Peach Yoghurt Cake
I love this cake for its versatility. By using oil instead of butter, the cakes stay moist and have a nice smoothness of yogurt.
- 1 teaspoon of baking soda
- 2 eggs at room temperature
- 2 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature
- 1½ cup sugar divided
- ½ teaspoon of salt
- 1 teaspoon of vanilla or almond extract
- 1½ teaspoon ground cinnamon
- 1 cup fat-free plain Greek yogurt
- 1 teaspoon of baking powder
- 3 peaches (ripe or frozen, peeled, pitted and sliced)
First, preheat the oven to 350 degrees F. Grease a 9-inch baking dish or spring pan.
Then, using an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
Add the eggs, one at a time, stirring over low heat, then the Greek yogurt and vanilla, and mix until the dough is smooth.
In another bowl, sift together the flour, baking soda, baking powder and salt.
With the mixer on low heat, gradually add the dry ingredients to the wet dough and mix until incorporated.
In a small bowl, combine the remaining ½ cup of sugar and cinnamon.
Distribute half of the dough evenly in the pan, using a spoon or a knife.
Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
Spread the rest of the dough on top, add the remaining peaches on top and sprinkle with the rest of the sugar mixture.
Bake cake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve hot or at room temperature. Happy Cooking Time.
For healthier options, use sugars like Lakanto to make it sugar free.