Peach Cake
This may not be a traditional coffee cake, but this Peach Cake does pair very well with a cup of coffee. A spongy cake with peachy slices on the top. Fruits everywhere - that's what I enjoy about summer time desserts.
Ingredients
- 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
Serving: 1wedgeCalories: 340kcalCarbohydrates: 44gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 293mgFiber: 1gSugar: 27g