Eat*Drink*Cleveland

A hungry girl's adventures in Cleveland and beyond.

Well, my 2020 obsession with peaches is still raging on. That's definitely not a bad thing! 

Next up, is a simple yet utterly delicious cake that looks fancy enough for company,  but is simple enough for a summer breakfast on the patio. Plus it's made with yogurt so you don't have to feel TOO bad if you decide to make it a single-serving. And trust me, you will! IF you have self-control, it serves 8 ~ which is perfect for a socially distanced brunch or dinner party. 
Now why is this beautiful cake called Black + Blue? It's because of the combo of black and blue berries with the blush hued peaches. Don't worry - the only fighting will be over who gets the last slice! 

Black + Blue Peach Cake


1 1/2 c. cake flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

4 T. butter, softened
3/4 c. sugar
1/2 c. Greek yogurt
1 t. vanilla
2 eggs

2 peaches, peeled and sliced thin
1/2 c. blackberries
1/4 c. blueberries
2 T salted caramel sugar crystals, or Caramel Crème Brûlée sugar or other coarse sugar

Preheat oven to 350° Grease and flour a 9" round cake pan. My absolute favorite is these easy release pans - they make it SO easy to remove the cake from the pan! You can also use a regular 9" cake pan or springform pan. Line the bottom with parchment and grease parchment paper too.

Sift together dry ingredients and set aside. 

Cream butter and sugar. Add eggs and beat well. Then add yogurt and vanilla. Beat until smooth, light in color, and fluffy. Gradually add flour mixture and mix until combined. 

Place batter into prepared pan. Top with sliced peaches, then place blackberries and blueberries in gaps between peaches. Press fruit very gently into batter, but not enough to submerge the fruit. Sprinkle with sugar.

Bake for 1 hour, or until toothpick inserted into center comes out clean. Let cool, then invert onto cake plate. Serve with a scoop of ice cream or whipped cream.