Blueberry Peach Cake Rose Reisman
Delight in the perfect harmony of summer fruits with this Blueberry Peach Cake, inspired by the celebrated Rose Reisman. This light and fruity dessert combines the natural sweetness of juicy peaches and plump blueberries with the richness of Greek yogurt for a moist, tender crumb. Topped with an elegant arrangement of fresh peaches and scattered blueberries, this cake is as beautiful as it is delicious. With simple, wholesome ingredients like all-purpose flour, eggs, and unsalted butter, this recipe is easy to make yet stunning enough for special occasions. A dusting of powdered sugar elevates its charm, making it the perfect centerpiece for brunch or a summer gathering. Ready in just an hour, this showstopping dessert is a must-try for fruit lovers!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain Greek yogurt
- 2 units fresh peaches (thinly sliced)
- 1 cup fresh blueberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, mix in the Greek yogurt until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain. Be careful not to overmix.
Gently fold in half of the blueberries into the batter.
Pour the batter into the prepared cake pan and spread it evenly using a spatula.
Arrange the peach slices in a circular pattern on top of the batter, slightly overlapping them. Scatter the remaining blueberries over the peaches.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Optionally, dust the cake with powdered sugar before serving for an elegant finishing touch.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 198.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
