Servings
Font
Back
Cinnamon Peach Yogurt Cake
4.3 from 12 votes

Cinnamon Peach Yogurt Cake

Cinnamon Peach Yogurt Cake is an easy and deliciously moist cake that's topped with an irresistible caramel and peach topping!

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 -10 servings
Calories: 371 kcal
Course: Cake
Cuisine: American

Ingredients

Topping
  • 2 peaches peeled. Cut one peach into thin slices (about 1/4 - 1/2 inch), dice the other peach.
  • 4 tablespoons butter unsalted
  • 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 Greek yogurt room temperature, plain, low fat or full fat
  • 2/3 cup granulated sugar
  • 3 egg room temperature
  • 1/4 cup milk room temperature, of choice
  • 3 tablespoons olive oil canola or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup peach diced

Instructions

Cinnamon Peach Yogurt Cake
    Cup of Yum
  1. Preheat oven to 350° F. and spray a 9" round cake pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake on the middle rack of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  6. 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 Information

Serving 1g Calories 371kcal (19%) Carbohydrates 55g (18%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g (47%) Cholesterol 88mg (29%) Sodium 319mg (13%) Fiber 3g (12%) Sugar 36g (72%)

Nutrition Facts

Serving: 8 -10 servings

Amount Per Serving

Calories 371

% Daily Value*

Serving 1g
Calories 371kcal 19%
Carbohydrates 55g 18%
Protein 9g 18%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Cholesterol 88mg 29%
Sodium 319mg 13%
Fiber 3g 12%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.