This simple, crowd-pleasing stone fruit cake is made with fresh cherries and peaches. The cake is made with Greek yogurt and has a moist and tender texture. It's literally stuffed with stone fruit (without pits, of course) - you can taste the juicy cherry and peach chunks in every bite! Serve it warm, with a scoop of ice cream, or with whipped cream!
I used a 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan (or other baking pan) with butter.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, whisk 2 oz of softened butter, 1 cup of sugar, and 2 eggs until very light in color and fluffy, for about 2-3 minutes. I used a large, stainless steel whisk. I did not need to use a mixer but you can use it, on high speed.
Add vanilla extract and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
If using an electric mixer, at this point, keep the speed low, and mix in the flour until combined. Do not overmix.
Butter the bottom and the sides of the cast iron skillet with butter. Transfer the cake batter to the cast-iron skillet. Top with half of the sliced peaches and half of the cherries evenly on top in the spaces between the peach slices.
Bake uncovered for 20 minutes. Remove from the oven, and top the cake with the remaining peaches and cherries.
Bake for 25 or 35 more minutes (depending on your oven), until the cake turns golden, and the tester comes out clean in the center. Total baking time should be between 45 minutes and 1 hour (depending on your oven and the type of baking pan you use).
When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.
⬇️ Below this recipe, I provide step-by-step photos that might be helpful. ⬇️
Notes
What kind of baking pan can you use? I used a 10-inch round high-sided cast-iron skillet (11-inch can be used, too). Or, use a 9x3-inch springform pan. Or, a 10×2 inch round pan. You can also use an 11×7 inches rectangular pan.
Use a scale to measure flour or aerate the flour well. Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Overpacking the flour results in a denser cake texture.
Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is. If using gluten-free flour, disregard the above advice about sifting or aerating the flour. With gluten-free flour, just pack the flour into 1.5 cups. You might even have to add a little extra if the batter is too thin. With so much fruit in the cake, the fruit will release juices as the cake bakes, so you will want the cake batter to be dense for a gluten-free cake.