Peach and Blueberry Pound Cake Feat. Chobani #spons

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

Sift plain flour into a bowl.

Add 1 teaspoon of baking powder to the flour and sift together.

Add a pinch of salt and sugar to the dry ingredients and mix well.

Prepare the peaches by running a knife around the stone and slicing them into quarters.

In a jug, combine 2 large free-range eggs, 1 teaspoon of vanilla extract, whole milk, and Chobani whole milk yogurt, then whisk together.

Melt unsalted butter until smooth and trickle it into the wet mixture while whisking to prevent splitting.

Make a well in the dry ingredients and pour the wet mixture into it, mixing until just combined.

Fold in half of the diced peaches and half of the blueberries into the batter.

Transfer the batter into a lined 20 centimeter cake tin.

Decorate the top with remaining fruit slices before baking.

Bake in the oven at 180 degrees Celsius (350°F) for about 1 hour.

Once baked, melt apricot jam in a saucepan and brush it over the top of the cake for a glossy finish.

Serve with a dollop of Chobani yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens