Making a summer peach yogurt cake is always a staple in my house. While peaches are so abundant at the market, it’s special for me because I get it fresh from my tree. This year, I had to pick them earlier to avoid losing them all to critters. It was so sad to see so many of them were eaten by garden pests.
I enjoy ripe peaches in so many ways like in smoothies, pie, salads, as a snack, and cake. For this peach cake recipe pick the firm ripe fruit. If it’s too ripe and soft, there is more water content in it. Don’t worry if the skin is sort of fuzzy. When it’s cooked it does not taste like that at all. So I left the skin on.
As for flavorings, I found it worth adding vanilla, cinnamon and a bit of nutmeg to the batter. Low-fat vanilla yogurt and butter makes it moist and soft and the irresistible texture is almost like that of a coffee cake.
What makes this cake a show stopper is the topping with fresh peach slices arranged in a concentric circle. Then inside the cake, more peach chunks gets stirred in the batter and surprise your every bite. Trust me, everyone will go WOW! when they see the finished cake.
1/2cupsoftened unsalted butterplus more for greasing
1/8tspfreshly ground nutmeg
6oz.Yoplait vanilla yogurtlow-fat
1TbspTurbinado sugaror raw sugar
powdered sugar for dusting
Before you begin, let the butter soften. Let eggs and yogurt come to room temperature. Preheat the oven to 350ºF with rack in the middle. Butter a 9-inch springform pan on the bottom and around the sides. Meanwhile, cut the peaches in half and remove the pit (seed). Slice 1 peach into 1/4 inch slices, then chop into 1/2 inch chunks. Set aside. Slice the other 2 peaches into 1/4 inch slices.
Meanwhile, in a bowl mix together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside.
Use a hand mixer or stand mixer and whisk together the softened butter and granulated sugar until creamy. Then add the eggs 1 at a time, whisking after each addition. Add the vanilla and whisk again until combined.
Add the flour mixture and mix well until combined, scraping the sides in between. Stir in the peach chunks.
Pur the batter into the buttered springform pan. Level the top with a rubber spatula. Arrange the peach slices on top of batter in concentric circle as in photo. Sprinkle the turbinado sugar on top of peach slices.
Bake in the preheated oven at 350ºF for about 1 hour or until a toothpick inserted in the middle comes out clean. Let cool in pan on a rack for 10 minutes. Then release the springform pan and let cake cool completely on a rack. Dust the top of the cake with a little powdered sugar.