Small-Batch Peach Yogurt Cake
A soft and lightly tangy cake filled with juicy peach pockets, perfect for a cozy bake without leftovers.
Servings: 2 servings
Calories: 250kcal
Ingredients
Dry Ingredients
- 1 cup All purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Fine salt
- 0.5 cup Granulated sugar
Wet Ingredients
- 1 large Egg, room temp
- 0.5 cup Plain Greek yogurt Gives the cake moisture
- 0.25 cup Neutral oil (canola, avocado, vegetable)
- 1 teaspoon Vanilla extract
Fruits
- 1 cup Peaches, diced (about 2 medium peaches) Peeled if desired; blot juicy peaches before adding
- 1 tablespoon Sugar mixed with a pinch of cinnamon Optional topping
Instructions
Preparation
- Heat your oven to 350 F (175 C). Grease an 8 inch round pan and line the bottom with parchment if you have it.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the sugar and egg until it looks a little lighter, about 30 seconds. Add yogurt, oil, and vanilla. Whisk until smooth.
- Add the dry ingredients into the wet and stir just until you do not see dry flour anymore. Do not overmix.
- Fold in most of the diced peaches, saving a small handful for the top. Spread the batter into the pan and scatter remaining peaches over the surface.
- Sprinkle on your cinnamon sugar topping if desired.
Baking
- Bake for 28 to 35 minutes. A toothpick should come out mostly clean, with maybe a couple moist crumbs.
- Cool in the pan for 10 minutes, then run a knife around the edge and turn it out to cool fully.
- Serve warm or let cool completely before slicing.
Notes
Do not overmix to keep the cake tender. Use thick Greek yogurt for best texture. Small dice on peaches ensures they won't sink.