Sep 4, 2015

Greek Peach Cake

Set oven to 375 F

8 oz. Butter
2 cups Granulated sugar
3 Eggs
2 Tbl Lemon juice
1 Tbl Lemon zest
2½ cups All purpose flour
½ tsp Baking soda
½ tsp Salt
8 oz. Vanilla greek yogurt
12 oz. Fresh peaches sliced
  • Sift together 2 ¼ cups of the flour, baking soda and salt.  Set aside
  • Mix the sugar with the zest rubbing with your hands
  • Cream together the butter and the sugar until light and fluffy
  • Beat in the eggs, one at a time
  • Stir in the lemon juice
  • Alternate the flour mixture and the yogurt, mixing until just incorporated, don’t overmix
  • Toss the sliced peach with the remaining ¼ cup of flour; gently mix them into the batter
  • Spread the batter into a sprayed half sheet pan
  • Place the cake in the oven set at 375 F, then reduce the temperature to 325 F and bake for 30 minutes or until done

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