from 1 vote
Peach Cherry Cake
The peach cherry cake, light, fresh and simple, is suited for breakfast, lunch, dinner, and everything in between. I am 100% all about eating the moist, fluffy cake studded with plump cherries and juicy peaches whenever the mood strikes.
peach cherry cake, eggless Greek yogurt cake, Peach yogurt cake, peach cherry yogurt cake
Polenta / cornmeal
You can also use semolina (sooji)
Cherries, pitted and halved
Preheat your oven to 180C. Grease an 8" cast iron skillet or cake tin.
Whisk together the flour, polenta, baking powder, baking soda, salt, and sugar in a bowl.
In another small bowl, beat the yogurt, olive oil, and vanilla extract.
Pour over the yogurt mixture in the dry ingredients and mix well till you get a smooth, thick mixture. Please don't overmix.
If the mixture seems too thick or dryish, add more yogurt.
Pour the batter into the prepared pan. Smoothen the top.
Place the cut fruits on top. Press down slightly. Sprinkle the almond slivers.
Bake at 180C for 30-40 minutes or until the cake is golden and a skewer inserted in the center comes out clean.
Cool for a few minutes, dredge with icing sugar and serve. Enjoy!
**Serve in the skillet. If using a cake tin, turn it out on a cooling rack to cool completely.
Peach Cherry Cake -
-June 4, 2021