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Cinnamon Peach Yogurt Cake
This moist Cinnamon Peach Yogurt Cake bakes fresh peach slices right into a brown sugar and cinnamon batter made with 2% Greek yogurt for a tender, buttery crumb. Made in a 9-inch springform pan, it's a simple one-bowl peach dessert that stays soft for days and works as a snack, breakfast cake, or coffee-table dessert.
Servings: 8 slices
slices
Equipment
- 9 inch spring form pan
Ingredients
Dry Ingredients
- 1 ½ cups 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.
Nutrition Facts
Cinnamon Peach Yogurt Cake
Amount per Serving
Calories
263
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Cholesterol
56
mg
19
%
Sodium
140
mg
6
%
Potassium
236
mg
7
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
28
g
31
%
Protein
6
g
12
%
Vitamin A
360
IU
7
%
Vitamin C
2.5
mg
3
%
Calcium
53
mg
5
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Peaches: Fresh, ripe peaches make the biggest difference here, so grab ones that give slightly when you press them and smell sweet at the stem. If they're a touch firm, that's fine too — they'll still soften nicely in the oven, just won't caramelize quite as much on top.
Yogurt: Stick with 2% Greek yogurt if you can. I've tested this with 0% and full-fat, and 2% is the sweet spot for a crumb that's tender but not dense or dry.
Flour swap: Whole wheat flour is my go-to for this cake since it holds up better against the juicy peaches, but all-purpose flour works fine too if that's what's in your pantry — the cake will just be a touch lighter in color and texture.
Pan size: A 9-inch springform pan is what I use every time. If you only have an 8-inch, the cake will be thicker and need a few extra minutes in the oven, so start checking around the hour mark rather than at 50 minutes.
Doneness: Always test with a toothpick right under the peach layer, not at the edge of the pan, since that center section stays wetter the longest.
Cooling: Give the cake the full 40 minutes to cool before releasing the springform sides. I know it's tempting to unlatch it early, but a warm cake will crumble apart much easier than one that's had time to set.
Storage: Keeps well in the fridge for 3 to 5 days in an airtight container, or in the freezer for up to 3 months wrapped tightly in plastic and foil.
Almond extract: Totally optional, but a small splash alongside the vanilla deepens the peach flavor more than you'd expect from such a small amount.
