Peach and Yogurt Cake

Name: Peach and Yogurt Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Eggs 3; Type 00 flour 1.6 cups; Sugar 0.7 cup; Sunflower seed oil 5 ½ tbsp; Yogurt 1 cup; Baking powder 4 tsp; Vanilla extract to taste; Fine salt to taste; Nectarines 1 lb; Sugar 1 ½ tbsp; Nectarines 0.7 lb; Powdered sugar to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

Peach and Yogurt Cake is a soft, moist bake built around fresh peaches at their peak — ripe enough to be fragrant, but still firm enough to hold their shape as cubes folded throughout the batter. Every slice carries fruit in each bite rather than just across the top, and the yogurt keeps the crumb tender without weighing it down. The result is something wholesome and unfussy: the kind of cake that comes together quickly and disappears just as fast, whether you serve it warm or at room temperature.

It works at breakfast, alongside an afternoon coffee, or as a relaxed close to a meal — the multi-occasion flexibility comes from how balanced the crumb is, neither too rich nor too light. The peaches provide natural sweetness and a little moisture of their own, which means the batter doesn't need much else to feel generous. The one thing worth insisting on: choose peaches that are mature but not soft. That balance keeps the interior from turning dense and prevents the fruit from disappearing into the crumb as the cake bakes.

INGREDIENTS

Eggs 3

Type 00 flour 1.6 cups (190 g)

Sugar 0.7 cup (140 g)

Sunflower seed oil 5 ½ tbsp (75 g)

Yogurt 1 cup (250 g)

Baking powder 4 tsp (16 g)

Vanilla extract to taste

Fine salt to taste

Nectarines 1 lb (450 g)

For the topping: Sugar 1 ½ tbsp (20 g); Nectarines 0.7 lb (300 g)

For decoration: Powdered sugar to taste

Preparation

How to prepare Peach and Yogurt Cake

To make the peach and yogurt cake start by washing the clingstone peaches carefully. Then halve them 1 and remove the pits. Cut about 450 g of them into 4–5 mm (about 3/16 in) cubes 2 and set aside. Line a 9-inch (22 cm) round pan with parchment paper. Pour the eggs into a large bowl 3.

Start beating with electric beaters, then slowly add the sugar and continue working the mixture for a few minutes until it becomes pale, light and fluffy 5. Add the vanilla extract 6.

With the beaters running add the salt 7, the yogurt 8 and the vegetable oil 9.

Sift the flour and incorporate it little by little, mixing with the beaters at low speed 10. Then add the sifted baking powder 11 and mix just enough to obtain a smooth, lump-free batter 12.

Add the diced peaches 13 and gently fold them in with a spatula 14. Pour the batter into the pan (the 9-inch pan lined with parchment) 15 and level the surface.

At this point slice the remaining peaches (300 g) thinly, about 2–3 mm (about 1/16–1/8 in) 16 and arrange them on the cake surface, slightly overlapping 17 so they cover it evenly. Sprinkle with granulated sugar 18.

Bake in a preheated conventional oven at 338°F (170°C) on the middle rack for about 60 minutes. Always perform the toothpick test before removing from the oven: if it comes out dry, the cake is ready. Let the cake cool completely in the pan 19, then transfer it to a serving plate and finish with a dusting of powdered sugar 20 before serving 21.

Storage

The peach and yogurt cake keeps at room temperature, covered with a cake dome, for up to 2 days. If it’s very hot we recommend storing it in the refrigerator for up to 3 days and bringing it back to room temperature before serving. You can freeze it already sliced and thaw portions as needed.