Greek Yogurt Cake into a trifle by layering cubed cake with whipped cream and fresh fruit for a showstopping dessert that guests will adore.

Make Ahead and Storage

Storing Leftovers

The Raspberry Peach Greek Yogurt Cake keeps beautifully covered at room temperature for up to two days. If you want to extend its freshness, store it in an airtight container in the refrigerator for up to five days, ensuring you bring it to room temperature before serving for the best texture and flavor.

Freezing

This cake freezes wonderfully! To freeze, wrap tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator for best results.

Reheating

For a warm slice reminiscent of freshly baked cake, gently reheat the cake in a microwave for 15 to 20 seconds or in an oven set to 160°C (320°F) for about 10 minutes. This step revives the softness and enhances those luscious fruit flavors.

FAQs

Can I use other types of yogurt for this cake?

Greek yogurt is ideal because of its thickness and tangy flavor, but you can substitute with regular plain yogurt if needed. Just be aware it may make the batter a little thinner, and the texture could be slightly less dense.

Do I have to use fresh peaches and raspberries?

Not at all! Frozen fruit works perfectly in the Raspberry Peach Greek Yogurt Cake. Just be sure to thaw and drain any excess moisture from canned peaches before folding them in to prevent a soggy batter.

Is it possible to make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for structure. The cake’s moist crumb and fruity burst remain wonderfully intact without gluten.

How do I prevent the fruit from sinking to the bottom?

Lightly tossing the peaches and raspberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the cake rather than sinking.

Can I make this cake dairy-free?

Yes, by substituting the Greek yogurt with a dairy-free yogurt alternative and using vegetable oil instead of butter, you’ll keep the cake moist and flavorful while accommodating dairy-free diets.

Final Thoughts

The Raspberry Peach Greek Yogurt Cake is one of those delightful finds that feels both comforting and refreshing, perfect for sharing with friends and family. With its vibrant fruit, tender crumb, and tangy undertones, it’s sure to become a favorite in your baking repertoire. I encourage you to give it a try — your kitchen will be filled with warmth, and your taste buds will thank you endlessly!

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