Spelt Flour Peach Yogurt Cake

Spelt flour peach yogurt cake-horizontal

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5 from 5 reviews

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.


  • 120 g cane sugar
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • 200 g light spelt flour
  • 1 Tbsp (16 g/1 sachet) baking powder
  • pinch salt
  • 1/4 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


  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.


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.

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