I absolutely love this yogurt peach cake recipe because it perfectly combines the warm, buttery sweetness of a classic cake with the fresh, juicy burst of ripe peaches, creating a slice of summer in every bite. Plus, the yogurt makes it incredibly moist and light, ensuring indulgence without the guilt, which is exactly what I need to impress at brunch gatherings with friends!
Fresh Peach Yogurt Cake combines the juicy ripeness of summer peaches with the rich creaminess of yogurt. It has a base of 1 and 1/2 cups all-purpose flour.
There is a hint of vanilla. The balance of baking powder and baking soda is just right.
The result is a light, moist cake.
Ingredients
All-purpose flour: Supplies the structure from carbohydrates; serves as the cake’s base for texture.
Butter (not salted): Improves taste; makes cookies chewy and tender; provides a healthy source of fat.
Sugar, in its granulated form, sweetens the cake, makes it rise, and is crucial for caramelization and crust.
Yogurt, plain: imparts moisture and a touch of acidity; provides protein and beneficial bacteria.
Mature peaches: Their sweetness and juiciness; are abundant in vitamins A and C.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 to 3 ripe peaches, peeled, pitted, and diced
- Optional: powdered sugar for dusting
Instructions
1. Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it. If you want to ensure that the cake comes out of the pan with ease, consider lining the bottom with parchment paper.
2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt. Whisk them together and put them aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, a process that should take about 2-3 minutes.
4. In the butter mixture, add the eggs one at a time, incorporating each completely before moving on to the next. After the last egg has been added, blend in the vanilla extract.
5. In the large bowl, gradually mix in the dry ingredients with the wet ingredients. Alternate with the yogurt, mixing in the flour mixture first and last. Stir until combined.
6. Using a spatula, gently fold in the diced peaches, being careful not to overmix.
7. Evenly distribute the batter into the prepared cake pan, using a spatula to ensure an even spread throughout the pan.
8. In a preheated oven, bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Take the cake from the oven and allow it to rest in the pan for approximately 10 minutes. After this brief cooling period, invert the pan and gently shake it until the cake releases from the pan. If the cake resists coming out, use a rubber spatula to separate the edges of the cake and pan and then try again. When the cake has come out, place it on a wire rack and allow it to cool completely.
10. Allow the cake to cool before optionally dusting it with powdered sugar. Then serve it. Enjoy your yogurt peach cake with friends and family.
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Kitchen scale (optional, for precise measurements)
12. Knife
13. Peeler (optional, for peaches)
14. Spoon or spatula for mixing
15. Toothpick
16. Wire cooling rack
FAQ
- Q: Can I use frozen peaches instead of fresh?A: Yes, frozen peaches can be used. Be sure to completely thaw and thoroughly dry the peaches before mixing them into the batter.
- Q: What type of yogurt works best for this cake?It is recommended that you use plain yogurt; however, for a thicker texture, you can use Greek yogurt. Do not use flavored yogurts in this recipe, as they will alter the flavor balance of the cake.
- Q: Can I substitute butter with oil?B: The butter can be replaced with an equal amount of oil, but the cake may be slightly denser.
- Q: How should I store the cake?A: Keep the cake in a sealed container and either store it at room temperature or in the refrigerator. It will stay fresh for 2 days at room temperature and for 7 days in the refrigerator.
- Q: Can I make this cake gluten-free?Yes, for best results, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Q: Is it necessary to peel the peaches?Recommended for a smoother cake texture, peeling is not required if you prefer the skin.
- Q: Can I add other fruits to this cake?Q: Can I add other fruits to this cake, like berries or stone fruits?
A: Yes, you can add berries or stone fruits, but ensure the total fruit quantity remains similar to avoid a soggy cake.
Substitutions and Variations
Whole wheat flour or a gluten-free flour blend can be used instead of all-purpose flour.
Coconut oil or margarine can replace unsalted butter in equal amounts.
Greek yogurt or sour cream can be used to replace plain yogurt.
Coconut sugar or maple syrup can be used in place of granulated sugar (with adjustments made to the quantity according to personal taste).
Nectarines or drained canned peaches can substitute for fresh peaches.
Pro Tips
1. Use Room Temperature Ingredients: Ensure that the butter, eggs, and yogurt are at room temperature before starting. This helps the ingredients blend more smoothly, resulting in a better texture for your cake.
2. Test Peach Ripeness: To enhance the flavor, use ripe peaches for a naturally sweeter taste. You can tell if a peach is ripe if it yields to gentle pressure and has a fragrant aroma.
3. Avoid Overmixing: When incorporating the peaches, gently fold them into the batter. Overmixing can cause the batter to become dense and affect the cake’s texture.
4. Check for Doneness: Since oven temperatures can vary, start checking the cake for doneness a few minutes early. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is done.
5. Enhance Flavor with Citrus: For a subtle flavor boost, consider adding a teaspoon of orange or lemon zest to the batter when you add the vanilla extract. This adds a hint of citrus that complements the peaches well.
Fresh Peach Yogurt Cake Recipe
My favorite Fresh Peach Yogurt Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Kitchen scale (optional, for precise measurements)
12. Knife
13. Peeler (optional, for peaches)
14. Spoon or spatula for mixing
15. Toothpick
16. Wire cooling rack
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 to 3 ripe peaches, peeled, pitted, and diced
- Optional: powdered sugar for dusting
Instructions:
1. Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it. If you want to ensure that the cake comes out of the pan with ease, consider lining the bottom with parchment paper.
2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt. Whisk them together and put them aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, a process that should take about 2-3 minutes.
4. In the butter mixture, add the eggs one at a time, incorporating each completely before moving on to the next. After the last egg has been added, blend in the vanilla extract.
5. In the large bowl, gradually mix in the dry ingredients with the wet ingredients. Alternate with the yogurt, mixing in the flour mixture first and last. Stir until combined.
6. Using a spatula, gently fold in the diced peaches, being careful not to overmix.
7. Evenly distribute the batter into the prepared cake pan, using a spatula to ensure an even spread throughout the pan.
8. In a preheated oven, bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Take the cake from the oven and allow it to rest in the pan for approximately 10 minutes. After this brief cooling period, invert the pan and gently shake it until the cake releases from the pan. If the cake resists coming out, use a rubber spatula to separate the edges of the cake and pan and then try again. When the cake has come out, place it on a wire rack and allow it to cool completely.
10. Allow the cake to cool before optionally dusting it with powdered sugar. Then serve it. Enjoy your yogurt peach cake with friends and family.
