Under the powdered sugar... moist, fruity, deliciousness!

In my earlier posts about using and making sourdough starter I mentioned that I was going to try "fruit" breads.

Let me go ahead and say forget the fruit breads - go for the sourdough fruit cake!  I found this recipe on Pinterest and added 1/2 cup of my sourdough starter to the mix.  It baked into a moist, sour/sweet concoction that I would make for breakfast, lunch, or dinner guests.  The dough also includes Greek yogurt, and the combination of fruit, starter, and yogurt can't be beat! It is reminiscent of a traditional upside down cake without the brown sugar, which makes it more delicate.   Make it in a springform pan and top with powdered sugar!  This cake is as good cold as it is hot.  Nothing could be easier!

The original recipe came from Juliasalbum.com and is called Peach and Blueberry Greek Yogurt Cake.  It is laden with lots of peaches on top.  I had pears and dried apricots in the fridge instead of peaches and blueberries, and I only used one pear and cut 1/2 cup of the apricots into small squares and tossed them on top.  When the cake baked, the cake itself rose and covered the fruit.  In order for the fruit to show on top after it has been baked, you would need to put two or three layers on and lay them flat so that the dough can't rise above it when it bakes.  My cake tasted great even though I didn't go crazy on the fruit. 

You could get creative and use pitted cherries, fresh apricots or nectarines, thinly sliced apples, sliced strawberries, blackberries - you name it.  Oh, and did I mention how amazing it would taste with fresh whipped cream?

Make this cake even if you don't have sourdough starter.  Just leave it out.

Peach and Blueberry Greek Yogurt Cake

Modified by CocoJuliasalbum.com

Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup vanilla or plain Greek yogurt

1/2 cup sourdough starter (optional)

Fruit - sliced  Example: 2 sliced peaches and 1 cup blueberries

1 teaspoon granulated sugar

Powdered sugar for the top of finished cake if you desire.

Directions:

1.  Preheat oven to 350F.  Grease the side and the bottom of a 9 inch springform pan and line the bottom of the pan with parchment paper.  Grease the parchment paper too.

2.  In mixer bowl, beat butter, sugar, and 2 eggs until very light and fluffy.  Add vanilla, Greek yogurt and sourdough starter and continue beating until very creamy, about 1 minute.

3.  Lower the mixer speed and add the flour, baking powder and baking soda.  If you use sougdough starter, add 1/4 cup or so more flour so that the batter is not runny.

4.  Spoon the cake batter into the springform pan.  Top with sliced fruit and scatter blueberries or other small fruits on top.  Sprinkle granulated sugar over the top of the fruit.

5.  Bake for about and hour, checking the cake after 50 minutes,  It will get dark golden brown.  Check for doneness in the center by inserting a cake tester or knife.  Cake is done when it comes out clean. 

6.  Once cake is out of the oven let it sit to cool completely,  Then release springform side.  You can leave the cake on the bottom of the pan or run a large knife under the parchment and transfer it to a plate.  Sift powdered sugar over the top if you wish.