Reluctant Housewife: Peach Blackberry Yogurt Cake
Updated: Mar 23, 2019
Well, if this doesn't look appetizing then I don't know what could. This delicate, fluffy cake pairs beautifully with an oolong or light flavored tea. Although, I had a black mango tea with it and it tasted great! Perfect as a breakfast or tea cake or anytime of day cake this Peach Blackberry Yogurt Cake is a sure winner!
Check out how to make it in the latest Reluctant Housewife episode here or grab the recipe below!
Peach Blackberry Yogurt Cake Recipe
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blackberries
1 teaspoon granulated sugar
Pre-heat oven to 350 degrees. Butter a round cake pan and cut a circle of parchment paper to line the bottom. Buttering the bottom on your pan makes it a cinch to stick your parchment to. Set aside.
Wisk your dry ingredients, excluding your sugar, together in one bowl.
Beat with a mixer your eggs, butter and sugar together. Add vanilla extract once combined and beat until batter is fluffy. About 2-3 minutes. Fold in your greek yogurt softly to keep fluffy consistency.
In thirds add your dry ingredients to your wet ingredients mixing each at a time. Once mixed together pour batter into your pan.
Place peaches and blackberries creatively on top of your batter. Sprinkle with granulated sugar on top.
Bake for almost an hour. Depending on your oven it may be exactly an hour or a little less. If you start to smell your cake around 45 minutes check it with a toothpick. If it comes out clean it's done.
Let you cake rest for a half hour. Once cooled place on top of a cake stand, grab your tea, cut a slice and enjoy!