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Peach Yogurt Cake
Servings Prep Time
8-12 15
Cook Time
Servings Prep Time
8-12 15
Cook Time
  • 3 fresh peachesfirm-ripe
  • 2cups all-purpose flour
  • 1 1/4cups granulated sugar
  • 3 large eggs
  • 1/2cup softened unsalted butterplus more for greasing
  • 1tsp baking powder
  • 1/2 salt
  • 1/2tsp ground cinnamon
  • 1/8tsp freshly ground nutmeg
  • 1tsp vanilla
  • 6oz. Yoplait vanilla yogurtlow-fat
  • 1Tbsp Turbinado sugaror raw sugar
  • powdered sugar for dusting
  1. Before you begin, let the butter soften. Let eggs and yogurt come to room temperature. Preheat the oven to 350ºF with rack in the middle. Butter a 9-inch springform pan on the bottom and around the sides. Meanwhile, cut the peaches in half and remove the pit (seed). Slice 1 peach into 1/4 inch slices, then chop into 1/2 inch chunks. Set aside. Slice the other 2 peaches into 1/4 inch slices.
  2. Meanwhile, in a bowl mix together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside.
  3. Use a hand mixer or stand mixer and whisk together the softened butter and granulated sugar until creamy. Then add the eggs 1 at a time, whisking after each addition. Add the vanilla and whisk again until combined.
  4. Add the flour mixture and mix well until combined, scraping the sides in between. Stir in the peach chunks.
  5. Pur the batter into the buttered springform pan. Level the top with a rubber spatula. Arrange the peach slices on top of batter in concentric circle as in photo. Sprinkle the turbinado sugar on top of peach slices.
  6. Bake in the preheated oven at 350ºF for about 1 hour or until a toothpick inserted in the middle comes out clean. Let cool in pan on a rack for 10 minutes. Then release the springform pan and let cake cool completely on a rack. Dust the top of the cake with a little powdered sugar.