Description
This rustic, fruit-forward dessert celebrates the bright, tart punch of fresh strawberries and the mellow, floral sweetness of summer peaches. Baked in a tender, yogurt-based crumb, this cake remains incredibly moist and soft, making it a perfect treat for brunch, afternoon tea, or a casual gathering. It is a humble, approachable recipe that delivers high-quality results without requiring complex professional techniques.
Ingredients
1 1/4 cups white granulated sugar
2 oz salted butter, melted
1 large egg
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
16 oz fresh strawberries, hulled and halved
2 medium yellow peaches, sliced
Instructions
Preheat your oven to 350°F.
Grease and flour a springform cake pan.
In a large bowl, whisk together the sugar, melted butter, egg, Greek yogurt, and vanilla extract until smooth.
Fold in the flour and baking powder until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Arrange the strawberry halves and sliced peaches evenly over the batter, pressing them down slightly.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before serving.
Notes
Use up to 1/2 cup of butter if your fruit is not very ripe. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serving warm with a dollop of whipped cream is highly recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg