A sweet, moist, cinnamon cake loaded with peaches and lightened up with Greek yogurt! Drizzle the cake with vanilla bean glaze for a delicious summer dessert!
Half way through another week, woohoo! This week has been going by pretty slow for me. I don’t know if it’s the heat that’s bringing me down or something else. I’ve had a total lack of motivation to work and would prefer to just lay in bed and binge watch Netflix shows all day. Sadly, watching Netflix all day doesn’t pay bills or leave me with any money to do fun things on the weekends, wouldn’t it be great if it actually did?! To help motivate myself to get through the rest of this work week and you too if you’re having a week like I am, I made a Cinnamon Peach Yogurt Cake.
I know what you’re thinking, “Oh geez here we go with the peaches again”! I’m not going to lie, there will be a few more peach recipes showing up in the next month, but I promise I’ll break them up with other delicious recipes and not bombard you for a week straight with peach-a-palooza!
This cinnamon peach yogurt cake is not only full of peaches and tasting oh so good, but it’s also lightened up and kept extra moist by using lots of Greek yogurt! So this totally means you can have two slices, you bet your booty I did! This is an 8″ single layer cake, I tend to steer clear from baking layer cakes because all I need is a huge layer cake staring me in the face and daring me to sneak just one more slice. Not to mention I have yet to perfect frosting a layer cake. All you cake bakers/decorators out there, props to you and your awesome frosting skills, I envy you!
After your pretty little cinnamon peach cake is baked, let it cool completely. Then, go ahead and be a little naughty and spoon the awesome vanilla bean glaze all over the top. Since the cake’s lightened up, we can afford to be a little naughty and add the glaze, right? My favorite part about the glaze besides those flecks of vanilla bean, was how it filled the indentations where the peach slices on top had sunk down when the cake baked. It’s like a little swimming pool of vanilla bean glaze, be sure you get one of those slices!
Yields 8-10 servings
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 1 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup plain non-fat Greek yogurt
- 1 fresh peach, diced
- 1 fresh peach, thinly sliced
- 1 tablespoon raw sugar (optional)
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste or the seeds of one vanilla bean
Instructions
- Preheat oven to 350 degrees.
- Spray an 8" cake pan with cooking spray then line the bottom with a piece of parchment paper, spraying and lightly flouring the pan once the parchment is in place.
- In a large bowl sift together the flours, baking powder, cinnamon, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer beat together the sugar and butter until well combined.
- Add in the egg and egg whites one at a time, beating until combined and scraping down the sides after the addition of each egg.
- Add in the vanilla extract and Greek yogurt and beat for another 1-2 minutes until combined.
- Slowly add in the dry ingredients beating until just combined.
- Remove the bowl from the mixer and gently fold in the diced peach.
- Pour the batter into the prepared cake pan and smooth out the top.
- Place the slices of peach in a circular pattern on top of the cake batter.
- Sprinkle the tablespoon of raw sugar all over the top of the cake if desired.
- Bake for 45-50 minutes on the middle rack of the oven or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan before removing it and cooling it completely on a wire rack.
- In a small bowl whisk together all of the ingredients for the glaze until it is smooth and pourable.
- If the glaze is too thick add a little more milk and if it's too thin add a little more powdered sugar.
- Pour or spoon the glaze all over the top of the cooled cake.
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