Fresh Peach Yogurt Cake
We’re in the thick of stone fruit season and this Fresh Peach Yogurt Cake is an irresistible Summer dessert recipe to celebrate these juicy, fresh fruits. As with most French yogurt cakes, it is quick and easy to make and has a dense crumb flavored with cinnamon, nutmeg, vanilla and topped with slices of fresh peaches. If you are looking for an easy, fuss-free peach dessert that’s guaranteed to please your guests, this recipe is for you! How to make this Fresh Peach Yogurt Cake This recipe is simple and…
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup (125g) unsalted butter, melted + 1 tbsp to grease the pan
- 1 ½ cup (300g) sugar + 1 tbsp extra for sprinkling
- ½ cup (130g) plain Yogurt (2%m.f.)
- 3 large eggs
- ½ tbsp vanilla extract
- 3 cups (375g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ tsp (8g) baking powder
- ½ tsp salt
- 3 tbsp (45ml) Extra Virgin Olive Oil
- 2 ripe peaches (white or yellow), washed and quartered.
Instructions
- 1
Pre-heat your oven to 350ºF (180ºC) with a rack in the middle. Grease and flour a 9-inch (22.9cm) spring form pan.
- 2
Step 1 - Whisk together the melted butter with sugar until fluffy. Whisk in the yogurt, eggs and vanilla extract. Whisk in the flour, cinnamon, nutmeg, baking powder and salt, until just incorporated (do not overmix - use a wooden spoon or spatula if batter is too thick). Add the EVOO and fold the batter until the oil is just incorporated – the batter will be rather thick, spreadable, with a glossy shine.
- 3
Step 2 - Pour the batter in the pan and smooth it out on top with the back of a spoon. Cut the peach quarters into thin slices (4-5 slices per quarter) and place them on top of the cake in a decorative, flower-like pattern (I could fit only 6 peach quarters, fit more if you can). Dot not press the peach slices into the batter, they will set in as the cake bakes. Sprinkle the top of the cake with 1 tablespoon of sugar.
- 4
Bake for 1h-1h10min, until the cake is golden brown on the edges and a knife inserted in the middle comes out clean.
- 5
Transfer to a cooling rack and let cool before serving.