Description
This Fresh Peach Cake is a delightful and moist dessert featuring layers of cinnamon-sugared peach slices nestled within a tender, creamy batter made from Greek yogurt, vanilla, and almond extracts. Perfect for showcasing fresh peaches in a simple, yet flavorful cake, it’s easy to prepare and offers a beautiful balance of fruity sweetness and subtle spice.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
- 2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches
- 2 large eggs, at room temperature
- 3/4 cup (180g) plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Fruit and Optional Ingredients
- 2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
- Optional: 1/2 teaspoon ground cinnamon
- Optional: confectioners’ sugar for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan thoroughly to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set the dry mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk the oil, 2/3 cup granulated sugar, eggs, plain Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest together until smooth and well combined.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Whisk carefully until the batter is creamy and slightly thick, with no dry flour remaining. The batter volume will be just over 3 cups.
- Prepare the Peaches: Toss the sliced peaches with 1 tablespoon of granulated sugar in a medium bowl. Divide the peaches into two halves, placing one half into a separate bowl. Add the optional ground cinnamon to one half and stir gently to coat evenly, creating flavorful cinnamon swirls within the cake.
- Layer the Cake: Spread half of the cake batter evenly into the greased springform pan. Arrange the cinnamon-coated peach slices in an even layer on top of the batter. Pour the remaining batter over the peaches, spreading it gently to cover. Finally, place the remaining sugared peach slices on top of the cake.
- Bake the Cake: Place the pan in the preheated oven and bake for 50–55 minutes. Around the 30-minute mark, cover the cake loosely with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and set the pan on a wire rack. Allow the cake to cool for at least 30 minutes before slicing, or cool completely. If desired, dust the top with confectioners’ sugar before serving for an elegant finish.
- Store Leftovers: Cover any leftovers and store them at room temperature for up to 2 days, or refrigerate for up to 5 days. Note that if you dusted the cake with confectioners’ sugar, it will melt and absorb into the cake after a few hours.
Notes
- You can use peeled or unpeeled peaches depending on your preference.
- Olive oil, vegetable oil, or melted coconut oil can be used interchangeably for the oil component.
- The cinnamon is optional; tossing only half the peaches in cinnamon creates delicious swirls without overpowering the whole cake.
- Ensure eggs and yogurt are at room temperature for best mixing results.
- If you prefer a sweeter cake, you can sprinkle a little extra sugar on the peaches or dust with additional confectioners’ sugar when serving.
- Use a 9-inch springform pan for easy removal of the cake and better presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
