Ingredients

2 cups all-purpose flour (or baking flour, sifted or aerated)

2 teaspoons baking powder

1 cup granulated sugar

4 oz salted butter (melted, ½ cup; reduce to 2 oz if peaches are very soft or overly ripe)

1 egg

1 cup plain Greek yogurt (low-fat)

1 teaspoon pure vanilla extract

12 oz raspberries (fresh or frozen)

1 tablespoon powdered sugar or flour

2 medium yellow peaches

Instructions

Step 1: Preheat the oven to 350°F. If available, use a convection bake setting. Line the bottom and sides of a 9×3-inch springform pan with a large piece of parchment paper, allowing some to hang over the edges to avoid greasing the pan.

Step 2: In a medium bowl, mix together the flour and baking powder.

Step 3: In a large bowl, whisk together the granulated sugar, melted butter, and egg for 1–2 minutes until the mixture is light in color, smooth, and fluffy. If your peaches are very soft or juicy, use only half the butter amount (2 oz) to prevent excess moisture.

Step 4: Add the Greek yogurt and vanilla extract to the wet mixture, whisking just until combined.

Step 5: Gradually add the flour mixture to the wet ingredients, whisking one cup at a time until combined. Avoid over-mixing to keep the cake tender.

Step 6: Toss half of the raspberries in the bowl used for the dry ingredients with the powdered sugar or flour to coat them lightly.

Step 7: Gently fold the coated raspberries into the batter. It’s fine if some berries break or smudge during this step.

Step 8: Pour the thick batter into the prepared springform pan. Arrange peach slices on top and place the remaining raspberries evenly between the peach slices.

Step 9: Place the pan on the middle oven rack (important for even baking, especially in conventional ovens).

Step 10: Bake the cake: In a conventional oven, bake for 65–75 minutes. Start checking for doneness at 50 minutes, then every 7 minutes afterwards. Cover loosely with foil if the cake browns too quickly. The cake is done when it’s golden brown and a toothpick inserted in the center comes out clean.

Step 11: If using a convection oven, bake for 45–50 minutes. Check doneness at around 45 minutes, looking for a clean toothpick and even browning.

Step 12: Remove the cake from the oven and let it cool in the pan on a wire rack for about 20 minutes. Then, carefully release the sides of the springform pan and transfer the cake to a serving plate using the parchment paper handles.

Step 13: Allow the cake to cool longer if needed (up to 40 minutes) before removing parchment to avoid breakage.

Step 14: Dust the cake lightly with powdered sugar before serving for a pretty finish.

Tips & Variations

Reduce the butter amount if your peaches are very ripe and juicy to avoid a soggy cake.

Use frozen raspberries straight from the freezer to prevent excessive bleeding in the batter.

Swap yellow peaches for white peaches or nectarines for a different flavor twist.

Add a pinch of cinnamon or almond extract to the batter for extra warmth and depth.

FAQs

Can I use frozen peaches instead of fresh?

Fresh peaches are recommended for optimal texture, but you can use frozen peaches if thawed well and drained to reduce excess moisture. This helps prevent the cake from becoming soggy.

Do I need to grease the springform pan?

No, lining the pan with parchment paper on the bottom and sides eliminates the need to grease, ensuring the cake releases easily after baking.