PEACH YOGURT CAKE
 
 
Author:
Recipe type: Cakes, Desserts
Serves: 6 - 8
Ingredients
  • 1 ½ cups all-purpose flour
  • ¼ cup demerara sugar
  • ¼ cup granulated white sugar (plus extra for sprinkling over the top)
  • 60 grams butter, at room temperature
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup yogurt (I used full-fat)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 4 peaches, sliced into wedges
  • Icing sugar (for dusting over the top)
Method
  1. Preheat oven to 180 C and grease a 9” spring-form / regular pan.
  2. Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
  3. Cream the butter and both sugars (demerara and white) on high speed until pale and aerated. Crack in the eggs one at a time, making sure it’s fully incorporated before adding the next one. Add the vanilla and yogurt and beat again for 1 minute.
  4. Pour the prepared batter into the greased pan and arrange one layer of peach slices on top. (Note : I did 2 layers and added the 2nd layer of peaches halfway through cooking time). Once half-cooked, arrange another layer on top and sprinkle with sugar before putting the cake back into the oven to finish cooking.* You could do only 1 layer, in which case, sprinkle some granulated sugar on the peaches before you put the cake in the oven.
  5. Bake until cake turns golden, about 1 hour, or until a skewer inserted into the centre comes out clean. Transfer the pan to a wire rack to cool for about ½ hour. Once cooled, release from the spring-form pan and dust with icing sugar on top before slicing.
Notes
* Adapted from Julia's Album
Recipe by The Blurry Lime at https://www.theblurrylime.com/cakes/peach-yogurt-cake/