Peach & Blueberry Yogurt Cake (Page 2 ) | December 20, 2023

Step 1: For this recipe, use a 9 x 3-inch springform pan.

Step 2: Prepare the oven. Position the oven rack in the center and preheat the oven to 350 degrees F. Using butter or cooking spray, grease the side and bottom of the pan. Using the parchment paper, line the pan (9 x 13-inch springform pan or a 9-inch round cake pan). Do not forget to grease the parchment paper.

Step 3: Into a medium bowl, sift the flour, baking powder, and baking soda.

Step 4: Place the butter, sugar, and 2 eggs in another bowl. Beat for about 2 to 3 minutes on high speed until the mixture is very light and fluffy. Then, add the vanilla and Greek yoghurt. Beat for a minute more or until creamy and light. While the mixer is running on low speed, add the flour and beat until just combined. DO NOT OVERMIX.

Step 5: To the prepared pan, transfer the cake batter and top with sliced peaches. On top, evenly scatter the blueberries in the spaces between each peach slice. Then, sprinkle with 1 tsp granulated sugar. Place in the preheated oven and bake for about 1 hour until golden and a toothpick inserted in the center of the cake comes out clean. If desired, you can add more slices of peach and blueberries on top halfway through baking.

Step 6: Transfer the cake to a wire rack and let it cool in the pan for about 40 minutes. Then, remove the cake from the pan.

Next: Boston Cream Poke Cake

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