This yogurt and peach cake is the perfect way to enjoy the last of the summer peaches. The cake is incredibly moist thanks to the yogurt and almond flour, while the fresh peaches add a burst of sweetness in every bite. Topped with a sprinkle of brown sugar for a subtle caramelized finish, this cake is perfect for any occasion, whether it’s a simple afternoon treat or a weekend dessert.
Why You’ll Love This Recipe
This peach cake is easy to prepare, yet the result is a moist, tender, and flavorful cake that’s hard to resist. The combination of yogurt and almond flour gives it a soft texture, while the peaches add a natural sweetness and juiciness. The brown sugar sprinkled on top creates a lovely golden crust, making every bite a delight. It’s a versatile cake that works for breakfast, brunch, or dessert, and the light sweetness makes it a great everyday treat.
Perfect Occasion
This peach yogurt cake is ideal for summer get-togethers, brunches, or tea time. It’s also perfect for serving as a light dessert after dinner, especially when paired with a dollop of whipped cream or a scoop of vanilla ice cream. The cake is easy to make ahead, and it stays moist for days, making it great for snacking or sharing with friends and family.
Decoration Tips
For an extra touch of elegance, dust the top of the cake with powdered sugar once it’s cooled, or drizzle it with a light glaze made from powdered sugar and lemon juice. If you want to add a bit of texture, sprinkle some slivered almonds on top before baking. You can also garnish with fresh mint leaves or a few extra peach slices for a beautiful presentation.
Ingredients (for a 20 cm cake pan):
- 1 plain yogurt (125g)
- 3 eggs
- 2 teaspoons liquid vanilla extract
- 125g sugar
- 40g grapeseed oil (or any neutral oil)
- 200g flour
- 8g baking powder
- 160g almond flour
- 2-3 peaches, thinly sliced
- Brown sugar for sprinkling
Instructions:
- Prepare the Wet Ingredients:
In a large mixing bowl, combine the yogurt, eggs, and vanilla extract. Whisk until well combined. Add the sugar and mix thoroughly. Then, slowly pour in the oil, mixing until everything is smooth and fully incorporated. - Add the Dry Ingredients:
Sift the flour and baking powder into the wet mixture. Add the almond flour and gently fold everything together until well combined. - Add the Peaches:
Gently fold in the thinly sliced peaches, being careful not to overmix. Pour the batter into a greased 20 cm cake pan. Arrange additional peach slices on top of the batter for decoration. - Sprinkle with Brown Sugar:
Sprinkle a generous amount of brown sugar over the top of the cake. This will give the cake a beautiful golden color and a slight caramelized crunch. - Bake the Cake:
Preheat your oven to 180°C (350°F). Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil during the last few minutes of baking. - Cool and Serve:
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve as is, or with a side of whipped cream or ice cream.
Enjoy!