There is nothing quite like the taste of fresh summer peaches, sweet and juicy, baked into a light and fluffy cake. This Easy Peach Cake with Yogurt is a simple Italian dessert that celebrates the season in the most delicious way.
With just a few basic ingredients, you can prepare a soft, moist cake that is perfect for breakfast, an afternoon snack, or a light dessert.
In Italy, fruit cakes like this are a summertime tradition. Every family has their own version, often passed down from grandmothers who knew how to turn seasonal fruit into something irresistible.
What makes this recipe special is the addition of yogurt, which keeps the cake tender and gives it a subtle tang that balances the sweetness of the peaches. The light olive oil also adds moisture without being heavy, while a touch of lemon zest brightens up the flavor.
This cake is wonderfully versatile. You can serve it plain with just a dusting of brown sugar on top, or dress it up with a scoop of vanilla gelato for a more indulgent treat. Either way, it’s a crowd-pleaser that looks beautiful and tastes even better.
So next time peaches are in season, give this cake a try. It’s easy, authentic, and full of Italian summer flavor.
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Ingredients
Prep Time: 10 Min | Cook Time: 50 Min | Servings: 6-8
Doses for a 22 cm (9-inch) round springform pan
- 270 g (2 ¼ cups) "00" flour
- 150 g (¾ cup) granulated sugar
- 125 g (½ cup) plain yogurt
- 3 medium eggs
- 14 g (1 tablespoon) baking powder
- 80 g (⅓ cup) light olive oil (mild flavor)
- Zest of 1 organic lemon
- 3 medium peaches
- Brown sugar, for sprinkling on top
Kitchen Tools and Equipment
To make this Easy Peach Cake with Yogurt, you only need a few basic kitchen tools:
- Mixing bowls – one large for the batter and a smaller one for the peaches.
- Whisk or hand mixer – a simple whisk is enough since the batter doesn’t require much beating.
- 22 cm (9-inch) springform pan – ideal for baking and easy to release the cake without breaking it.
These are all common kitchen tools, so you’ll likely have everything on hand. Having the right equipment makes the preparation smoother and ensures your peach cake comes out perfectly every time.
Instructions
Making this Easy Peach Cake with Yogurt couldn’t be simpler. There’s no need to whip or beat anything for a long time. Just mix the ingredients together and bake.
Step 1) - Peel the peaches and cut them into thin slices. Set aside while you prepare the batter.
In a large mixing bowl, whisk together the eggs and sugar for about one minute. You don’t need to beat them until fluffy, just combine until smooth.
Step 2) - Add the yogurt and mix again. Then pour in the olive oil and stir until fully incorporated.
Step 3) - Finally, add the lemon zest and mix.
Sift the flour and baking powder together, then add them to the bowl. Mix gently until you have a smooth, lump-free batter.
Step 4) - Grease and flour a 9-inch springform pan (or line it with parchment paper). Pour in the batter and spread it evenly with a spatula. Arrange the peach slices on top in a circular pattern, slightly overlapping them. Do not press them down - the batter will rise around the peaches as it bakes.
Step 5) - Sprinkle the surface with brown sugar to create a golden, caramelized top.
Preheat the oven to 340°F (170°C), static setting. Bake in the center rack for about 50 minutes. Check the cake after 45 minutes by inserting a toothpick into the center: if it comes out clean, it’s ready. Otherwise, continue baking for another 5–10 minutes as needed.
Let the cake cool completely before removing it from the pan. Serve plain or with a dusting of powdered sugar. This cake is perfect for breakfast, with coffee, or as a light dessert.
Storage
This Peach Yogurt Cake keeps well for 2 to 3 days at room temperature. Simply cover it with plastic wrap or store it in an airtight container to keep it soft and moist.
If your kitchen is very warm, it’s best to refrigerate the cake, where it will stay fresh for up to 4 days. Bring it back to room temperature before serving for the best flavor and texture.
You can also freeze individual slices, well wrapped, for up to 1 month. Just thaw overnight in the refrigerator and enjoy.
Variations and Substitutions
This peach cake is already delicious as it is, but it’s also very flexible. Depending on what you have in your pantry or the season, you can easily adjust the ingredients to create different flavors and textures. Here are some of the most popular variations and substitutions you can try.
- Oil or butter: This recipe uses light olive oil for a delicate flavor, but you can easily replace it with sunflower oil, peanut oil, or even melted butter for a richer taste.
- Yogurt: Plain yogurt keeps the cake light and tangy, but peach yogurt adds extra fruit flavor. You could also use Greek yogurt for a slightly denser texture.
- Sugar: Brown sugar sprinkled on top gives a light caramel note, but regular granulated sugar works just as well.
- Flour: In Italy, we often use “00” flour, which is very similar to American all-purpose flour. Either works perfectly.
- Toppings: Add sliced almonds or chopped hazelnuts on top before baking for extra crunch.
- Fruit: While fresh peaches are ideal, you can also make this cake with apricots, nectarines, or even apples in the fall. If using canned peaches, make sure to drain them well.
- Spices: A pinch of cinnamon or vanilla extract can enhance the flavor and make the cake extra fragrant.
These simple tweaks allow you to adapt the recipe to what you have on hand or to suit your personal taste.
More Italian Fruit Cake to Try
- Torta di Mele (Italian Apple Cake) – a classic, soft cake made with fresh apples and a hint of lemon zest.
- Torta di Pere e Ricotta (Pear and Ricotta Cake) – light and creamy, with the perfect balance of fruit and cheese.
- Torta con Fichi Freschi, Ricotta e Cioccolato (Italian Chocolate Fig Cake with Ricotta) – a rich and seasonal dessert that’s perfect in late summer.
- Ciambella con Mele e Noci (Italian Apple and Walnut Bundt Cake) – rustic, nutty, and ideal for fall.
- Torta con Pere e Cioccolato (Italian Chocolate Pear Cake) – moist and rich, combining the sweetness of pears with the depth of dark chocolate.
Peach Cake: FAQs
Yes! If peaches are out of season, you can use canned peaches. Just make sure to drain them well and pat them dry with paper towels before adding them to the cake.
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole cake or individual slices for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving.
This cake is delicious on its own, but you can also serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla gelato for a more indulgent dessert.
Recipe Card
Easy Peach Cake with Yogurt
Ingredients
- 270 g "00" flour - 2 ¼ cups
- 150 g granulated sugar - ¾ cup
- 125 g plain yogurt - ½ cup
- 3 medium eggs
- 14 g baking powder - 1 tablespoon
- 80 g olive oil - ⅓ cup (mild flavor)
- 1 lemon zest
- 3 medium peaches
- brown sugar for sprinkling on top
Instructions
- Peel the peaches and cut them into thin slices. Set aside while you prepare the batter.
- In a large mixing bowl, whisk together the eggs and sugar for about one minute. You don’t need to beat them until fluffy, just combine until smooth.
- Add the yogurt and mix again. Then pour in the olive oil and stir until fully incorporated.
- Add the lemon zest and mix.
- Sift the flour and baking powder together, then add them to the bowl. Mix gently until you have a smooth, lump-free batter.
- Grease and flour a 9-inch springform pan (or line it with parchment paper). Pour in the batter and spread it evenly with a spatula.
- Arrange the peach slices on top in a circular pattern, slightly overlapping them. Do not press them down - the batter will rise around the peaches as it bakes.
- Sprinkle the surface with brown sugar to create a golden, caramelized top.
- Preheat the oven to 340°F (170°C), static setting. Bake in the center rack for about 50 minutes. Check the cake after 45 minutes by inserting a toothpick into the center: if it comes out clean, it’s ready. Otherwise, continue baking for another 5–10 minutes as needed.
- Let the cake cool completely before removing it from the pan. Serve plain or with a dusting of powdered sugar. This cake is perfect for breakfast, with coffee, or as a light dessert.
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