By 
1h 15 min
9 pieces
Cake With Greek Yogurt, Raspberries And Peaches
I love to use yogurt or something similar in my cake. This makes the cake much smoother and also ensures that the cake is not too dry the day after.
I simply love the combination of fruit and cake. Here I chose a combination of raspberries and peach.
What do you need?
- 150 gr or (5,3 oz) unsalted butter, room temperature
- 150 gr (5,3 oz) white sugar
- 8 gr (0,28 oz) vanilla sugar or 1 teaspoon vanilla extract
- 3 eggs
- 150 gr (5,3 oz) Greek yogurt
- 2 teaspoons of baking powder
- Pinch of salt
- 300 gr (10,6 oz) flour
- 150 gr (5,3 oz) peaches (3 half canned), cut into pieces
- 150 gr (5,3 oz) frozen raspberries
How to make it?
Preheat the oven to 180 °C or 360°F (160 °C or 320°F hot air). Take a baking tin of about 20X25 cm, cover the bottom with baking paper and / or baking spray.
Take a bowl and add the butter, white sugar and vanilla sugar. (if you use vanilla extract, do this after the eggs) Beat the butter and sugar creamy for 3 minutes.
Add the eggs one by one. Do not add the next egg until the previous one has been incorporated.
Add the Greek yogurt and mix in.
Now you can add in the flour, baking powder and salt. Mix these briefly under the whole. Stop when all the flour has been absorbed.
Mix the fruit into the batter with a spatula.
Put the batter in the baking tin and bake the cake in the oven for 1 h.
Before removing the cake from the mold, let it cool for 10 minutes. Then remove from the mold and allow to cool further on a cooling rack.
Bon Appetit!
