This is the cake to make when you have two ripe peaches sitting on the counter and nothing else planned for a Sunday afternoon. The batter is straightforward, butter, sugar, egg, yogurt, flour, and the peaches go in two ways: chopped into the batter so every wedge has fruit throughout, and arranged on top so they caramelize slightly in the oven. A light sprinkling of sugar on top is optional but produces a slightly crispier, more golden surface that makes a good-looking cake, one you photograph before you cut into it.
Yogurt in the batter adds moisture and a faint tang that keeps the sweetness of the peach from going flat, and the cake stays tender for several days without drying out. The 6-inch spring form produces four proper wedges, the right amount for two people to eat over a couple of days, or to share with the kind of afternoon that calls for cake and no particular occasion.
Why This Works
Yogurt is the ingredient that makes this cake noticeably different from a standard butter cake. It adds moisture and a gentle acidity that reacts with the baking powder to produce a lighter, more tender crumb, closer in texture to a good muffin than a dense cake. Putting the peaches in two ways, chopped through the batter and sliced on top, means the fruit is present in every bite rather than just on the surface. The slices on top lose their moisture to the heat and concentrate in flavor as they bake, which is why the top of the cake tastes more intensely of peach than the interior.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- All-purpose flour
- Baking powder
- Butter
- Granulated sugar
- Egg – help the cake rise and add moisture.
- Yogurt
- Vanilla extract – will enhance the flavors of the peach cake.
- Peaches – use ripe peaches for the best flavor and peel them.
Before you begin, watch this quick video below, it shows how the recipe comes together and what to look for along the way.
How to Make This 6-inch Peach Cake
Step 1 – Beat the butter with a mixer until creamy. Add the sugar and beat until fluffy and pale.
Step 2 – Add the egg to the mixture and beat well.
Step 3 – Beat in the yogurt and the vanilla extract.
Step 4 – Mix the flour with baking powder and salt and add this gradually to the mixture until just combined.
Step 5 – Peel and pit the peaches and chop most of it. Leave a few slices aside to place on top of the cake.
Fold the chopped peaches into the batter.
Step 6 – Spread batter into 6-inch spring form pan (buttered) and place the peach slices on top. Sprinkle with some additional granulated sugar (this step is optional but may lead to a crispy golden top).
Step 7 – Bake the cake in a preheated oven of 350°F. until the top is tender, not jelly and delicate but firm and a toothpick comes out nearly clean. This will take about 35-40 minutes.
Alternatives & Substitutes
- If you cannot find ripe peaches, think about nectarines, plums or apricots.
- Yogurt can be replaced by sour cream.
Frequently Asked Questions
Yes, you can. Fresh peaches are in my opinion the best, but frozen or canned are worthy substitutes, especially when the peach season is over. Thaw and drain frozen peaches and drain canned peaches before adding to the batter.
This peach cake can be kept at room temperature for 2-3 days. If you want to keep it longer, store it in the refrigerator.
Yes, you can freeze it for about 2-3 months. Wrap the cake in aluminum foil or store in an airtight container.
Other Peach Recipes to Try
Peach Cake
Pin Recipe FacebookIngredients
- 76 grams butter, softened
- 90 grams granulated sugar
- 27 grams yogurt , (NOTE 1)
- 1 1/4 teaspoon vanilla extract
- 1 egg, large
- 80 grams all-purpose flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 180 grams peaches , (NOTE 2)
- 1/2 teaspoon sugar, optional (NOTE 3)
Instructions
- Preheat the oven to 350°F. Grease a 6-inch spring form.
- Mix flour, baking powder and salt.
- Peel and pit the peaches. Chop all of it, except 5 or 6 slices to cover the top of the cake before baking.
- Beat butter with a mixture until creamy. Add the granulated sugar and mix until fluffy and pale.
- Add the egg to the mixture and beat well.
- Beat in the yogurt and the vanilla extract.
- Gradually add the flour mixture and mix, until combined.
- Fold the chopped peaches into the batter.
- Transfer batter into a lightly buttered spring form (6 inches).
- Divide peach slices over the top in any pattern you like.
- Sprinkle with sugar. This is an optional step.
- Bake cake in oven for about 35-40 minutes or until the top is tender, not jelly and delicate but firm and a toothpick comes out nearly clean.
- Cool in pan for at least 30 minutes. Then remove ring and cool until desired temperature.
Notes
- You can use sour cream instead of yogurt
- If you don’t have peaches, you can use nectarines.
- Sprinkling the top with sugar is an option, it may result in a browner and crispier top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.