Peach and Blueberry Breakfast Cake with Greek Yogurt
1 1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
3 room temperature eggs – yolks and whites separated
2 teaspoons pure vanilla extract
finely grated zest of 2 lemons
½ cup whole milk Greek Yogurt
2 ½ cups almond meal
2 teaspoons baking powder
1/8 teaspoon fine sea salt
2 ripe but firm Chilean peaches, nectarines, or plums
½ cup Chilean blueberries
For topping: confectioner’s sugar, and additional sliced peaches
Preheat oven to 350 degrees Fahrenheit.
Using a standing mixer, or an electric hand mixer, thoroughly blend sugar, butter, egg yolks, vanilla extract, and lemon zest. Then add Greek yogurt.
In another mixing bowl, combine dry ingredients: almond meal, baking powder, and sea salt.
While the standing mixer is whirling, slowly pour dry mixture into the bowl with wet batter. Stir to combine thoroughly.
In a separate bowl, whisk egg whites until they’ve formed soft peaks. Gently fold the egg whites into the batter – don’t overmix. You’ll want streaks of egg white throughout the batter.
Thoroughly butter the sides of a 9-inch springform pan and cut a round of parchment to cover the bottom of the pan and butter that as well. Pour batter into your prepared pan. Top batter with peach slices and blueberries.
Bake for 1 hour, or until golden on top and firm in the center.
Let cool on baking rack. Dust with confectioner’s sugar before serving.