Peach and Yogurt Cake
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
So, here's the thing, if you're on the hunt for a dessert that really captures the essence of Italian baking, the peach yogurt cake is a must-try. Seriously good stuff. This cake is moist and bursting with the natural sweetness of fresh peaches. It’s like a bite of summer—really, really tasty. Plus, in Italy, the peach cake recipe is loved because it lets the fruit’s flavor shine. You gotta use fresh, ripe peaches that are still a bit firm, so they hold their shape while baking. And look, the yogurt? It keeps the cake extra tender and light. Perfect for breakfast, an afternoon snack, or just a simple dessert after dinner. And as it bakes, your kitchen fills with this sweet, fruity aroma that's pretty much impossible to resist.
And here's the deal: Italian bakers keep this yogurt cake recipe on hand when peach season rolls around. There are so many variations, like skillet peach cakes or pan di pesche, or even summer strudels with a peachy twist. And if you want a bit of a crunchy crust, maybe sprinkle sugar on top before baking. But honestly, many prefer to let the fruit steal the show. No matter how you make it, this cake stays soft and golden, with juicy chunks of peach in every slice. Super easy—just grab some good peaches and a bit of yogurt, and you’re set. This homemade peach cake is perfect when you want something fresh and special without all the fuss. Enjoy it warm or cooled; it always hits the spot when you’re craving an Italian fruit cake that’s both simple and moist. And you know what? Whether you're having it with morning coffee or serving it as an evening dessert, this cake is sure to become a staple in your baking repertoire.
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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
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.