Peach Maple Yogurt Cake
User Reviews
5
Peach Maple Yogurt Cake
Description
This cake starts with a quick peach jam made by blending peeled yellow peaches with lemon juice, then gently simmering with sugar to thicken. The yogurt cake layers are baked from a batter combining all-purpose flour, baking powder, salt, yogurt-milk mixture, butter, sugar, eggs, and vanilla extract, resulting in a tender crumb with mild tanginess from the yogurt.
The maple frosting integrates butter, powdered sugar (which should be sifted to avoid lumps), maple syrup, yogurt, and salt to create a creamy topping that complements the fruit notes in the cake. Assembly includes layering jam and frosting between cake layers and decorating with peach slices, golden raspberries, and mint leaves, dusted lightly with powdered sugar for visual appeal.
This cake is a refined dessert well-suited for gatherings or tea time. Cooling the cake layers inverted helps maintain structure and fluffiness, and parchment paper lining prevents sticking during baking. Leftover peach jam can be repurposed on other breakfast or dessert dishes.
Ingredients
Peach Quick Jam:
- 2 yellow peach peeled and then quartered, large, ripe
- lemon juice juice from 1 lemon
- 1/4 cup granulated sugar white
- Pinch salt
Yogurt Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk yogurt plain
- 1/2 cup milk
- 3/4 cup butter softened, unsalted
- 1 3/4 cup white sugar
- 3 egg large
- 2 teaspoons vanilla extract pure
Maple Frosting:
- 1 cup butter unsalted
- 4 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons yogurt
- Pinch salt
Decorative Toppings:
- 1 peach sliced
- golden raspberries handful
- 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.
Notes
- Sift powdered sugar before making frosting to prevent lumps for a smooth finish.
- Leftover peach jam can be served with toast, pancakes, or yogurt bowls for added use.
- Invert cake pans on a wire rack after cooling to maintain the cake's structure and avoid sinking.
- Use parchment paper in cake pans to ensure easy removal and prevent sticking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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