The yogurt and peach cake is a soft, simple, and genuine dessert perfect for breakfast or an afternoon snack for the whole family. It’s really easy to prepare; all you need is a bowl and an electric whisk.
Peaches are one of the fruits I love the most; sweet, juicy, and aromatic, they are fantastic in all types of desserts and even in summer salads. The Nectarine from Romagna is definitely my favorite variety, the skin is very firm, and the flesh is firm, making it perfect for preparing cakes and desserts like peach pastry cream, peach and cream cups with amaretti, or the flourless ricotta and peach cake.
To prepare the yogurt and peach cake, use firm and sweet fruits, especially if you want to replicate the peach arrangement you see in the photo; using overly ripe peaches will release a lot of liquid during baking, causing them to sink into the batter.
As I always say, if you don’t like seed oil, you can use butter, in this case, you’ll need 3 1/2 oz and you’ll need to leave it at room temperature until it’s very soft.
Also try the other peach recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 2,135.93 (Kcal)
- Carbohydrates 345.65 (g) of which sugars 177.98 (g)
- Proteins 38.07 (g)
- Fat 77.17 (g) of which saturated 19.09 (g)of which unsaturated 53.96 (g)
- Fibers 8.70 (g)
- Sodium 219.43 (mg)
Indicative values for a portion of 800 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 1/3 cups all-purpose flour
- 3/4 cups potato starch
- 3/4 cups sugar
- 1/2 cups plain yogurt (1 container)
- 3 eggs (medium)
- 2/3 cup peanut oil (or 3 1/2 oz softened butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 3 nectarines (or other firm and sweet peaches)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Pan springform, 9 inches
- 1 Spatula
- 1 Scale
- 1 Sieve
Procedure
Sift the flour, potato starch, and baking powder, and set aside.
Wash the peaches, dry them, and cut into thin slices, set aside.
In a large bowl, beat the eggs with the sugar until you get a light and frothy mixture. Using room temperature eggs is essential for the success of the recipe.
Add the yogurt, lemon zest, and vanilla to the mixture, gently fold in with the spatula to keep it airy.Fold in half of the flour mixture with the spatula, then add the oil and the remaining flour mixture; it is important to gently mix from the bottom up to avoid deflating the batter.
Butter and flour a 9-inch springform pan, transfer the mixture into the pan and distribute the peach slices on the surface.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Always use the toothpick test to check its doneness; if necessary, extend the baking time by a few minutes.
The yogurt and peach cake is ready, let it cool, dust with powdered sugar, and serve.
Advice
The yogurt and peach cake can be stored at room temperature for two or three days; keep it in a cake holder.
If the external temperature is high, I recommend storing it in the fridge and leaving it at room temperature for 30 minutes before serving, or slightly warming the portion you need in the microwave.
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