A few weeks ago I decided to clear some electronic clutter and tackle one project from my Pinterest boards weekly. If you haven’t seen the results from the crochet basket, bacon wrapped mini-meatloaf, or fudgy avocado brownies, you may want to start there. I really really really planned on completing another craft/project this week, but when a friend brings you incredible fresh-picked blueberries, a delicious treat is necessary instead…Peach and Blueberry Greek Yogurt Cake.
Believe it or not, I didn’t forget any ingredients (or substitute wrong ones) this time. It’s also a great cake to make if you want to make the most of fresh summer fruit. So, make a stop at the local farm stand or market on your way home and get ready to bake.
I had every intention of making this cake so we could have slices of it for breakfast throughout the week. It didn’t make it that far.
Granted, it’s made in a smaller springform pan, but my kids and husband pretty much devoured it last night, leaving only small slivers for breakfast this morning. Guess it was better than my avocado brownie attempt.
I would do a couple things differently next time though.
The recipe calls for two peaches, one of mine was a little riper than the other. I think the riper fruit worked better: added a little more sweetness and moisture to the cake. Also, add fruit all the way to the edge of the pan.
There isn’t much liquid (really only the greek yogurt), so the crust was a denser than I prefer…nothing that some whipped cream couldn’t fix though!
This would be a great cake to have on hand for company, not sure if you can freeze it after baking though…chefs??
Although I did not make it gluten-free, you easily could with this GF flour mix.
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cake slice photo credit