24 August, 2015
Peach + Blueberry Greek Yogurt Cake
I have seen this pin for Peach and Blueberry Greek Yogurt Cake on Pinterest quite a few times. It really peaked my interest because 1, I like fruity cakes and 2, I’ve never made a cake with greek yogurt that turned out. So I gave it the old college try this weekend and this is what I came up with…
This cake is a showcase for the fresh fruit. Since the cake texture is a little bit dense and not very sweet, the fruit really stands out. I followed the recipe and used peaches and blueberries, but you could use any fruit, really. Strawberries, nectarines, blackberries…pretty much anything thats in season.
The last step, before putting the cake in the oven, is to sprinkle the top with sugar. This is a step that could easily be overlooked and you don’t want to do that because the sugar makes a crunchy top on the cake that is divine.
This is a perfect dessert to have in the summertime as it is light and easy to make (less time in the kitchen in the summer is always a plus).
Two things, please learn from my mistakes, haha!
- Do not overbake this cake. The author suggest an hour cook time. My cake was probably done at 45 minutes. If you over bake, the edges of the cake will become nearly inedible and the rest will be pretty dry.
- it is suggested to put more fruit on the cake at about 30 minutes into cooking and I would highly recommend doing that, but I would put it on at more like 20 minutes into the cook time.
Here is the link for Peach and Blueberry Greek Yogurt Cake: