being cook: Peach & Blueberry Cake
I love cake. AND I love heathly food. Little did I know, the two can come together to create this Peach & Blueberry Cake I made last week. I was even lucky enough to get it taste tested at my friends BBQ! Yay--everyone seemed to like it! Oh, sweet victory! But seriously, you guys should try this cake. The process was almost as rad as the taste was. I had so much fun trying out this recipe, folks. Enjoy creating it below + as always, happy cooking!
Prep Time: 20 minutes Cook Time: 40 minutes Yields: 1 cake, using 9x3-inch springform pan
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
1 teaspoon granulated sugar
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the parchment paper too. Combine flour, baking powder, and baking soda together into a medium bowl. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 minute. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
+ recipe found here