This yogurt peach cake makes use of summer’s fresh peaches to top a classic yogurt cake. It’s moist and flavorful and easy to make.
Yogurt cake is a simple recipe that many people in France have memorized. It’s perfect for dessert, served on its own or with ice cream or whipped cream. I’ve added fresh peach slices for a summer treat.
Ingredients
You’ll need the following ingredients to make this yogurt peach cake.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup granulated sugar, plus two tablespoons for sprinkling over the cake
- 1/2 cup vegetable oil (I use canola oil)
- 1 cup plain whole milk yogurt, regular or Greek
- 1 teaspoon vanilla extract
- 2 ripe peaches
Directions
Butter a spring-form pan. Line the bottom with parchment paper and butter the paper.
Preheat the oven to 350 degrees.
Sift the flour, baking powder and salt into a bowl. Set it aside for later.
Add the eggs and sugar to a large mixing bowl. Using a hand held mixer (or a whisk), beat the sugar and eggs until they are light and fluffy and the color is pale yellow (3 – 5 minutes).
Gradually add the oil to the egg and sugar mixture, blending it thoroughly.
Add the yogurt and vanilla to the bowl and beat it until blended.
Add the dry ingredients to the wet ingredients and fold them together, until there are no large lumps.
Cut the peaches vertically into quarters. Using a sharp knife, carefully peel the skin. It should remove easily when peaches are ripe. Cut the peach quarters into thinner slices and set them aside.
Scoop the cake batter into the baking pan and smooth out the top, so that the cake is relatively even. Add the peach slices to the top of the cake, gently pressing them into the surface (just enough that they adhere to the cake).
Sprinkle the top of the cake with the two tablespoons of sugar.
Put the pan on a baking sheet and bake it until it is light golden brown or until a cake tester comes out clean (about 45 minutes). If the cake is done, but not golden brown, you can turn on the broiler for just a couple of minutes and slightly brown the top. Watch it carefully, so that it doesn’t burn. Remove the cake from the oven.
Cool the cake on a cooling rack for about 10 minutes. Remove the sides of the pan and cool the cake completely before serving.
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