- 5 eggs
- 1/4 cup sugar (or up to 1/2 cup for a sweeter cake)
- 2 tablespoons butter, melted
- 1 1/4 cups greek yogurt
- 2 teaspoons vanilla extract
- 1 cup Gluten Free Flour Blend like Bob’s Red Mill (or substitute with whole wheat pastry flour or white whole wheat flour if gluten is not a concern)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups chopped fresh peaches
- 1/2 cup raspberry jam (I like Smuckers Naturally Sweetened, Seedless Raspberry Spread)
Raspberry Vanilla Yogurt Sauce
- 1/3 cup raspberry jam (warm in microwave 10 seconds to thin if needed)
- 1 cup plain, unsweetened yogurt
- 1/2 teaspoon vanilla extract (this Coconut Vanilla Extract is amazing!)
- 1 – 3 teaspoons milk to thin if needed
- 2 tablespoons powdered sugar, optional for a sweeter sauce