If you adore vibrant, summery flavors baked into a moist, tender cake, the White Peach, Raspberry, and Greek Yogurt Cake Recipe is about to become your new favorite indulgence. This delightful dessert perfectly balances the luscious sweetness of white peaches with the tangy burst of fresh raspberries, while Greek yogurt brings a creamy texture and subtle tang that keeps every bite irresistibly moist. Whether you’re baking for a sunny afternoon tea or a casual weekend treat, this recipe combines simple ingredients into a show-stopping cake that’s as beautiful as it is delicious.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to create a harmonious blend of flavors and textures, making the White Peach, Raspberry, and Greek Yogurt Cake Recipe so memorable. From the fluffy eggs to the fresh fruit, each component plays an essential role in delivering the cake’s ultimate charm.
- 210 g Plain flour: Provides the soft structure necessary for that tender crumb we all love in good cake.
- 1 teaspoon Baking powder: Helps the cake rise beautifully and become light and airy.
- ½ teaspoon Bicarbonate of soda: Adds a little lift and balances the acidity from the yogurt.
- 55 g Butter (softened): Adds richness and contributes to the cake’s moist texture.
- 200 g Caster Sugar: Sweetens the batter while aiding in the cake’s lightness.
- 2 Large Eggs (beaten): Introduce structure and air, making the cake fluffy and tender.
- ½ teaspoon vanilla bean paste: Brings a warm and aromatic depth that complements the fruit beautifully.
- 120 g Greek yogurt: Offers moisture and a slight tang that balances out the sweetness in the cake.
- 2 White Peaches, sliced into wedges: These juicy fruit pieces add natural sweetness and a fresh, delicate flavor.
- 90 g Raspberries: Provide tart bursts of flavor and pop of color nestled between the peaches.
How to Make White Peach, Raspberry, and Greek Yogurt Cake Recipe
Step 1: Prepare Your Oven and Tin
Begin by preheating your oven to 180°C (160°C fan). It’s important to grease the sides of your springform tin with butter and line the bottom with parchment paper, ensuring your cake won’t stick and can be released effortlessly once baked.
Step 2: Mix Your Dry Ingredients
In a medium bowl, sift together the plain flour, baking powder, and bicarbonate of soda. Sifting will prevent lumps and guarantee a light, even texture for your cake. Setting this aside helps keep the baking process smooth and organized.
Step 3: Cream Butter and Sugar
Next, beat softened butter and caster sugar in a standing mixer for 3 to 4 minutes until the mixture looks pale and sandy. It might not cream like typical cake batters, but this crumbly texture is perfect for incorporating the next ingredients.
Step 4: Add Eggs and Flavorings
Slowly add the beaten eggs a little at a time, making sure to scrape down the bowl’s sides often. This careful process prevents the batter from curdling and helps achieve that light, fluffy feel. Then stir in the vanilla bean paste for an enchanting aroma and the Greek yogurt to keep the cake moist and tangy.
Step 5: Combine the Batter
Gradually fold a third of your sifted dry ingredients into the wet mixture. Once combined, add the rest carefully to avoid over-mixing, which can make cakes tough. The batter should be silky and smooth, ready for the delicious fruit topping.
Step 6: Assemble and Bake
Pour the batter into your prepared tin, smoothing the top gently. Artistically arrange the white peach slices on the surface, then sprinkle the raspberries evenly in the gaps between the peach wedges. Bake for 40 to 45 minutes until the cake turns a lovely golden hue and a skewer inserted in the center comes out clean. Don’t rush removing it — letting it cool in the tin for about an hour helps the flavors settle perfectly.
How to Serve White Peach, Raspberry, and Greek Yogurt Cake Recipe
Garnishes
After dusting your cake lightly with icing sugar, add a dollop of Greek yogurt on the side or on top for a creamy contrast. Fresh mint leaves can also add a fresh, pretty touch and bright aroma that complements the delicate fruit flavors.
Side Dishes
This cake pairs wonderfully with light accompaniments like a citrus salad or a scoop of vanilla ice cream. Fresh berries or a fruity compote can enhance the berry and peach flavors, transforming your dessert into a real celebration of summer fruits.
Creative Ways to Present
You can serve this cake in charming slices on rustic wooden boards for a garden party vibe. Alternatively, layer the crumbled cake pieces with Greek yogurt and peach-raspberry syrup in clear glasses for an elegant trifle-style dessert everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake wrapped loosely in cling film or in an airtight container in the refrigerator. It stays deliciously moist for up to three days, and letting it come back to room temperature before serving brings back its delightful texture.
Freezing
If you want to keep this delicious White Peach, Raspberry, and Greek Yogurt Cake Recipe longer, freezing is a great option. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to two months—just thaw overnight in the fridge before enjoying.
Reheating
For the best texture, gently warm your cake slices in a low oven (about 150°C) for 5 to 10 minutes to revive that fresh-baked softness. Avoid microwaving as it can make the cake rubbery or dry out the lovely peaches.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt can be used, but Greek yogurt is thicker and provides a richer texture as well as a tangier flavor that really enhances this cake. If you use regular yogurt, try to strain it to remove excess whey for a similar effect.
Do I need to peel the white peaches?
The skin of white peaches is quite tender and adds nice color and texture to the cake. However, you can peel them if you prefer a smoother bite—just note the fruit may be slightly less fragrant if peeled.
Can I substitute frozen raspberries?
While fresh raspberries are best for flavor and texture, frozen raspberries can work in a pinch. Just be sure to thaw and drain excess liquid to prevent the batter from becoming too wet.
Is this cake suitable for gluten-free diets?
This recipe calls for plain flour, but you can try a gluten-free baking blend that measures cup-for-cup to adapt the recipe. Keep in mind texture and rise might vary slightly.
What’s the best way to serve this cake for an afternoon tea?
Serve room temperature slices with a side of extra Greek yogurt and a sprinkle of fresh berries on the plate for an elegant and inviting presentation that pairs perfectly with a warm cup of tea.
Final Thoughts
There is something truly magical about the White Peach, Raspberry, and Greek Yogurt Cake Recipe that makes it stand out from everyday desserts. Its simple ingredients, layered textures, and fresh fruit combine to create a cake that feels like a celebration in every bite. If you’re looking for a charming, crowd-pleasing dessert that’s easy to make but impossible to forget, this recipe is definitely one to try soon—you’ll be so glad you did!
Print
White Peach, Raspberry, and Greek Yogurt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
A deliciously light and fruity cake combining the sweet flavors of white peaches, fresh raspberries, and creamy Greek yogurt. This moist cake is perfect for a summer dessert or afternoon tea, featuring a tender crumb and fresh fruit topping that bakes to golden perfection.
Ingredients
Dry Ingredients
- 210 g Plain flour
- 1 teaspoon Baking powder
- ½ teaspoon Bicarbonate of soda
Wet Ingredients
- 55 g Butter (softened)
- 200 g Caster Sugar
- 2 Large Eggs (beaten)
- ½ teaspoon vanilla bean paste
- 120 g Greek yogurt
Fruit Topping
- 2 White Peaches, not too ripe (sliced into wedges)
- 90 g Raspberries
Instructions
- Preheat and Prepare the Tin: Preheat your oven to 180°C (160°C fan). Grease the sides of a springform tin with butter and line the bottom with parchment paper to prevent sticking.
- Combine Dry Ingredients: Sift together the plain flour, baking powder, and bicarbonate of soda into a medium bowl to ensure the leavening agents are evenly distributed.
- Mix Butter and Sugar: In a separate bowl, beat the softened butter and caster sugar using a freestanding mixer for 3-4 minutes until the mixture develops a pale, sandy texture.
- Add Eggs Gradually: Slowly incorporate the beaten eggs a little at a time into the butter-sugar mixture, stopping occasionally to scrape down the sides. Doing this slowly and thoroughly gives the cake a light and fluffy texture.
- Incorporate Vanilla and Yogurt: Once the mixture is light and fluffy, add the vanilla bean paste and Greek yogurt. Beat briefly until the yogurt is fully combined into the batter.
- Add Flour Mixture: Fold in one-third of the sifted flour mixture, stirring gently until combined. Then add the remaining flour, being careful not to overmix to keep the batter tender.
- Assemble the Cake: Transfer the batter to the prepared springform tin. Arrange the sliced white peaches evenly on top, then scatter the raspberries in the gaps between the peach slices for an attractive fruit topping.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until the cake turns golden and a skewer inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin on a wire rack for about one hour to set properly.
- Serve: Once cooled, release the cake from the springform tin. Dust lightly with icing sugar and serve with extra Greek yogurt on the side for added creaminess.
Notes
- Use ripe but firm white peaches for the best texture and flavor in the topping.
- Adding eggs slowly while beating helps achieve a lighter batter and better cake rise.
- Do not overmix after adding flour to avoid a dense cake.
- Line your springform tin carefully to prevent batter from leaking.
- The cake is best served the same day but can be stored in an airtight container for up to 2 days.
