Spelt flour Peach Yogurt Cake. Bring to the table, either for breakfast, snack, or dessert, the simplicity of a yogurt cake with the lusciousness and sweetness of summer peaches. The dusting of icing sugar is so Italian but totally optional. However, we really liked it.
Song of the day: Peaches - The Presidents Of The United States of America
We have been eating a lot of peaches, lately, and I also used them quite a bit in my baking. They are just too good at this time of summer. Sweet, juicy, bright as the sun that kisses them on the tree.
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Freestone peaches
The peaches I used in this cake are freestone peaches, meaning that the peach falls right off the pit. Since all you have to do is slice the peach down the middle and pull it right off the pit, they are great to make slices to arrange on a cake like this Spelt flour Peach Yogurt Cake. They are also amazing to eat like that, or you can grill them on the bbq and fill with gelato. In August, freestones are most likely the peaches you are going to get. Of course, you can use any kind of peaches: yellow peaches, white peaches, clingstone, nectarines.
Can I use canned peaches?
I haven't tried, but I am confident that canned peaches would work fine in this cake. A bonus, if you canned the peaches yourselves!
The preparation
It is a simple, straightforward cake to make. Follow these steps and you will be rewarded with a delicious Peach Cake.
- First, preheat the oven to 350°F/180°C. Butter and flour a 22cm/9-inch springform baking pan. Using a springform pan will make it easier to remove the cake from the pan without ruining the top.
- Then, you want to peel and chop two peaches and set aside. Peel and slice the other two peaches which you will need for the top.
- After that, sift the flour with the salt and baking powder, then add the cardamom and grate in the zest of a lemon.
- Next, in the bowl of a stand mixer, or with a handheld mixer, beat the eggs with the sugar and the vanilla for a few minutes, until the mixture is light and foamy.
- Next, add the oil slowly, continuing to beat to incorporate. Then, add the yogurt at room temperature.
- Finally, add the sifted flour mixture and mix just until combined.
- Add the peach chunks to the batter and blend with a spatula, without overmixing.
- Pour the mixture into the springform pan. Arrange the sliced peaches on the surface, pressing them down just a little.
- Bake in the preheated oven for 35-40 minutes or until nice and golden and a cake tester inserted in the center comes out clean.
- Let cool on a rack for 10 minutes before unmolding.
- Dust with icing sugar, optional.
A taste of late summer
The lemon, cardamom, and vanilla pair beautifully with the sweetness of ripe peaches. This Spelt flour Peach Yogurt Cake is light and moist, melt-in-your-mouth delicious, and fragrant. It smells and tastes like the late summer days, not too hot, breezy, sunny, beautiful.
Spelt flour Peach Yogurt Cake is one of those simple, yet delicious, Italian cakes. Wholesome ingredients, easy preparation, nonetheless with an enticing look, and a wonderful taste that is going to be a great addition to your sweet table.
Enjoy!
PrintSpelt Flour Peach Yogurt Cake
Spelt flour Peach Yogurt Cake. Bring to the table, either for breakfast, snack, or dessert, the simplicity of a yogurt cake with the lusciousness and sweetness of summer peaches. The dusting of icing sugar is so Italian but totally optional.
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
Ingredients
- 120 g cane sugar
- 2 eggs
- ½ tsp pure vanilla extract
- 200 g light spelt flour
- 1 Tbsp (16 g/1 sachet) baking powder
- pinch salt
- ¼ tsp cardamom
- 1 lemon, the zest
- 50 g vegetable oil
- 200 g plain Greek yogurt
- 4 peaches, 2 inside 2 on top
- icing sugar, optional, to dust on top
Instructions
- Preheat the oven to 350°F/180°C. Butter and flour a springform baking pan.
- Peel and chop two peaches and set aside. Peel and slice the other two peaches which you will need for the top.
- Sift the flour with the baking powder, salt, and cardamom. Grate the zest of the lemon in and mix.
- In the bowl of a stand mixer, or with a handheld mixer, beat the eggs with the sugar and the vanilla for a few minutes, until the mixture is light and foamy.
- Next, add the oil slowly, mixing to incorporate. Then, add the yogurt at room temperature and mix.
- Finally, add the sifted flour mixture and mix just until combined.
- Add the peach chunks to the batter and blend with a spatula, paying attention not to overmix.
- Pour the mixture into the springform pan and level. Arrange the peach slices on the surface, pressing them down a little.
- Bake in the preheated oven for 35-40 minutes or until nice and golden and a cake tester inserted in the center comes out clean.
- Let cool on a rack for 10 minutes before unmolding.
- Dust with icing sugar, optional.
Notes
You can replace the spelt flour with all-purpose flour.
You can leave the skin on the peaches after washing them, if you like.
The cake stays moist for 3-4 days in a cake dome. I haven't tried freezing it.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Keywords: cake, peach, spelt flour, summer, wholesome, breakfast, dessert, homemade, yogurt
I love baking and kneading dough because it takes me to a happy place in my soul.
Yang says
I love spelt flour! Slightly sweet, nutty and light weight... this is so perfect for a cake!
★★★★★
Thank you! I love baked goods made with spelt flour! Happy you think the same!
Kristen says
I'm so wanting to try this - do you have a brand of spelt flour that you recommend and a place to purchase it?
★★★★★
Hi! Thank you! If you do not want to use spelt flour, it works wonderful with all-purpose flour. As for spelt flour, i would recommend light spelt flour instead of wholemeal spelt, too dark and dense. I use -among others- Anita's organic mill and love it.
Char says
Excellent cake! I have a grain mill so was able to use fresh ground spelt which made it very spectacular!
★★★★★
I am so happy to hear that! Freshly ground spelt must really be amazing! Thank you!