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Fresh Peach Yogurt Cake

🇫🇷 France

Servings: 8-12 Prep: 10 minutes Cook: 1 hour Total: 1 hour

Ingredients

  • ½ cup (125g) unsalted butter, melted
  • 1 tbsp unsalted butter, for greasing the pan
  • 1½ cups (300g) granulated sugar
  • 1 tbsp granulated sugar, for sprinkling
  • ½ cup (130g) plain yogurt (2% fat)
  • 3 large eggs, at room temperature
  • ½ tbsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1½ tsp (8g) baking powder
  • ½ tsp salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 large ripe peaches (white or yellow), or 6 small, about 500g total, pitted

Steps

  1. Preheat oven to 350°F (180°C) with a rack in the center. Grease and flour a 9-inch cake pan and line the bottom with a parchment paper circle.
  2. In a large bowl, whisk together melted butter and sugar until smooth and slightly fluffy.
  3. Add yogurt, eggs, and vanilla extract; whisk until fully combined.
  4. Add flour, cinnamon, nutmeg, baking powder, and salt; whisk until just incorporated, without overmixing.
  5. Switch to a spatula and fold in the olive oil until the batter is smooth, thick, and glossy.
  6. Wash and dry the peaches, then cut them in half and remove the pits.
  7. Cut half of the peaches (250g) into cubes and the other half (250g) into slices.
  8. Fold the cubed peaches into the batter until just incorporated.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Arrange the sliced peaches on top in a decorative circular pattern, without pressing them into the batter.
  11. Sprinkle 1 tablespoon of sugar evenly over the top.
  12. Bake for 60–70 minutes, until edges are deep golden brown and a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly.
  13. Cool on a wire rack for at least 15 minutes before releasing the springform ring. Serve warm or at room temperature.

Source: www.pardonyourfrench.com