We fell in love with this Peach and Blueberry Greek Yogurt Cake from Julia’s Album the moment we laid eyes on it. Frozen berries work great for this recipe during the months where truly fresh fruit isn’t always available. Greek yogurt keeps the cake light, without compromising flavor. Our version uses plums, blueberries and raspberries.
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 teaspoon honey
• 1/2 cup Greek yogurt
• 1-2 plums, sliced into wedges
• 6 oz blueberries and raspberries
• powdered sugar for topping
Preheat oven to 350°F. Grease all sides of a 9x3 in. springform pan using butter or oil.
Sift the flour, baking powder and baking soda together in a bowl. Set aside.
Using a stand mixer, beat butter, sugar, and eggs on high speed until light in color. Add vanilla, honey and Greek yogurt. Continue beating until creamy (around 1-2 minutes.)
On low speed, mix in the flour mix until combined. Add cake batter to pan and top with sliced plums and berries.
Bake for about an hour – until cake is golden and a toothpick comes out clean from the center of the cake. Sprinkle with powdered sugar and let cool for 30-40 minutes before serving.
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