When Caroline announced that this month's AlphaBakes letter is 'Y',I immediately thought of yoghurt. I love baking with yoghurt and tend to use it in muffins and banana bread. I found this great recipe online for a Peach and Blueberry Greek Yoghurt Cake so I decided to give it a go. Plums were on sale in the supermarket so I used plums instead of peaches and it worked beautifully. I'm sure nectarines or even pears would work well too. The cake is really colourful and visually appealing. The sponge is light and the added fruit on top makes it feel almost healthy.
I'm sending this to AlphaBakes hosted by Caroline from Caroline Makes this month and myself on alternate months. The letter is Y for yoghurt.
Recipe from Julia's Album
The only changes I made was to reduce the amount of sugar, replace the peaches with plums and adding in some brown sugar before baking.
1 tsp baking powder
1/2 tsp bicarbonate of soda
56g butter, softened
180g caster sugar
1 tsp vanilla extract
125mls Greek yogurt
4 plum, sliced
3-4 teaspoons light brown sugar (optional)
- Preheat oven to 180C.
- Grease and line a 23cm diameter springform tin.
- Sift the flour, baking powder and bicarbonate of soda in a bowl.
- In the bowl of a mixer, beat the butter and sugar together for a few minutes.
- Add in the eggs, one at a time and mix well.
- Add in the yoghurt and vanilla extract.
- Stir in the flour mixture and continue mixing.
- Pour the batter into the prepared cake tin.
- Arrange the plum slices in a circular fashion on top.
- Sprinkle the bluberries on top.
- If using, sprinkle a few teaspoons of light brown sugar on top before baking.
- Bake for approximately 45 - 50 minutes until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool completely in the tin before releasing and serving.