This yummy cake is made with cherries and peaches. It’s really soft and tasty because we use Greek yogurt. Inside the cake, there are juicy pieces of fruit without any pits. You can eat it warm with ice cream or whipped cream, and it’s a favorite for a lot of people!
Stone fruit cake (with cherries and peaches)
This dessert recipe calls for only a few basic ingredients and is packed to the brim with seasonal stone fruit (pitted, of course). In order to get gorgeous golden crispy borders and a moist and soft middle, I used fresh cherries and fresh yellow peaches. I also cooked this cake in a cast iron pan. Greek yogurt makes this brilliant and colorful summer cake light and fluffy. It will undoubtedly become a family favorite while peaches and cherries are in season because it has a vanilla flavor.
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Quick and easy cake
On hectic weekdays, it is simple enough to bake a gorgeous cake for a special occasion. And to make it, you don’t even need to get out the mixer! Just a 20 minute preparation period.
The cake contains what sort of stone fruit?
- Cherries. I used firm-textured fresh dark delicious cherries. To pit the cherries, use a cherry pitter (I found a fantastic one on Amazon!). Cut each pitted cherry in half after that. Never use canned or frozen cherries. Cherries that are sour or tart will also not work in this recipe.
- The main ingredient in this recipe is fresh yellow peaches, which you should use when they are in season in the summer. White peaches are also an option, but yellow peaches present themselves considerably more attractively.
What more varieties of stone fruit are there?
- Apricots. From May through August, fresh apricots are often available. Pick apricots that are full, firm (or just a little soft) to the touch, and have smooth skin.
- Plums are available from late July to the middle of August. Fresh plums come in a variety of colors, including red, purple, and white.
- Peaches and nectarines are quite similar, however nectarines have smooth skin while peaches have fuzzy skin.
Do the peaches need to be peeled?
No! In actuality, I much love this cherry and peach cake cooked with peaches that still have their skins on! It gives the peaches additional texture and prevents them from disintegrating. Additionally, using unpeeled peaches makes for a much nicer presentation visually! Additionally, peach peel includes fiber, so you shouldn’t discard it.
Can you make it without gluten?
You can, indeed! With King Arthur Measure for Measure gluten-free flour, I tested this recipe, and it turned out fantastic! Simply make the dish as directed. The following are some recipe notes:
- Use a skillet made of cast iron. I strongly advise using a cast iron skillet to bake the cake if you’re using gluten-free flour since it makes making gluten-free cakes simple and forgiving.
- Increase the amount of gluten-free flour you use slightly. Because this stone fruit cake must be thick if using gluten-free flour (as it is filled with fruit which will provide more moisture to the cake), don’t sift it or aerate it; simply pack gluten-free flour in 1.5 cups.
How to serve it
- granulated sugar. For a lovely display, sprinkle some powdered sugar on top of the cake.
- Icy dessert. Serve the warm peach and cherry cake as a decadent dessert topped with whipped cream or a dollop of vanilla ice cream. But really, even without ice cream, it tastes amazing and is very refreshing!
- Breakfast. Serve it warm with a dollop of your favorite yogurt on top for breakfast.
- Fridge. Peach and cherry cake may be kept in the refrigerator in an airtight container for up to three days. It’s preferable to eat this cake within three days or fewer since after that the peaches and cherries start to get mushy.
- Can this cake be frozen? Within two days of baking the cake, freeze it once it has totally cooled. It should be transferred to a freezer bag or other sturdy freezer container after being carefully wrapped in airtight plastic wrap.
Other cake recipes
- Black Forest Cheesecake
- Chocolate Strawberry Cake
- Peanut Butter Chocolate Cake
- JAPANESE STRAWBERRY SPONGE CAKE
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz butter softened (4 tablespoons)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- 2 peaches sliced into wedges, with pit removed
- 4 cups fresh sweet cherries pitted and then halved
- I used a 10-inch round high-sided cast-iron skillet. You can also use a 9×3-inch springform pan.
- Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan (or other baking pan) with butter.
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a separate bowl, whisk 2 oz of softened butter, 1 cup of sugar, and 2 eggs until very light in color and fluffy, for about 2-3 minutes. I used a large, stainless steel whisk. I did not need to use a mixer but you can use it, on high speed.
- Add vanilla extract and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
- If using an electric mixer, at this point, keep the speed low, and mix in the flour until combined. Do not overmix.
- Butter the bottom and the sides of the cast iron skillet with butter. Transfer the cake batter to the cast-iron skillet. Top with half of the sliced peaches and half of the cherries evenly on top in the spaces between the peach slices.
- Bake uncovered for 20 minutes. Remove from the oven, and top the cake with the remaining peaches and cherries.
- Bake for 25 or 35 more minutes (depending on your oven), until the cake turns golden, and the tester comes out clean in the center. Total baking time should be between 45 minutes and 1 hour (depending on your oven and the type of baking pan you use).
- When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.