Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake!
I love baking with Greek yogurt and avoiding using as much butter as I can get away with. In this recipe, you’ll be using 1/2 stick of softened butter and 1/2 cup Greek yogurt to produce a full size 9 inch diameter cake. Not too much butter, yet the texture does not suffer. In fact, I prefer the texture that Greek yogurt creates in a cake than if I just use butter.
This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:
After being baked for about 1 hour (depends on your oven) and cooled, the cake can be easily released from the springform pan:
And don’t forget to sprinkle some powdered sugar on top:
Give yourself a large slice full of fruit and enjoy:
This cake is best served the same day you baked it or the next day. It gets too moist on the third day, so keep it refrigerated for best results!