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Peach and Blueberry Breakfast Cake with Greek Yogurt

Ingredients

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

Directions

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.