Peach Maple Yogurt Cake
User Reviews
5.0
18 reviews
Excellent
Peach Maple Yogurt Cake
Report
This Peach Maple Yogurt Cake is a delicious dessert perfect for summer! The cake is so fluffy. It’s layered with a fresh peach jam for a summer-y vibe and the yogurt maple buttercream frosting is sweet, slightly tangy and full of maple flavor. This is your dream summer cake and it’s pretty simple to whip together day of or make it ahead for summer parties or special occasions. Pair with this Seven Layer Pasta Salad or these Seafood Rolls for the best summer meal!
Share:
Ingredients
Peach Quick Jam:
- 2 large ripe yellow peaches peeled and then quartered
- Juice from 1 lemon
- 1/4 cup white granulated sugar
- Pinch of salt
Yogurt Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1/2 cup milk
- 3/4 cup unsalted butter softened
- 1 3/4 cup white sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
Maple Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons yogurt
- Pinch of salt
Decorative Toppings:
- 1 peach sliced
- Handful of golden raspberries
- mint leaves
- 1 teaspoon powdered sugar sifted
Instructions
To Make the Peach Quick Jam:
- To a blender, add the quartered peaches and lemon juice. Blend until smooth. Pour into a medium saucepan and then add the sugar. Turn the heat to medium and bring to a gentle simmer and cook this, while stirring frequently, until thickened, about 8 minutes. Set aside.
To Make the Yogurt Cake Layers:
- Preheat the oven to 350 degrees F. Grease and prep two (8-inch) round cake pans. I like to place round of parchment on the bottom of my cake pans too, just to make sure nothing sticks.
- In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Measure out the yogurt and milk and whisk it together until smooth.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla extract; beat until combined about 30 seconds.
- Next, alternating between the dry ingredients and yogurt mixture, add them to the butter mixture until combined. Scrape the bottom of the bowl just to make sure there aren’t any flour-y bits hiding. Divide amongst the two prepared cake pans and transfer to the oven to bake for about 25 to 30 minutes, until a skewer inserted into the center comes out clean.
- Allow to cool in their pans for 5 to 7 minutes, until inverting them onto cooling racks.
To Make the Frosting:
- To the bowl of a stand-up mixer with the paddle attachment, add the butter. Beat for 30 seconds, until smooth. Add the sifted powdered sugar, maple syrup, yogurt and pinch of salt. Beat until smooth and fluffy, about 1 to 2 minutes.
To Frost the Cake:
- Add the frosting how you like, adding the peach jam in between the layers. (You might end up with about 1/4 cup leftover--you can use it on toast!) I did a simple crumb coat and then transferred it to the fridge and added one more smooth coat.
- I added a few slices of peaches, golden raspberries and mint leaves to one side of the cake. And then dusted it with sifted powdered sugar. That’s it! Slice and serve.
Equipments used:
Notes
- Sift the powdered sugar. Powdered sugar can be clumpy and the clumps can remain even after making the frosting, so always give it a quick sift before using!
- Leftover peach jam. You might end up with 1/4 cup of leftover jam, you can serve it on toast, biscuits, pancakes or waffles, cupcakes or yogurt bowls!
- Invert the cake as it cools. As the cake cools it tends to sink in the middle, inverting the pans over a wire rack will ensure that the cake keeps its structure and fluffiness.
- Use parchment paper. I like to grease the cake pans then add a round of parchment paper to the bottom of each pan to make sure that nothing sticks!
Nutrition Information
Show Details
Serving
6g
Calories
1021kcal
(51%)
Carbohydrates
152g
(51%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
2g
Cholesterol
175mg
(58%)
Sodium
208mg
(9%)
Potassium
364mg
(10%)
Fiber
2g
(8%)
Sugar
119g
(238%)
Vitamin A
1573IU
(31%)
Vitamin C
2mg
(2%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices or 1 (8-inch) cake
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 1021kcal | 51% |
| Carbohydrates | 152g | 51% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 175mg | 58% |
| Sodium | 208mg | 9% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 119g | 238% |
| Vitamin A | 1573IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
