Still had some not-quite-peak-season peaches, as well as some blueberries that were a bit on the tart side. I thought baking them into a cake might be nice, and it was! I liked the aesthetic of the white and yellow peaches too.
Guessipe
- 4 TBSP butter, softened
- 1 cup + 2 tsp sugar
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 yellow peach, peeled and sliced
- 1 white peach, peeled and sliced
- 8 oz blueberries
In a stand mixer, beat the butter, 1 cup of the sugar, and the eggs together until light and fluffy.
Add yogurt and vanilla and beat until creamy.
In a separate bowl, whisk flour, baking powder, and baking soda together.
Add the flour mixture to the stand mixer and mix on low until just combined.
Spread the batter in a 9-inch springform pan lined with parchment paper. Top with half of the peaches and blueberries. Sprinkle 1 tsp of sugar over the fruit. Bake at 350 degrees F for 30 minutes.
Arrange the remaining fruit on the cake. Sprinkle with the remaining 1 tsp sugar. Bake for another 30 minutes.
Allow to cool completely before removing from springform pan.
