Description
This delightful Fresh Peach Cake is a cozy, fruit-filled dessert made with juicy peaches, creamy Greek yogurt, and warm vanilla and almond notes. With a tender crumb and golden top, it’s the perfect cake for summer brunches, potlucks, or an afternoon treat with coffee.
Ingredients
Scale
Essentials:
- 1 and 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable or canola oil
- 2/3 cup granulated sugar, plus 1 tablespoon for peaches
- 2 large eggs (room temperature)
- 3/4 cup plain Greek yogurt (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups sliced fresh peaches
Optional Add-Ons:
- 1/2 teaspoon ground cinnamon (sprinkled on half the peaches)
- Confectioners’ sugar (for topping)
Substitutions and Shortcuts:
- Substitute half the oil with applesauce for a lighter version
- Use regular plain yogurt or sour cream instead of Greek yogurt
- Use well-drained canned peaches or substitute with apples or blueberries
- Use a 1:1 gluten-free flour blend if needed (texture may vary)
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk oil, sugar, eggs, Greek yogurt, vanilla extract, almond extract, lemon juice, and zest until smooth. Add to dry ingredients and mix until just combined.
- Prepare Peaches: In a bowl, toss sliced peaches with 1 tablespoon sugar. If using cinnamon, sprinkle it on half the peaches.
- Layer the Cake: Pour half the batter into the pan. Top with half the sugared peaches. Spread remaining batter and top with the rest of the peaches.
- Bake: Bake for 50–55 minutes. Tent with foil after 30 minutes to prevent over-browning. Test doneness with a toothpick—it should come out clean or with a few crumbs.
- Cool: Let cool in the pan on a wire rack for at least 30 minutes.
- Serve: Optionally dust with confectioners’ sugar before serving.
- Store: Store leftovers covered at room temperature for 1 day or refrigerate for up to 4 days.
Notes
- This cake is best enjoyed the day it’s made when the peaches are juicy and vibrant.
- Use ripe but firm peaches to avoid sogginess.
- The almond extract adds a beautiful depth but is optional if you’re sensitive to it.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: undefined
Keywords: fresh peach cake, peach dessert, summer cake, homemade peach cake, fruit cake recipe, Greek yogurt cake, almond peach cake