Heavenly Greek Yogurt Peach Cake
Fresh, sweet, juicy peaches adorn this moist, succulent Greek yogurt cake.
Servings: 10 Servings
Calories: 321kcal
Ingredients
- ½ cup unsalted butter room temperature
- 1½ cup granulated sugar divided
- 2 eggs at room temperature
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon vanilla or almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 peaches (ripe or frozen peaches, peeled, pitted, and sliced)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch baking pan or spring-form pan. Line with parchment paper if desired for easiest removal.
- Using an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
- Add the eggs, one at a time, mixing on low, then the Greek yogurt and vanilla, and mix until the batter is smooth.
- In a separate bowl, sift or whisk together the flour, baking soda, baking powder, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet batter and mix just until just incorporated.
- In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan, using a spoon or knife.
- Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
- Spread the remaining batter on top, adding the remaining peaches on top, and sprinkle with the remaining sugar mixture.
- Bake the cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Notes
For healthier options, use sugars like Lakanto to make sugar-free.
Nutrition
Calories: 321kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 241mg | Potassium: 165mg | Fiber: 2g | Sugar: 34g | Vitamin A: 478IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg