A Note Before You Start
I modified the original recipe by reducing the sugar by half to 1/2 cup (ripe fruit is naturally sweet), but, if you prefer a sweeter cake, add 3/4 cup of sugar instead of 1/2 cup. I also added diced peaches and blueberries to the batter. Since I only use unsalted butter, I added 1/4 tsp of salt, and I reduced the baking time by 10 minutes.
Ingredients
1&1/2 cups of all purpose flour
1 tsp of baking powder
1/2 tsp baking soda
1/4 tsp of salt
5 TBSP of room temp butter (I prefer unsalted; see note above)
1/2 cup of sugar - if you like your cake sweet, use 3/4 cup of sugar
2 eggs room temp
1 tsp of vanilla
1/2 cup of plain Greek style yogurt
1 cup of fresh blueberries divided: save 1/4 cup for the top and 3/4 cup for the batter
3 peaches, skins removed. Slice 2 and 1/2 peaches for the top and dice the remaining peach for the batter
Preparation
Step 1:
Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9"x3" springform pan with 1 TBSP of butter or cooking spray. Line the bottom of the pan with parchment paper if you have some.
Step 2:
Sift the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Step 3:
In a separate bowl, beat 4 TBSP of butter with sugar until blended well. Add the eggs one at a time and continue to beat. Add the vanilla and the Greek style yogurt until incorporated.
Step 4:
With the beaters off, add the flour mixture and then blend on low. Before the flour mixture is blended with the wet ingredients, add the diced peaches, and 3/4 cup of blueberries, and blend just to incorporate. If using a KitchenAid mixer, be sure to incorporate the batter at the bottom of the mixing bowl.
Step 5:
Transfer the cake batter to the springform pan. Top with the sliced peaches and scatter the remaining 1/4 cup of blueberries on top. Bake on the middle rack in the oven for 50 minutes (or until a cake tester come out clean).
Step 6:
Allow the cake to cool for15 minutes before releasing it from the springform pan and allow it to cool on a baking rack for another 20 minutes. Gently lift the cake off the bottom of the pan and remove the plarchment paper if used.
Step 7:
If desired, serve with a dollop of sour cream and brown sugar mix: 1/2 cup of reduced fat sour cream mixed with 4 tsp of lightly packed brown sugar. Stir the two together until the sugar 'melts' into the sour cream.