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Peach Cake (Yogurt)

peachcakesbThis easy recipe for fresh peach cake is a wonderful way to showcase sweet peaches when they’re in season. Soft and tender with a creamy crumb, and featuring 2 layers of juicy peaches for extra peach flavour in every bite, this cake needs no topping or decorating (though a dusting of confectioners' sugar is always welcome). It’s the perfect treat to enjoy on a porch swing with a glass of iced tea - or wherever you find summertime bliss.

1½ cups all-purpose flour, unbleached, spooned and leveled (188 g)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
½ cup oil, such as; olive oil, vegetable oil, or melted coconut oil) (120 mL)
⅔ cup granulated sugar + 1 Tbsp. for the peaches (133 g)
2 large eggs, at room temperature
¾ cup plain Greek yogurt, at room temperature (180 g)
1 tsp. pure vanilla extract
½ tsp. pure almond extract
1 Tbsp. lemon juice, freshly squeezed
1 tsp. lemon zest, freshly grated
2 cups sliced fresh peaches, peeled or unpeeled (~3 peaches or 320 g)
½ tsp. ground cinnamon

Garnish:
confectioners’ sugar

Preheat the oven to 350°F (177°C) and grease a 9" springform pan.

In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, ⅔ cup (133 g) sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined. Batter is creamy and slightly thick. You will have just over 3 cups of batter.

In a medium bowl, toss the peach slices with 1 Tbsp. of sugar to coat. Divide in half, moving half of the peaches to another bowl. Add cinnamon to one half of the peaches and gently stir to coat. The cinnamon is optional. You could also toss ALL of the peaches in the cinnamon; I like to toss only half so the center of the cake has plenty of cinnamon swirls.

Pour and spread half the batter (just eyeball it) into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter on top of the cinnamon peach layer. Place remaining sugared peaches on top.

Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning.

Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely. Dust with confectioners’ sugar, if desired, before serving.

Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.

Cook's Notes:

  • Freezing Instructions: Cover baked and cooled cake tightly and freeze for up to 3 months. Bring to room temperature before serving.
  • Special Tools (affiliate links): Vegetable/Fruit Peeler | Glass Mixing Bowls | Whisk | Citrus Juicer & Zester | 9" Springform Pan | Cooling Rack | Sieve (for dusting confectioners’ sugar)
  • Can I Make This in a Different Pan? The recipe is designed for a 9-inch springform pan, but you could also use a 10" cast iron skillet. A 9" or 10" square baking pan work too. I also have a recipe for a peach Bundt cake, and a peach quick bread if you want to try those instead.
  • Yogurt: I tested this cake with nonfat and low-fat Greek yogurt, regular yogurt, and sour cream - all were excellent. Greek yogurt added a little more tang and structure, though. You could also use a dairy-free yogurt to make this cake dairy free.
  • Peaches: Fresh peaches are the best option for this fresh peach cake. If you must use frozen peach slices, thaw and then blot them dry before using. Canned peaches would be fine in a pinch, but the texture is much better with fresh. If using canned, be sure to drain and blot dry first.