This may be my favorite recipe find of 2020, and this is saying a lot given how much baking has been happening while in quarantine. I’ve been on a greek yogurt baking kick and love discovering how it can be used in different recipes. This recipe comes from Julia’s Album, a food blog I recently discovered and love.

The recipe itself is easy and versatile since you can use any kind of fruit topping you like. The peaches and blueberry are perfect for summer and the color combo looks gorgeous. As for the cake itself – its perfect. The texture is moist yet still fluffy and light. Probably because of the greek yogurt!

While baking I found the batter to be very thick and was worried the cake wouldn’t come out okay. I did end up having to bake it about 30 minutes longer than the recommended recipe time, but think that’s because my oven doesn’t get hot enough. With the extra time it came out just fine. So below are the ingredients and directions with some helpful tweaks I found while baking.

Yogurt Cake Ingredients

• 1 1/2 cups of flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 oz butter
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• Peaches – I used four, this would be good with apples, nectarines, pears!
• Blueberries – You could also use raspberries, cherries, currants!
• Sugar to sprinkle on top of cake

Yogurt Cake Directions

1. Preheat oven to 350 and grease a 9×3 inch springform pan. I used spray avocado oil on mine and it worked fine.
2. Combine flour, baking powder, baking soda in one bowl.
3. In a larger bowl beat with a mixer butter, sugar, and eggs until fluffy. Add in the vanilla and yogurt and mix until creamy.
4. Using a low speed add in the the flour mixture slowly. The batter will be thick!
5. Pour the batter into your pan. And arrange your fruit on top. I also think it would be good to place the blueberries in deep in the batter to add in some extra fruit and will try this next time.
6. Bake for 1 hour until the cake is golden and a tester stick comes out clean. This took an extra 1/2 hour for me but once the tester stick came out clean it was fine.
7. Let the cake cool and remove from pan when cool.
8. Enjoy!

The Masterpiece