Spelt 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. 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. 

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.

1. 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.
2. 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.
3. After that, sift the flour with the salt and baking powder, then add the cardamom and grate in the zest of a lemon.
4. 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.
5. Next, add the oil slowly, continuing to beat to incorporate. Then, add the yogurt at room temperature.
6. Finally, add the sifted flour mixture and mix just until combined.
7. Add the peach chunks to the batter and blend with a spatula, without overmixing.
8. Pour the mixture into the springform pan. Arrange the sliced peaches on the surface, pressing them down just a little.
9. 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.
10. Let cool on a rack for 10 minutes before unmolding.
11. 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!

Spelt Flour Peach Yogurt Cake

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★★★★★

5 from 3 reviews

• Author: Nicoletta
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8-10 servings 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 350°F/180°C. Butter and flour a springform baking pan.
2. Peel and chop two peaches and set aside. Peel and slice the other two peaches which you will need for the top.
3. Sift the flour with the baking powder, salt, and cardamom. Grate the zest of the lemon in and mix.
4. 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.
5. Next, add the oil slowly, mixing to incorporate. Then, add the yogurt at room temperature and mix.
6. Finally, add the sifted flour mixture and mix just until combined.
7. Add the peach chunks to the batter and blend with a spatula, paying attention not to overmix.
8. Pour the mixture into the springform pan and level. Arrange the peach slices on the surface, pressing them down a little.
9. 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.
10. Let cool on a rack for 10 minutes before unmolding.
11. 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.

• Category: Cakes
• Method: Baking
• Cuisine: Italian

Keywords: cake, peach, spelt flour, summer, wholesome, breakfast, dessert, homemade, yogurt

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