Description
A delightful and rustic snacking cake that brings together the vibrant sweetness of sun-ripened strawberries and juicy yellow peaches. With a tender, moist crumb enriched by Greek yogurt, this cake is perfect for a slow weekend brunch or a quiet afternoon tea. It is an intentionally unfussy, fruit-forward dessert that celebrates seasonal produce and home baking, offering a comforting aroma and a beautiful texture that feels like a warm hug.
Ingredients
1 1/4 cups white granulated sugar
4 oz salted butter, melted
1 large egg
1 cup plain Greek yogurt
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh strawberries, hulled and sliced
1 large yellow peach, pitted and sliced
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cast-iron skillet.
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Whisk in the egg and Greek yogurt until the mixture is smooth.
Fold in the flour, baking powder, baking soda, and salt until just incorporated, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top.
Arrange the strawberry and peach slices on top of the batter in a circular pattern.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for at least 15 minutes before serving with a light dusting of powdered sugar.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Serve slightly warm for the best experience. If using a cast-iron skillet, ensure it is well seasoned to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 26g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 45mg