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Peach Yogurt Cake with Fresh Peaches
Moist, tender peach yogurt cake made with fresh diced peaches in the batter and a layer of sliced peaches on top. This easy summer dessert comes together quickly and can be served warm or cooled, with a dusting of powdered sugar or a drizzle of vanilla glaze.
Servings: 8
Equipment
- 9-inch / 23 cm round cake tin
- Parchment paper or non-stick cooking spray
- Stand mixer with flat beater attachment (or hand mixer and large mixing bowl)
- Wire rack
- measuring cups and spoons
- spatula
Ingredients
For the Peach Cake
- ¾ cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup unsweetened plain yogurt
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup diced peaches
For the Topping
- 1 cup sliced peaches
For Serving (Optional)
- 2 teaspoons confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake tin or line the base and sides with parchment paper, then set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat with the flat beater attachment on medium-high speed for about 2 minutes, or until the mixture is pale and creamy.
- Add the eggs, yogurt, and vanilla extract to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, and salt to the mixer bowl. Beat on low speed until just combined and no streaks of flour remain.
- Fold in the diced peaches by hand, being careful not to overmix.
- Pour the batter into the prepared cake tin and smooth the top. Arrange the sliced peaches in a single layer over the surface of the batter.
- Bake for about 45 minutes, or until the cake springs back when lightly pressed in the center and a skewer or toothpick inserted into the middle comes out clean.
- Let the cake cool in the tin for 10 minutes, then remove it from the tin and transfer to a wire rack to cool completely.
- Once cooled, dust the top with confectioners’ sugar, if using, before slicing and serving.
Nutrition Facts
Peach Yogurt Cake with Fresh Peaches
Amount per Serving
Calories
381
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
108
mg
36
%
Sodium
316
mg
14
%
Potassium
189
mg
5
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
5
g
10
%
Vitamin A
754
IU
15
%
Vitamin C
2
mg
2
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* 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
Peach ripeness matters more than the variety. Freestone or cling, yellow or white—it doesn't change the outcome much. What does change things is ripeness: peaches that are firm enough to dice cleanly but soft enough to bruise if you toss them carelessly into the bowl are the sweet spot. Underripe peaches bake up a bit tough in the crumb, and truly mushy ones turn the batter watery instead of jammy.
Pat diced peaches dry before folding them in, even fresh ones. This isn't about canned fruit specifically—fresh peaches release juice the second you cut them, and a few minutes on a paper towel keeps that extra liquid from thinning your batter before it even hits the oven.
Don't skip greasing the sides of the tin, not just the bottom. The peach juice that bubbles up around the edges as it bakes can make the cake stick in spots the bottom-only grease misses, which matters more here than in a plain vanilla cake.
A glass or ceramic dish will need a few extra minutes. If metal isn't what you have on hand, expect the bake time to run a touch longer since glass holds heat differently, and check the center a few minutes past the original mark rather than pulling it right on time.
This batter is forgiving if your peaches vary in juiciness. Some batches you'll get denser fruit, some batches juicier—if the batter looks a shade wetter than usual once the peaches go in, an extra minute or two on the bake time evens it out without drying the crumb.
