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Peach and raspberry cake with butter streusel
A yogurt sheet cake topped with peaches, raspberries, and crisp butter streusel. Use fresh or frozen raspberries. Makes 20 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 35 min
- Total time
- 1 hr 15 min
- Servings
- 20 pieces
- Difficulty
- Easy
This peach and raspberry cake combines sweet peaches with tart raspberries: arrange the fruit over a simple plain yogurt batter and sprinkle with butter streusel. Frozen raspberries work too; add them without thawing.
Ingredients
Batter
Fruit and streusel
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Instructions
Tip: tap a step to mark it as done.
Streusel
5 minPreheat the oven to 180 °C (350 °F). Rub the all-purpose flour, sugar, and cold butter together with your fingertips until clumpy crumbs form. Refrigerate for 10 minutes.
Batter
10 minBeat the eggs and sugar until foamy. Stir in the yogurt and oil, then the flour and baking powder. Pour the batter into a greased and floured baking pan about 25 × 35 cm.
Fruit
5 minArrange the peaches, cut into pieces, and the raspberries over the batter. Sprinkle with the streusel.
Bake
35 minBake for 30–35 minutes, until the streusel is golden and a skewer inserted into the cake comes out dry. Let cool for 20 minutes, then cut into squares.
Tip: Cut the peaches into larger pieces, about 2 cm. Small pieces would break down during baking and make the cake wet.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 215 kcal
- Protein
- 3.8 g
- Carbohydrates
- 31 g
- of which sugars
- 14 g
- Fat
- 8.8 g
- of which saturates
- 2.7 g
- Fiber
- 1.6 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Broskyňovo-malinový koláč s maslovou drobenkou
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