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 requires only one bowl.

Start by whisking together melted butter with sugar until fluffy. Whisk in yogurt, eggs and vanilla extract. Add the dry ingredients (flour, cinnamon, nutmeg, baking powder and salt) and whisk again until just incorporated. Finally, fold in extra virgin olive oil to make the batter thick, yet smooth and shiny. Transfer the batter into a prepare spring-form pan and smooth the top out with the back of a spoon.

Before baking, the cake is finished by simply placing peach slices on top of the cake, with a sprinkle of sugar. 

My cooking notes:

• Use 2% m.f. Plain Yogurt.I have tried this recipe with different types of yogurt: 2% m.f; Greek yogurt and Skyr. Surprisingly, the yogurt that produces the best cake texture and taste is the one made with 2% m.f. You want a cake that is dense enough but also airy and bouncy and the 2%m.f. yogurt cake version is exactly that. Avoid flavored yogurt, only use plain.
• Any variety of peaches work well for this cake. Make sure they are ripe and wash them before using. Use fresh peaches, not canned (which would release too much water/moisture while baking). This cakes works great with plums or apricots too.

I hope you’ll love this Fresh Peach Yogurt Cake. It is perfectly moist and just dense enough, with the peaches bringing a nice fruitiness to it. This is a simple, quick and versatile recipe that you can also make with fresh apricots, nectarines or plums if you wish.

Serve it slightly warm or cool, on its own or with a caramel sauce or vanilla ice cream on top.

You may also like:

• Poached Pear Vanilla Yogurt Cake 
• Orange Yogurt Cake 
• Breton Pound Cake 
• Apricot Olive Oil Cake 

Fresh Peach Yogurt Cake

Print Recipe

Serves: 8-12 people Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 9 voted )

Ingredients

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

Pre-heat your oven to 350ºF (180ºC) with a rack in the middle. Grease and flour a 9-inch (22.9cm) spring form pan.

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.

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.

Bake for 1h-1h10min, until the cake is golden brown on the edges and a knife inserted in the middle comes out clean.

Transfer to a cooling rack and let cool before serving.

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