Peach and Blueberry Greek Yogurt Cake #easy #cakes

Peach and Blueberry Greek Yogurt Cake made in a springform dish – you couldn't locate a simpler formula for such a vivid, wonderful cake! Greek yogurt works incredible in cakes and guarantees a decent, smooth surface, just as it is a decent substitute for some part of spread.

I adore preparing with Greek yogurt and abstaining from utilizing as much margarine as I can pull off. In this formula for a peach and blueberry Greek yogurt cake, you'll be utilizing 2 oz of mollified margarine and 1/2 cup Greek yogurt to create a full size 9 inch distance across cake. Not all that much spread, yet the surface does not endure. Truth be told, I favor the surface that Greek yogurt makes in a cake than if I simply use spread.

This peach and blueberry Greek yogurt cake is best served that day you prepared it or the following day. It gets excessively sodden on the third day, so keep it refrigerated for best outcomes!

Also try our recipe Blueberry Cobbler

Delicious, light and fluffy Peach Blueberry Greek Yogurt Cake made in a springform baking pan. Greek yogurt gives cake a richer texture!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 oz butter softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 2 peaches sliced into wedges
• 6 oz blueberries
• 1 teaspoon granulated sugar

Instructions

1. Use 9x3-inch springform pan.
2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
3. Sift flour, baking powder, baking soda, together into a medium bowl.
4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Read more our recipe : Mango Margarita (No Sugar Added)

Source : https://bit.ly/3165n4G