The moment I realized I was truly an adult (I made it, mama!) occurred last Friday night when I decided to go to bed at nine so I could wake up early for the Farmers’ Market on Saturday morning. This makes me super cool and not-at-all lame, right?
Please still be my friend.
But I really do love our local farmers’ market. It’s held in our Festival Plaza downtown and there’s always live music, great coffee and breakfast, plus fresh produce, baked goods, and flowers. It’s a great way to meet and support your local vendors and stock up on your groceries for the week, all while trying delicious samples and then sending your husband back for more.
So on Saturday I came home with extra peaches and blueberries, and immediately thought of a recipe I had saved from Julia’s Album a few months earlier of a beautiful peach and blueberry greek yogurt cake. I’m a big supporter of dishes that serve as both breakfast and dessert (muffins, coffee cakes, banana breads, ice cream sandwiches…).
The cake is quick and easy to prep and makes a beautiful addition to any dinner table. It’s fluffy and moist, with perfectly baked peaches on top. I made mine in a springform pan, but a 9 inch cake pan should do the trick, as well! It took about 45 minutes to an hour to cool entirely, and I kept it in the fridge after the first day to keep it fresh.
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup Greek yogurt
- 2 peaches, sliced into wedges
- 6 oz blueberries
- 1 teaspoon granulated sugar
- Preheat oven to 350°F
- Grease the side and the bottom of a springform pan (or 9 inch round cake pan).
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
- Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
- Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
- Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, put some extra peach slices and extra blueberries on top of the cake, and return cake to baking.
- When the cake is done baking, let it cool. After cake has completely cooled, release the cake from the springform pan and move onto a cake plate.
- If using a 9 inch round cake pan, start testing if it's fully baked at around 40 minutes (up to 1 hour, depending on your oven), then invert onto a plate.