Raspberry Peach Greek Yogurt Cake

When you combine the tangy creaminess of Greek yogurt with the sweet juiciness of fresh peaches and raspberries, you get a cake that’s as refreshing as it is delicious. This Raspberry Peach Greek Yogurt Cake is the perfect balance of light, fluffy texture and bursts of fruity goodness. It’s the kind of dessert you’d want to make when you’re craving something fresh and vibrant, but still indulgent.

Trust me, one slice of this cake and you’ll be hooked. It’s the perfect dessert for a summer picnic, a cozy afternoon treat, or even a special occasion. Plus, it’s so simple to make and super easy to customize with whatever fruit you have on hand. Ready to bake? Let’s dive in!

Why You’ll Love Raspberry Peach Greek Yogurt Cake

This cake isn’t just any dessert—it’s got all the qualities of a truly memorable treat. Here’s why you’ll love it:

Fruity Freshness: The combination of ripe peaches and tart raspberries brings a burst of natural sweetness and acidity that brightens every bite.

Light and Fluffy: Thanks to the Greek yogurt, this cake is super moist and fluffy, without feeling too heavy. It’s just the right texture—perfect for a warm weather treat.

A Little Tangy: The Greek yogurt adds a subtle tang that balances out the sweetness from the fruit, making this cake taste refreshingly different.

Easy to Make: It’s a simple, no-fuss recipe. All you need is a few pantry staples and some fresh fruit, and you’re good to go.

Versatile: You can swap out the peaches and raspberries for other fruits depending on what’s in season, like strawberries, blueberries, or blackberries.

Ingredients in Raspberry Peach Greek Yogurt Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Greek Yogurt

This is the secret ingredient that makes the cake moist and tender while adding a slight tang that complements the sweetness of the fruit.

Fresh Peaches

Sweet, ripe peaches are a must for this cake. Their natural juiciness will melt right into the batter as it bakes, creating pockets of flavor.

Fresh Raspberries

Raspberries add a pop of tartness and color that makes this cake feel extra special.

Flour

Basic all-purpose flour will work perfectly in this recipe, providing structure without being too heavy.

Baking Powder

To give the cake the perfect rise and texture, we’re using baking powder, which helps the cake stay light and fluffy.

Sugar

Sweeten things up with a little sugar. The right amount balances the tartness of the Greek yogurt and the fruit.

Eggs

Eggs help bind everything together and add to the cake’s fluffy texture.

Butter

Melted butter adds richness and moisture to the cake while contributing to its golden brown edges.

Vanilla Extract

Vanilla enhances the natural sweetness of the fruit and adds warmth to the flavor profile of the cake.

Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan with butter or non-stick spray. This ensures the cake won’t stick when it’s time to take it out of the pan.

Mix the Wet Ingredients

In a large mixing bowl, combine the Greek yogurt, eggs, sugar, melted butter, and vanilla extract. Whisk everything together until smooth and creamy.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Once mixed, gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Add the Fruit

Fold in the diced peaches and raspberries gently to avoid crushing the fruit. You want to distribute the fruit evenly throughout the batter without mashing it too much.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once it’s cooled, slice it up and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Nutrition Facts

Servings: 8
Calories per serving: 230
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 80mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Total Sugars: 18g
Protein: 5g

Nutrition values are approximate and may vary based on ingredients used.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

How to Serve Raspberry Peach Greek Yogurt Cake

On Its Own: This cake is delicious just as it is! The fruity flavor and light texture make it perfect for enjoying on its own with a cup of tea or coffee.

With Whipped Cream or Ice Cream: For an extra indulgent dessert, top each slice with freshly whipped cream or a scoop of vanilla ice cream. The cold, creamy topping pairs perfectly with the warm cake.

As a Snack: This cake is light enough to enjoy as an afternoon snack, especially with a glass of iced tea or lemonade.

With Fresh Fruit: Garnish with extra fresh raspberries, peaches, or a few mint leaves for a refreshing and colorful finish.

Additional Tips

Fruit Variations: Feel free to use any other berries or stone fruits if peaches and raspberries aren’t in season. Strawberries, blueberries, or cherries would all work beautifully!

Make It Sweeter: If you prefer a sweeter cake, you can add a bit more sugar or drizzle the top with honey after baking.

Gluten-Free Version: To make this cake gluten-free, you can swap out the all-purpose flour for a gluten-free flour blend. Just make sure it’s one that’s designed to work in cakes.

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake also freezes well for up to 1 month—just wrap it tightly in plastic wrap and aluminum foil.

FAQ Section

Q1: Can I use frozen fruit instead of fresh?
A1: Yes! Frozen fruit works just fine in this cake. Just be sure to thaw and drain the fruit before adding it to the batter.

Q2: Can I make this cake in advance?
A2: Definitely! This cake keeps well for a few days, and it even tastes better the next day as the flavors continue to meld together.

Q3: Can I make this cake without Greek yogurt?
A3: If you don’t have Greek yogurt, you can substitute with sour cream or regular yogurt. Greek yogurt adds a tangy flavor, but these alternatives will still keep the cake moist and fluffy.

Q4: How can I make the cake sweeter?
A4: You can add extra sugar to the batter or drizzle the cake with honey or a fruit glaze after it’s baked for added sweetness.

Q5: Can I add more fruit to the cake?
A5: Absolutely! You can increase the amount of peaches and raspberries, or even add in other fruits like blueberries or blackberries for more texture and flavor.

Q6: Can I use a different type of flour?
A6: You can use cake flour for a softer texture or even a gluten-free flour blend if needed. Be sure to check if the gluten-free flour requires any adjustments in liquid.

Q7: How can I make the cake more decadent?
A7: For a richer version, add a little bit of cream cheese to the batter, or top the cake with a cream cheese glaze.

Q8: Can I make this cake into cupcakes?
A8: Yes! Simply divide the batter into a lined muffin tin and bake for about 18-20 minutes. Check doneness with a toothpick.

Q9: How do I prevent the fruit from sinking to the bottom?
A9: Toss the fruit in a little bit of flour before adding it to the batter. This will help prevent it from sinking during baking.

Q10: Can I add nuts to the cake?
A10: Yes! Chopped almonds, pecans, or walnuts would add a nice crunch and complement the sweetness of the fruit.

Conclusion

The Raspberry Peach Greek Yogurt Cake is a simple yet sensational dessert that’s perfect for any occasion. It’s light, fluffy, and bursting with fresh fruit flavors that will have you coming back for seconds (or thirds!). With minimal effort and a whole lot of flavor, this cake is destined to become a go-to in your baking repertoire. Go ahead and bake it—you won’t regret it!

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