Peach, Blueberry and Apricot Cake


When it comes to baking, one of my favorite test kitchens belongs to a New Jersey blog called Stacey Snacks.  I’m not a huge baker, even though I might aspire to Zoe heights, however I’ve mentioned before that baking has become a fun activity where I can involve our 4 yr old munchkin. When Lisl caught sight of a peach and blueberry pie recipe with two thumbs up on Stacey’s site, I knew we had to try it.

The recipe comes from Mango & Tomato, and I followed it pretty much exactly save for replacing one of the peaches with 3 apricots (and I skipped powdered sugar at the end).  It is very straightforward — check out her site to see the instructions.  Moist and absolutely delicious!

Ingredients (just so I have a record should other blogs disappear)
3 eggs
1 cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon white vinegar
1 tablespoon yogurt
zest of half a lemon
1 peach, pitted and sliced
3 apricots, pitted and sliced
1 cup blueberries


And while my savory dish of the evening didn’t quite pass the “bloggable” bar (experimental vegetarian dish), I did take this photo of spinach which I liked enough to share:


13 thoughts on “Peach, Blueberry and Apricot Cake”

  1. Giff,
    I will be your Guinea pig in the fall, and make this with apples and raisins.
    Hard to believe there is no butter in this cake because it’s so moist!
    My mother in law made it last night too.

  2. Linda, I totally agree – she’s a very good baker. It’s a ruse!

    Stacey, I had the same thought – this is amazing, and without butter?! Lisl made a great yogurt cake from orangette’s book so there’s clearly something to it.

  3. Hi Giff (& Lisl)-

    Looks wonderful. A nice summertime cake using summer fruits. Thanks for posting the recipe. Will try it soon. Been getting a lot of peaches at the farmer’s market recently.


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