Description
This Fresh Peach Cake is a moist and tender dessert featuring layers of cinnamon-swirled fresh peaches baked within a creamy, lemon- and almond-infused batter. Perfect for showcasing ripe, juicy peaches, this cake offers a delightful balance of sweetness and subtle tang from Greek yogurt, enhanced by warm cinnamon and aromatic vanilla and almond extracts. Ideal for a summer treat or any occasion that calls for a fresh fruit dessert.
Ingredients
Units
Scale
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
- 2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches
- 2 large eggs, at room temperature
- 3/4 cup (180g) plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Fruit and Optional Ingredients
- 2 cups (about 300-320g) sliced fresh peaches (peeled or unpeeled; about 3 peaches)
- optional: 1/2 teaspoon ground cinnamon
- optional: confectioners’ sugar for topping
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Mix wet ingredients: In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and lemon zest together until fully combined into a creamy, slightly thick batter.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is smooth and uniform with just over 3 cups of batter total.
- Prepare peaches: In a medium bowl, toss the peach slices with 1 tablespoon of sugar to coat evenly. Split the peaches into two halves; add cinnamon to one half and stir gently to coat. This creates a cinnamon peach layer with optional swirls.
- Assemble the cake layers: Pour and spread half the batter into the prepared pan evenly. Arrange the cinnamon-sugared peaches in a single layer on top of the batter. Spread the remaining batter carefully over the peaches. Lastly, place the remaining unsweetened or lightly sugared peaches evenly on top.
- Bake: Bake for 50–55 minutes or until a toothpick inserted into the cake’s center comes out clean. At the 30-minute mark, loosely tent the cake with aluminum foil to avoid over-browning the top.
- Cool and serve: Remove from the oven and place the pan on a wire rack to cool for at least 30 minutes or until completely cooled. Optionally, dust with confectioners’ sugar before slicing and serving.
- Storage: Cover leftovers and store at room temperature for up to 2 days or refrigerate for up to 5 days. Confectioners’ sugar topping may melt after a few hours.
Notes
- Freezing Instructions: Once cooled, wrap the cake tightly and freeze for up to 3 months. Thaw to room temperature before serving.
- Special Tools: Vegetable/Fruit Peeler, Glass Mixing Bowls, Whisk, Citrus Juicer & Zester, 9-inch Springform Pan, Cooling Rack, Sieve (for dusting confectioners’ sugar).
- Alternative Pans: You may use a 10-inch cast iron skillet or 9- to 10-inch square baking pan instead of the springform pan.
- Yogurt Substitutes: Nonfat, low-fat Greek yogurt, regular yogurt, or sour cream are all good substitutes. For a dairy-free option, use dairy-free yogurt.
- Peach Options: Fresh peaches are best. If using frozen, thaw and blot dry first. Canned peaches can be used but should be drained and patted dry for texture.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
