Make Ahead

Peach yogurt cake

January 22, 2016
3 Ratings
Photo by Kirthana | Theblurrylime
  • Serves 6 - 8
Author Notes

I used only half the amount of sugar that the recipe called for, and did a demerara-white sugar combo. The nuttiness of the demerara really comes through and enhances the flavour of the peaches in this cake.
Note : recipe adapted from Julia's Album. —Kirthana | Theblurrylime

What You'll Need
  • 1 1/2 cups all-purpose flour
  • 1/4 cup demerara sugar
  • 1/4 cup granulated white sugar (plus extra for sprinkling over the top)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 60 grams butter, at room temperature
  • 1/2 cup yogurt (I used full-fat)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 peaches, pitted and sliced into wedges
  • Icing sugar (for dusting over the top)
  1. Preheat oven to 180 C and grease a 9” spring-form / regular pan.
  2. Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
  3. Pour the prepared batter into the greased pan and arrange one layer of peach slices on top. (Note : I did 2 layers and added the 2nd layer of peaches halfway through cooking time). Once half-cooked, arrange another layer on top and sprinkle with sugar before putting the cake back into the oven to finish cooking.* You could do only 1 layer, in which case, sprinkle some granulated sugar on the peaches before you put the cake in the oven.

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