Raspberry Peach Greek Yogurt Cake 🍑🍰
This light and moist cake is packed with fresh summer flavors, featuring juicy peaches and tangy raspberries mixed into a tender crumb. Perfect for brunch, a sweet afternoon snack, or a dessert to impress your guests!
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain Greek yogurt (full-fat for richness)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, but delicious!)
- 1 cup diced ripe peaches (peeled)
- ½ cup fresh raspberries
For the Glaze (Optional):
- ½ cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp milk (adjust for consistency)
Topping Ideas:
- Extra peach slices & raspberries
- Whipped cream or vanilla ice cream
- Sliced almonds
Instructions
1️⃣ Prep the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round pan or loaf pan. Toss the diced peaches and raspberries with 1 tablespoon of flour (this helps prevent them from sinking during baking).
2️⃣ Make the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the Greek yogurt, sugar, eggs, oil, vanilla extract, and almond extract (if using) until smooth and combined.
Fold the dry ingredients into the wet mixture until just combined—be careful not to overmix! Gently fold in the floured peaches and raspberries.
3️⃣ Bake the Cake: Pour the batter into your prepared pan. Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted comes out clean. Cool for 15 minutes in the pan, then transfer to a cooling rack to cool completely.
4️⃣ Make the Glaze & Serve: For the glaze (optional), whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
Top with extra peach slices, fresh raspberries, and optional whipped cream or ice cream. Serve slightly warm or at room temperature!
Tips:
- ✔ Use room temperature ingredients for the best texture and even mixing.
- ✔ If using frozen fruit, thaw and pat dry to prevent excess moisture in the batter.
- ✔ Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Bright, fruity, and lightly tangy from the yogurt, this cake is a perfect summer treat! Pair it with iced tea or enjoy it on its own. Want a gluten-free or vegan version? Just ask!
Variation Idea: Swap peaches for nectarines or raspberries for blueberries! 🫐
