Raspberry Peach Cake

Indulge in the refreshing delight of Raspberry Peach Cake, a perfect summer dessert that combines the sweetness of ripe peaches and the tartness of fresh raspberries. This light and fluffy cake is not only visually stunning but also incredibly easy to make, making it an ideal choice for gatherings, picnics, or brunches. With a moist texture thanks to Greek yogurt and a beautiful presentation topped with fresh fruit, this cake will surely be the star of your dessert table. Enjoy every slice as you savor the vibrant flavors of summer!

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert Cuisine: American Keyword: Ensure ingredients are at room temperature for best results. Feel free to customize with other fruits like blueberries or strawberries. Servings: Serves 8 Calories: 290kcal Author: Tisha

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
4 oz salted butter (melted)
1 egg
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract
12 oz raspberries (fresh or frozen)
2 medium yellow peaches

Instructions

Preheat your oven to 350°F and prepare a 9x3-inch springform pan with parchment paper.
In a medium bowl, whisk together flour and baking powder.
In a large bowl, cream together sugar, melted butter, and egg until light and fluffy.
Mix in Greek yogurt and vanilla extract until just combined.
Gradually incorporate dry ingredients into the wet mixture.
Toss half of the raspberries with powdered sugar or flour, then fold them gently into the batter.
Pour batter into the prepared pan; top with sliced peaches and remaining raspberries.
Bake for 45-50 minutes in a convection oven (60-75 minutes in a regular oven) until a toothpick comes out clean.
Allow cooling before serving.

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