1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, yogurt, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in raspberries and peaches.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat cream cheese and butter until smooth.
10. Gradually add powdered sugar and vanilla extract, beating until smooth.
11. Assemble cake by spreading frosting on top of one cake layer, then topping with second cake layer.
