Easy Dessert Recipe: Peach Yogurt Cake with Cinnamon Glaze

Easy Dessert Recipe: Peach Yogurt Cake with Cinnamon Glaze

Faith Durand
Oct 18, 2012

Peaches? In October? Yes, I nabbed a handful of extra-soft, very late season peaches at the market last week, and after I ate a couple I decided to sink the rest into an easy cake for a dinner party. And this turned out to be just the right decision.

This is a yogurt cake — just about the easiest cake of them all. It's a one-bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients. These cakes never fail to turn out generously moist. They're just the thing for autumn tea and impromptu dinner parties.

This one is just a little special, too, spiced up with a pinch of cloves and ginger, and with nuggets of warm, juicy peach hiding inside.

Out of peaches in your neck of the woods? This would actually be rather good with canned or frozen peaches, as they are baked into juicy little bits in this cake anyway.

Peach Yogurt Cake with Cinnamon Glaze

Serves 8

  • 1 1/2 pounds

    peaches (about 3 large, unpeeled)

  • 1 1/2 cups

    full-fat yogurt

  • 1/2 cup

    olive oil

  • 1 cup


  • 3


  • 1 1/2 teaspoons


  • 2 1/2 cups

    all-purpose flour

  • 2 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    baking soda

  • 1/2 teaspoon


  • 1/2 teaspoon


  • 1/4 teaspoon


  • 1/4 teaspoon


  • Cinnamon Glaze (recipe below)

  • Toasted hazelnuts, to garnish

  • For the cinnamon glaze:
  • 1/4 cup


  • 3/4 cup

    powdered sugar

  • 1/2 teaspoon


Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

Roughly chop the peaches. You will have about 3 cups chopped peaches.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, baking soda, salt, ginger, cloves,and nutmeg right into the liquids and stir just until no large lumps remain. Fold in the chopped peaches.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Make the glaze: Whisk together all the ingredients. Thin, if necessary, with a dribble of water.

Place the cake on a plate and drizzle the cinnamon glaze over it. Garnish with toasted hazelnuts.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

More Yogurt Cakes
Quick and Easy Yogurt Cake
Apple Yogurt Cake with a Cinnamon-Sugar Streak
Lemon Yogurt Cake with Ginger-Thyme Syrup

(Images: Faith Durand)

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