Perfect Summer Picnic Blueberry-Peach and Strawberry-Chocolate Chip Greek Yogurt Cakes

After a long, long wait, my husband and I finally closed on our new home in San Francisco this year (given the housing situation here, a pretty big feat!), and we just got around to hosting our housewarming party this weekend. Not only was it a great opportunity to gather together friends old and new, it was a chance to put my new oven to use and bake some goodies for a crowd!

I love to try new recipes, though not necessarily for anyone but my forgiving husband. However, I made the bold move of trying two new cake recipes that turned out to be real crowd pleasers.

A Blueberry Peach Greek Yogurt Cake and a Strawberry Chocolate Chip Greek Yogurt Cake were two perfect summer dessert options for our party that served as great showpieces against our otherwise standard-fare BBQ spread. The brightly colored fruit is beautiful and strikingly bold. Plus, cakes made with greek yogurt are extra light and fluffy, making them the perfect option for a warm summer day.

I made the Strawberry Chocolate Chip Cake the night before the event, and it kept well chilling overnight in the fridge. The Blueberry Peach Cake came together in the morning, and after having practiced the night before, did so pretty easily.

Start by slowly mixing the dry ingredients in with the wet, being careful not to overmix.

IMG_6909

Arranging the fruit artfully on top of the batter gives the illusion it came from a fancy bakery. I know I had a few guests fooled!

IMG_6913

Bake in the oven at 350 degrees for about an hour. In the last 10 minutes or so, add a few more chips or fruit to the top for extra glamour.

IMG_6895

Then cool in the pan on a wire rack for at least 40 minutes before attempting the bold final move to a cake plate.

IMG_6905

Once you’ve plated your cake, dust with a bit of powdered sugar, and voila!

IMG_6922
Blueberry Peach Cake
IMG_6920
Strawberry Chocolate Chip Cake

I must admit, I am happy our guests left us some leftovers because both were just as good, if not better, even two days later. The fruit makes the cake quite moist, so it is best kept refrigerated. It tastes pretty good cold, though I recommend microwaving for 10 or so seconds to get it a little soft and warm. Of course, slices can also be topped with a little dollup of vanilla ice cream, too, just for good measure!

I hope my husband can suffer through another cake all to ourselves, because I’m not sure I can wait for our next party to have an excuse to make these again soon!


Strawberry Chocolate Chip Greek Yogurt Cake

Prep Time: 20 mins
Cook Time: 1 hr
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips , plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved
Instructions
  1. Heat oven to 350°F. Grease the bottom and side of a 9×3-inch springform pan butter and dust with light layer of flour.
  2. Sift flour, baking powder, and salt together into a medium bowl.
  3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
  4. Reduce speed to medium, mix in the egg and beat until light and fluffy. Then mix in milk, vanilla.
  5. Keeping the mixer speed low, gradually mix in the flour mixture, just until combined. Be careful not to over mix.
  6. Fold chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, close together with the cut sides facing down. Place chocolate chips in spaces between the strawberries.
  7. Bake cake for about 1 hour until the top is golden brown and a tester comes out clean. In the last 5-10 minutes of baking, take the cake out of the oven and sprinkle a few more chocolate chips on top, pressing them lightly into the top of the cake. Return to the oven for 5-10 more minutes to allow chocolate to melt a bit.
  8. When the cake is done baking, let it cool in the baking pan on a wire rack for about 40 minutes. When done, release the cake from the springform pan. At this point, if the cake is cool enough, using a spatula or cake knife, carefully slide the cake off the bottom portion of the springform pan onto a cake plate. Sprinkle with powdered sugar.

Original recipe from: Julia’s Album


Blueberry Peach Greek Yogurt Cake

Prep Time: 20 mins

Cook Time: 1 hr
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
Instructions
  1. Preheat oven to 350°F. Grease the bottom and side of a 9×3-inch springform pan butter and dust with light layer of flour.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate large bowl, beat butter, sugar, and eggs until very light and fluffy – 2-3 minutes on high speed.
  4. Add vanilla and Greek yogurt and continue beating until creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Be careful not to overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour. Midway through baking, add extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool in the baking pan on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. Ahen done, release the cake from the springform pan. At this point, if the cake is cool enough, using a spatula or cake knife, carefully slide the cake off the bottom portion of the springform pan onto a cake plate. Sprinkle with powdered sugar.

Original recipe from: Julia’s Album

One thought on “Perfect Summer Picnic Blueberry-Peach and Strawberry-Chocolate Chip Greek Yogurt Cakes

Add yours

  1. Step by step explanation is great !! explained the recipe using simplest possible words and I loved it. Thank you for all of the work you put into your recipes, and all of the wonderful things that happen behind the scenes that help you help us 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: