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Cinnamon Peach Yogurt Cake is an easy and delicious dessert that’s perfect for summer peaches. This cake is unbelievably moist and topped with an irresistible caramel and peach topping!
This recipe and photos have been updated from their original publish date of 8/5/2015
If you live in Colorado then you know that August is when our local peaches start showing up in all the grocery stores and farmers’ markets. We pride ourselves in our Palisade peaches and honestly I can’t get enough of them!
Eating a ripe, juicy peach all on it’s own is of course the best way, but there are so many wonderful savory and sweet ways to use them too. My favorite savory recipe to make with peaches in this chicken peach ricotta pizza with balsamic glaze.
For something sweet, I can’t resist making this gluten free peach crisp. Today I’m adding to my collection of sweet peach recipes with this amazing cinnamon peach yogurt cake.
The peach cake is super moist thanks to the yogurt, has a warm cinnamon flavor, and is studded with diced peaches. It also has a topping similar to a pineapple upside down cake that is hands down my favorite part of this cake!
What Is A Yogurt Cake?
Yogurt cake is a classic French baked good. It’s a simple cake and you don’t need any special equipment, such as an electric mixer to make it. The texture is similar to pound cake. It’s quite dense so don’t be expecting something light and fluffy.
A yogurt cake on it’s own without additional flavorings is mild, sweet and has a slight tang. Exactly what you would expect from plain yogurt. Since the yogurt and oil give the cake so much moisture, it holds up well for several days sitting on the counter without drying out.
Ingredients For Cinnamon Peach Yogurt Cake
- peaches
- dark brown sugar
- unsalted butter
- cinnamon
- whole wheat and all purpose flour
- baking powder, baking soda and salt
- plain Greek yogurt
- granulated sugar
- eggs
- milk
- oil
- vanilla extract
How To Make Cinnamon Peach Yogurt Cake
Start by preheating the oven and peeling and slicing the peaches. The easiest way to peel peaches is bring a saucepan filled with water to a boil. Using a paring knife, make an ‘x’ on the bottom of the peach piercing the skin.
Place the peaches in the water so that they are submerged and leave them in for about a minute. Remove them from the water and you should be able to easily peel off the skin. Slice the peaches thinly and then set them aside.
In a large bowl whisk together the yogurt, granulated sugar, oil, milk, eggs and vanilla. In a smaller bowl whisk together the flour, cinnamon, baking powder, soda and salt. Before combining the wet and dry make the topping for the cake.
In a small saucepan over medium heat combine the butter, brown sugar and cinnamon. Stir the mixture together until it’s smooth and thick like melted caramel. Pour it into a 9 inch round cake pan sprayed with cooking oil.
Arrange the peach slices into the bottom of the cake pan. Add the dry cake ingredients in with the wet and stir together until they’re combined. Pour the cake batter on top of the brown sugar peach topping and then put the cake in the oven to bake.
After it’s finished baking remove it from the oven and run a knife along the edge. Let it cool in the pan for 10 minutes. After 10 minutes turn the cake upside down onto a serving plate, but don’t remove the pan. Let it sit on the cake for another 10 minutes before removing it.
Once you’ve removed the pan scrape out any of the brown sugar sauce that’s left behind and add it onto the cake. There shouldn’t be much if you properly sprayed the cake pan with cooking oil. You can cut the cake at this point or let it cool further on the counter before serving it.
Frequently Asked Questions
Yes. If using frozen peaches you’ll want to thaw them first. You may need to slices them thinner as well.
I recommend using an 8 inch square pan if you don’t have a 9 inch round.
Any type of stone fruit would work well. Plums or nectarines would be my first choice.
More Easy Cake Recipes
- Lemon Yogurt Cake
- Cranberry Orange Yogurt Cake
- Banana Snack Cake with Cinnamon Cream Cheese Frosting
- Pumpkin Chocolate Chunk Cake
- Apple Cake with Salted Caramel Glaze
Cinnamon Peach Yogurt Cake
Ingredients
Topping
- 2 peaches peeled. Cut one peach into thin slices (about 1/4 - 1/2 inch), dice the other peach.
- 4 tablespoons unsalted butter
- 1/2 cup dark brown sugar
- 1/4 teaspoon ground cinnamon
Cake
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain low fat or full fat Greek yogurt room temperature
- 2/3 cup granulated sugar
- 3 eggs room temperature
- 1/4 cup milk of choice room temperature
- 3 tablespoons olive oil canola or melted coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup diced peaches
Instructions
Cinnamon Peach Yogurt Cake
- Preheat oven to 350° F. and spray a 9" round cake pan with cooking spray.
- In a large bowl whisk together the flours, cinnamon, baking powder, baking soda, and salt. In a separate bowl whisk together the Greek yogurt, sugar, eggs, milk, oil, and vanilla. Set aside.
- In a small saucepan melt the butter, brown sugar, and cinnamon together over medium low heat. Stir until the sauce is smooth and the butter and sugar are incorporated, about 2 minutes. Remove the saucepan from the heat and pour into the prepared cake pan. Spread it into and even layer so that it coats the bottom of the pan. Arrange the sliced peaches on top of the sauce.
- Finish making the cake batter by stirring the wet ingredients into the dry. Once combined stir in the diced peach. Pour the cake batter on top of the peach slices and sauce.
- Bake on the middle rack of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and run a knife along the edges. Let the cake cool for 10 minutes in the pan before inverting it onto a serving platter. Once inverted, leave the pan on top of the cake for another minute and then remove it. Use a rubber spatula to scrape out any of the leftover sauce from the pan and spread it on top of the cake. Cool for another 5-10 minutes and then serve.
Notes
- Cake may be eaten warm or at room temperature
- Store the leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For what elevation is this recipe written? You said you are in Colorado. My kitchen is 8200′ – do I need to make adjustments?
I don’t have any whole wheat flour on hand right now. Can I use all purpose flour instead?
It looks really delicious, I’d like to make this tomorrow since I just bought a dozen more peaches.
Thanks!
I haven’t tested this recipe at that altitude so I can’t say for sure if any adjustments would be necessary. Sorry.