Description
A delightful Strawberry Peach Cake that combines fresh seasonal fruits with a moist, yogurt-based batter. This cake balances the natural sweetness of strawberries and peaches with a tender crumb, making it perfect for a light dessert or afternoon treat. It’s baked to perfection with a golden crust and juicy fruit topping for a refreshing and flavorful experience.
Ingredients
Scale
For the Cake Batter
- 1 1/4 cups white granulated sugar
- 2 oz salted butter (melted, about 1/4 cup; alternatively use 4 oz softened butter or 1/2 cup – see notes for clarification)
- 1 large egg
- 1 cup plain Greek yogurt (or plain Kefir)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (sifted or aerated as recommended)
- 2 teaspoons baking powder
For the Fruit Topping
- 16 oz fresh strawberries (hulled and halved)
- 2 medium yellow peaches (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). If available, use the convection bake setting for even baking. Line the bottom of a 9×3-inch springform pan with parchment paper and grease both the bottom and sides with butter or cooking spray for easy release.
- Mix Sugar, Butter, and Egg: In a large mixing bowl, whisk together the white sugar, melted butter, and one large egg vigorously using a metal whisk for about 2 minutes until the mixture is light and fluffy, indicating good incorporation of air.
- Add Yogurt and Vanilla: Stir in the Greek yogurt and vanilla extract, and whisk for another minute to combine well with the sugar mixture, creating a smooth batter base.
- Combine Dry Ingredients: Gradually add the sifted all-purpose flour and baking powder into the wet ingredients. Whisk gently just until combined; avoid over-mixing to maintain a thick batter, which helps retain moisture from the fresh fruits during baking.
- Fill Pan and Arrange Fruit: Spoon dollops of the thick batter evenly into the prepared springform pan. Take about two-thirds of the halved strawberries and place them cut side down densely on top of the batter. Add half of the sliced peaches around the strawberries, pressing the fruits gently into the batter for stability.
- Bake Partially and Add More Fruit: Place the pan on the middle oven rack and bake for 25-30 minutes. Remove carefully using oven mitts; the batter will have risen partly covering the fruit. Arrange the remaining strawberries and peaches on top, pressing them into the partially baked cake.
- Finish Baking: Return the cake to the oven and bake for an additional 20-30 minutes, for a total baking time of 50-60 minutes. Test doneness by inserting a toothpick into the center away from fruit; it should come out mostly clean with the top of the cake fully set and not wobbly.
- Cool and Release: Once baked, remove the cake from the oven and let it cool in the springform pan on a wire rack for about 40 minutes. When cooled, carefully release the cake from the pan sides and gently slide it out using the parchment paper onto a serving plate.
- Serve: Optionally dust the top with powdered sugar. Serve the cake as is or accompany with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Butter quantity can be adjusted: melted butter (2 oz/1/4 cup) for lighter texture or softened butter (4 oz/1/2 cup) for richer flavor and denser cake.
- Sift or aerate the flour to ensure a light, airy batter texture to balance the moisture from fresh fruit.
- Do not over-mix the batter once flour is added to keep the cake tender.
- Baking time strictly should not exceed 60 minutes to avoid drying out the cake as residual heat continues to bake while cooling.
- Ensure the cake is baked on the middle rack for even heat distribution, especially in non-convection ovens.
- Cooling the cake in the pan for 40 minutes prevents breaking and helps it set properly before removal.
