Description
This rustic, sun-drenched cake captures the essence of summer with a tender, buttery crumb and a vibrant combination of fresh strawberries and juicy yellow peaches. Infused with creamy Greek yogurt for an incredibly moist texture, this simple yet sophisticated one-bowl wonder is the perfect centerpiece for a brunch or a cozy afternoon treat. It is a timeless dessert that celebrates nature’s bounty and brings a touch of warmth and sweetness to any table.
Ingredients
1 1/4 cups white granulated sugar
2 oz salted butter, melted
1 large egg, room temperature
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
16 oz fresh strawberries, hulled and halved
2 medium yellow peaches, pitted and sliced
Instructions
Preheat your oven to 350°F (175°C) and grease a standard cake pan or springform pan.
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Add the egg, Greek yogurt, and vanilla extract to the butter mixture, whisking until smooth.
Fold in the flour and baking powder, stirring gently until just combined to avoid overworking the batter.
Spread the batter evenly into the prepared pan.
Arrange the strawberry halves and peach slices decorative-style over the top of the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Notes
Ensure your egg and yogurt are at room temperature to allow the batter to emulsify properly. For a lighter crumb, be sure to sift your flour before measuring. Store leftovers in an airtight container in the refrigerator for up to 3 days due to the fresh fruit content.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg