Description
This Strawberry Peach Cake is a delightful summer dessert that combines juicy peaches and fresh strawberries atop a light and fluffy Greek yogurt-infused batter. The tender cake, enhanced by the slight tang of yogurt and sweetness of caramelized fruit, makes for a perfect treat for brunch, dessert, or afternoon tea.
Ingredients
For the Cake Batter:
- 2 cups all-purpose flour (properly aerated and leveled)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 oz (¼ cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
For the Fruit Topping:
- 2 medium peaches, sliced
- 1 cup fresh strawberries, hulled and halved
- 2 tablespoons granulated sugar (for sprinkling over fruit)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare Your Baking Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Be sure to fluff the flour before measuring to avoid compaction, which helps keep the cake light.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air, contributing to the cake’s tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to maintain the batter’s emulsion, then stir in the vanilla extract and Greek yogurt until just combined. Greek yogurt adds moisture and a slight tanginess.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula, mixing until just combined to avoid overworking the batter and developing gluten, which could make the cake tough.
- Transfer Batter and Arrange Fruit: Spread the batter evenly in the prepared springform pan. Arrange the sliced peaches and halved strawberries evenly on top, pressing the fruit slightly into the batter for better integration. Sprinkle the fruit with 2 tablespoons of granulated sugar to enhance caramelization during baking.
- Bake to Perfection: Bake for 60 minutes or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover loosely with foil after 30 minutes to prevent over-browning.
- Cool and Serve: Let the cake cool in the pan for 40 minutes before releasing the springform pan’s latch. Optionally, dust with powdered sugar before serving for a light, decorative finish.
Notes
- Use room temperature ingredients for better mixing and texture.
- Substitute nectarines for peaches or blueberries for strawberries if desired.
- Avoid overmixing the batter to ensure the cake remains light and tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
