What's the deal with Greek yogurt? Have you noticed how many baking recipes call for Greek yogurt? There's a reason! I'm just going to give you a short description on why Greek yogurt works so well for baking.
Greek yogurt vs. regular yogurt:
Greek yogurt has a much thicker consistency than regular yogurt- this is because Greek yogurt is thoroughly strained of its whey.
Benefits of using Greek yogurt for baking:
The extra-creamy characteristic of Greek yogurt helps yield a more moist end result.
The acidity of Greek yogurt helps activate baking soda, which results in more fluffy and light baked goods.
It's a healthy substitution for other ingredients while baking, such as sour cream, mayonnaise, or crème fraîche, while still yielding in the same tangy flavor, but with less guilt. Greek yogurt can also act as a garnish in substitution of ice cream or whipped cream.
When to use Greek yogurt for baking:
You can substitute equal quantities of Greek yogurt for sour cream, mayonnaise, or crème fraîche if a recipe calls for them. Greek yogurt has been widely used while baking pizza crust, pound cake, scones, and so much more!
Prepare the batter.
Sift the flour, baking powder, baking soda, together into a medium bowl.
In the bowl of a stand mixer, beat the butter, sugar, and eggs until very light in color and fluffy, about 2-3 minutes on high speed. Add the vanilla and greek yogurt and continue to beat until very creamy and light in color, about 1 minute. Reduce the mixer speed to low. Add the flour mix to the wet ingredients until combined. Be careful not to over-mix! Transfer the batter to the cake pan.
Bake.
Transfer the cake pan to the oven. After about 25-30 minutes, or until the top of the cake is set, top the cake with the sliced peaches, and scatter the blueberries evenly on top in the spaces between the peach slices. If desired, sprinkle granulated sugar on top of the fruit. Bake for another 25-30 minutes, until the cake is golden and a toothpick comes out clean in the center.
Serve and enjoy!
Allow the cake to completely cool (while it is still in the pan), about 30-40 minutes. If desired, sift some powdered sugar on top. Serve and enjoy!
Just a note.
This Peach and Blueberry Greek Yogurt Cake is best served the same day you bake it, or the next day. It will get too moist by the third day, so make sure you refrigerate it for best results!
If you make this peach and blueberry greek yogurt cake, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!
THE RECIPE
peach and blueberry greek yogurt cake
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ounces unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling if desired
2 eggs
1/2 teaspoon vanilla extract
1/2 cup plain greek yogurt
2 peaches, sliced into wedges
6 ounces fresh blueberries
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 9-inch cake pan.
Sift the flour, baking powder, baking soda, together into a medium bowl.
In the bowl of a stand mixer, beat the butter, sugar, and eggs until very light in color and fluffy, about 2-3 minutes on high speed. Add the vanilla and greek yogurt and continue to beat until very creamy and light in color, about 1 minute.
Reduce the mixer speed to low. Add the flour mix to the wet ingredients until combined. Be careful not to over-mix! Transfer the batter to the cake pan.
Transfer the cake pan to the oven. After about 25-30 minutes, or until the top of the cake is set, top the cake with the sliced peaches, and scatter the blueberries evenly on top in the spaces between the peach slices. If desired, sprinkle granulated sugar on top of the fruit. Bake for another 25-30 minutes, until the cake is golden and a toothpick comes out clean in the center.
Allow the cake to completely cool (while it is still in the pan), about 30-40 minutes. If desired, sift some powdered sugar on top. Serve and enjoy!
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