Description
A moist and flavorful fresh peach cake that combines sweet, juicy peaches with a tender, yogurt-based batter, enhanced by a hint of almond and lemon zest. This delightful, spiced dessert features layers of cinnamon-sugared peaches and is perfected with an optional dusting of confectioners’ sugar.
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 & Spices
- 2 cups (about 300–320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
- optional: 1/2 teaspoon ground cinnamon
Topping
- optional: confectioners’ sugar for topping
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan to prevent sticking during baking.
- Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients. In a medium bowl, whisk together the oil, 2/3 cup granulated sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until smooth and fully incorporated.
- Mix Wet and Dry Ingredients. Pour the wet mixture into the bowl with dry ingredients and whisk until just combined, forming a creamy and slightly thick batter totaling just over 3 cups.
- Prepare Peaches. In a medium bowl, toss sliced peaches with 1 tablespoon granulated sugar to coat evenly. Split the peaches in half; add optional ground cinnamon to one half and gently stir to combine, creating a cinnamon peach layer.
- Assemble Cake Layers. Pour and spread half of the batter evenly into the prepared springform pan. Layer the cinnamon-sugared peaches over the batter in an even layer. Pour the remaining batter evenly over the peach layer, and top with the remaining plain sugared peaches.
- Bake the Cake. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Around the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning on top.
- Cool and Serve. Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for at least 30 minutes or until completely cooled. Optionally dust the top with confectioners’ sugar before serving.
- Store Leftovers. Cover any leftovers and store at room temperature for up to 2 days or refrigerate for up to 5 days. Note that a dusting of confectioners’ sugar may dissolve after a few hours.
Notes
- The lemon juice and zest add brightness that enhances the peach flavor.
- Using Greek yogurt makes the cake moist while adding protein and tang.
- The optional cinnamon creates a warm spice contrast but can be omitted or adjusted to taste.
- You can peel or leave the peach skins on depending on your texture preference.
- Allow the cake to cool properly before slicing to ensure clean slices.
- For best flavor, use ripe, juicy peaches that are in season.
