The PEACH AND YOGURT CAKE is a classic of home cooking: a tasty, wholesome dessert that brings a smile to our faces, reminding us of the simple, honest dishes of our childhood. Perfect for breakfast or an afternoon snack, it can also be served as a dessert, perhaps accompanied by a light custard. The recipe I suggest, tried many times with success, is generous in fruit chunks and contains very little fat—yet it is not lacking in taste or fragrance.
This baked dessert takes advantage of the sweetness of ripe peach flesh and the creaminess of yogurt to give the batter the softness and moistness that make you want to devour it slice after slice. The crisp top, the large fruit pieces and the lemon scent complete the work, giving us a classic mom’s cake: beautiful, delicious and nourishing.
SEE OTHER RECIPES WITH PEACHES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 239.56 (Kcal)
- Carbohydrates 44.20 (g) of which sugars 26.41 (g)
- Proteins 5.60 (g)
- Fat 5.86 (g) of which saturated 1.10 (g)of which unsaturated 4.34 (g)
- Fibers 1.36 (g)
- Sodium 76.86 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb yellow peaches (about 3 cups sliced (450 g))
- 2 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 pinch salt
- 2 1/2 tbsp sunflower oil
- 2/3 cup plain yogurt
- lemon zest
- 1 2/3 cup all-purpose flour
- 2 1/2 tsp baking powder
- as needed sugar (for the surface)
Tools
- 1 Pan
- 1 Electric mixer
- 1 Bowl
- 1 Sieve
Steps
Preparing the PEACH AND YOGURT CAKE is child’s play.
In a bowl, whisk the eggs with the sugar and a pinch of salt until the mixture is pale and frothy. Then add the lemon zest, slowly drizzle in the oil, stir in the yogurt and mix well.
Add the sifted flour and baking powder and mix until you obtain a smooth batter.
Finally add one and a half peaches (peeled and cut into cubes). Toss the cubes in flour (this way they will distribute evenly in the cake without sinking to the bottom), shake off the excess flour and fold them into the batter.
Gently fold the peaches in with a spatula and pour the peach cake batter into a 8-inch springform pan that has been buttered and floured.
Arrange the remaining half peach on top, sliced not too thinly. Sprinkle the surface with granulated sugar and bake in a preheated oven at 356°F for 40–50 minutes. Check for doneness with the classic toothpick test: inserted into the center of the cake it should come out clean.
When baked, remove the cake from the oven and let it cool completely before removing it from the pan. If desired, dust generously with powdered sugar.
