Easy Dessert Recipe: Peach Yogurt Cake with Cinnamon Glaze

published Oct 18, 2012
Peach Yogurt Cake with Cinnamon Glaze
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(Image credit: Apartment Therapy)

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.

(Image credit: Faith Durand)

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.

(Image credit: Faith Durand)

Peach Yogurt Cake with Cinnamon Glaze

Serves 8

Nutritional Info


  • 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



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

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

  3. 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.

  4. 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.

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

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

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

(Images: Faith Durand)