Cinnamon Peach Yogurt Cake is all about peach chunks in a vanilla cake, with plenty of cinnamon and brown sugar. The cake is super moist, filled with warm cinnamon flavor and is studded with sliced peaches.
Why make peach yogurt cake
Peachy is delish! Peaches and yogurt are a great combination, especially when peaches are in season and super fresh. Use regular peaches or nectarines.
Simple ingredients. This cake uses simple ingredients like Greek yogurt, brown sugar, flour and eggs to create a tender and buttery cake texture. It's also full of fiber, vitamins, antioxidants and amazing flavor! The amazing peach cake.
Key Ingredients
- Flour: All-purpose flour or whole wheat flour.
- Greek yogurt: 2% milk fat Greek yogurt is a must-have for that rich, creamy milk flavor and softer texture. Adds fat for moisture and enhances the cake's taste
- Sugar: I used brown sugar here instead of refined white sugar.
- Cinnamon: Ceylon cinnamon for the win!
- Egg: Use a large egg for richness and structure.
- Baking powder & baking soda: Perfect for making the cake light and airy.
- Brown sugar: Brings caramelized flavor to the peaches.
- Powdered sugar: For decorating peach yogurt cake.
How to make peach yogurt cake
The first step is to prepare batter by mixing dry ingredients: flour, baking powder, baking soda and cinnamon into the liquid ingredients: eggs, Greek yogurt (make sure to use 2% fat), brown sugar and vanilla. Now add this delicious batter to the bottom of 9 inch spring form pan.
The next step is my favorite - adding those pretty peaches on top. It's very easy to do! Just make sure to slice peaches thinly - that's all there is to it.
Then arrange the inner part of peaches and make them look like a flower in the middle.
Finally sprinkle those beautiful peaches with a bit of brown sugar.
And the peach cake is ready for the oven! Bake at 350, for approximately 1 hour. Check for doneness by inserting a toothpick or using an edge of a butter knife that should come out clean from the middle part of the cake.
Tips on making peach yogurt cake a success
Use fresh peaches: I definitely prefer fresh peaches, even the ones that aren't that ripe are better than frozen and canned. They have the right texture and are brightly colored.
Let the cake cool after baking: After cake has cooled for about 40 minutes, release the cake from the springform pan.
FAQs
- What kind of pan should I use? Use 9 inch springform pan so that you can easily release the cake when it's done.
- Can I use canned peaches: Are frozen peaches available? Those are what I'd turn to before canned. Id defrost and drain them(maybe collect that- see if it's peachy tasting). They'd be more likely to hold their shape, taste more of peach and less of tinned peach.
- I want to use almond extract. Is it a good idea? I'm a huge fan of adding almond extract to fruit cakes and pies. Just a little as it's very strong, but that little bit brings out a lot of the peach notes and depth of flavor overall. Add it when you'd add vanilla.
Peach yogurt cake serving suggestions
If you like to snack during the day, Cinnamon Peach Yogurt cake can be your perfect go to snack that has fruit, fiber and vitamins all in one tasty dessert! I love a slice with my coffee for breakfast or with a chocolate martini after the dinner.
Storage
Peach Cinnamon Yogurt Cake stays fresh and moist for up to 3-5 days when kept in the refrigerator. Make sure to store it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out.
For longer storage, wrap the cake securely in plastic wrap or aluminum foil and freeze it for up to 3 months. This helps preserve its soft texture and peach flavor.
When you're ready to enjoy the peach cake, thaw it by removing it from the freezer and letting it sit at room temperature for about 15-20 minutes.
More fruit cakes
For more amazing, easy to make desserts that are full of fruit and nutrition, explore the following recipes:
- Instant Pot Apple Cinnamon Cake
- German Peach Kuchen Cake with Almond Streusel
- Peach and Blueberry Cream Cheese Tart
- Dairy Free Apple Cinnamon Cake
More peach recipes
Cinnamon Peach Yogurt Cake
Equipment
- 9 inch spring form pan
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour or whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
Liquid Ingredients
- 6 tablespoon butter (softened)
- 1 cup brown sugar + 1 tablespoon (for peach on top)
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup 2% milk fat Greek yogurt
Topping
- 2 large peaches (sliced into wedges)
- 2 teaspoon powdered sugar (for decoration)
Instructions
- Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the springform pan with butter or cooking spray.
Mix dry ingredients
- Sift flour, baking powder, baking soda, and cinnamon together into a medium bowl.
Mix liquid ingredients
- In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
- Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
- Keeping the mixer speed low, mix in the dry ingredients into liquid ingredients until combined. Do not overmix.
Cake assembly
- Transfer the cake batter to the springform pan.
- Top with sliced peaches, neatly arranging half of them around the edge and making a peach flower (see the photo) in the middle.
- Sprinkle peaches with 1 teaspoon brown sugar
Bake
- Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack.
- After cake has cooled for about 40 minutes, release the cake from the springform pan.
- Sprinkle with powdered sugar on top.
Sherly Ann Reyes says
Thank you for the delicious recipe. It was wonderful.
Olya says
I am glad you enjoyed it!