Raspberry Peach Greek Yogurt Cake
Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup raspberries (fresh or frozen)
1 cup diced peaches (fresh, canned, or frozen — drained if needed)
Powdered sugar for dusting (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment if desired.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla and Greek yogurt until smooth.
Add flour, baking powder, baking soda, and salt. Mix until just combined — don’t overmix!
Gently fold in raspberries and peaches.
Pour batter into prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick comes out clean and the top is golden.
Cool slightly, then dust with powdered sugar and slice into fruity bliss. 🍰
Prep Time: 15 minutes | Bake Time: 40–45 minutes
Total Time: ~1 hour | Kcal: ~260 kcal per slice | Servings: 9–12