I spent a few hours this week getting my kindergarten classroom prepped for the beginning of school. It’s one of my favorite times of year! Even though it means I get back into the grind of work life it also means a fresh batch of smiling students, brilliant leaves on the trees, and warm comforting fall bakes. But let’s not get ahead of ourselves. We still have a few weeks of summer left so let’s use them!
This week I have a light springy peach and blueberry cake that is a simple showstopper. The basic idea is an airy cake base topped with fresh peaches and blueberries. Delicious and stunning. I hope this cake helps you savor the waning summertime loveliness.
First preheat the oven to 350 degrees with the rack in the middle. Next spray the sides of a springform cake pan with cooking spray. The springform pan really does work the best, but you could use a regular 8 or 9 inch cake pan just be very meticulous about greasing it and letting it cool. Either way also cut a piece of parchment paper to fit the bottom of the pan and place inside. Spray the parchment paper as well.
Then sift 1.5 cups flour, 1 tsp baking powder, and 1/2 tsp baking soda together in a medium bowl. Set that aside.
I finally got to break out my KitchenAid! I never get it out for some reason… Beat 1/2 stick butter, 1 cup sugar, and 2 eggs for about 2 minutes on high (I love going to the high setting! So thrilling!! I don’t get out much…).
Add in 1/2 tsp vanilla and 1/2 cup plain Greek yogurt. Beat for another minute.
Now slow your roll and bring the speed down to its lowest. Slowly incorporate the flour mixture. Only stir until combined.
Then transfer your cake batter to the prepared pan.
Add a quick layer of blueberries. Arrange peaches on top of them. Fill in blank spaces with beautiful blueberries. Top with a layer of sugar.
Isn’t it pretty? Bake for about an hour until golden brown and a toothpick comes out clean.
This is the hard part…let it cool. Seriously. It’ll take at least 40 minutes and I know it’ll be agony especially because your house will be smelling mighty fine but beauty is worth the wait.
After your cake has cooled release her from her springform prison. Dress your little beauty up with some powdered sugar and enjoy!
I hope you have a beautiful week and you enjoy this summer treat!
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 stick butter softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup Greek yogurt
- 2 peaches sliced (mine only fit about 1.5 peaches so you may have leftovers to snack on)
- 6 oz blueberries
- 1 tsp sugar
- powdered sugar for dusting
- Preheat the oven to 350 degrees, rack in the middle. Spray the sides of a springform cake pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and place inside. Spray the parchment paper as well.
- Sift the flour, baking powder, and baking soda together in a medium sized bowl. Set aside.
- In a standing mixer beat butter, eggs, and sugar together on high until they are light in color and fluffy (2-3 minutes). Add vanilla and Greek yogurt, and beat for another minute or so.
- Set the speed to very low and slowly add the flour mixture until just combined. Do not overmix.
- Transfer the cake to your prepared pan. Add a layer of scattered blueberries. Arrange the peaches on top of the blueberries. Fill in the gaps with blueberries but try to anchor them to the cake batter. Top with 1 tsp sugar.
- Bake until golden brown and a tester toothpick comes out clean (about 1 hour). Midway through you may want to add a few extra blueberries and peaches.
- When the cake is done baking let it cool in the pan on a wire rack. After about 40 minutes of cooling carefully release the cake from the springform pan. Dust with powdered sugar. Enjoy!