This peach yogurt cake is creamy, fruity, and incredibly easy to prepare. Made with plenty of plain yogurt, fresh peaches, eggs, and cornstarch, it has a soft, delicate texture that falls somewhere between a traditional cake and a creamy baked cheesecake.
There’s no flour, butter, or oil in the batter. Fresh peach pieces are folded right into the yogurt mixture, while thin peach slices decorate the top.
Once cooled, a light coating of peach jam gives the cake a beautiful glossy finish and even more fruity flavor. It’s a simple summer dessert that lets ripe peaches take center stage.
What Is Peach Yogurt Cake?
Peach yogurt cake is a baked yogurt dessert made with eggs, sugar, cornstarch, and fresh fruit rather than a traditional flour-based cake batter.
Because this recipe contains 700g of yogurt and no flour, don't expect the crumb of a classic sponge cake. The finished dessert is softer, denser, and much creamier.
Cornstarch helps the yogurt and egg mixture set in the oven, while diced peaches add pockets of fresh fruit throughout. A few peach slices on top and a final layer of warm peach jam give the cake its summery finish.
Why Everyone Will Love This Recipe
This isn't your typical peach cake. The generous amount of yogurt gives it an exceptionally creamy consistency, while cornstarch provides enough structure to hold everything together.
Fresh peaches appear both inside and on top, so you get juicy fruit in every slice. And despite its elegant appearance, the batter comes together in just one bowl with a whisk—no complicated technique required.
Tips for the Best Peach Yogurt Cake
- Choose ripe but firm peaches so they hold their shape during baking instead of releasing too much liquid.
- Mix the cornstarch thoroughly with the eggs and sugar before adding the yogurt to help prevent lumps.
- Let the cake cool completely before removing and slicing it. Its creamy interior needs time to set as it cools.
Frequently Asked Questions
Is Peach Yogurt Cake Flourless?
Yes. This recipe uses cornstarch instead of all-purpose flour to give the yogurt mixture structure as it bakes. Keep in mind that “flourless” does not automatically mean suitable for every dietary requirement; check individual ingredient labels when necessary.
What Kind of Yogurt Should I Use?
Use plain, unsweetened yogurt. A full-fat yogurt will generally give the cake a richer, creamier consistency, but the most important thing is to avoid a very watery yogurt.
Can I Use Other Fruit Instead of Peaches?
Yes. Nectarines are the closest substitute and would work particularly well. Other fruits can change the amount of moisture in the batter, so the final texture and baking time may vary.
Why Is My Yogurt Cake So Soft in the Center?
This cake is naturally much creamier than a traditional flour-based cake. It will also firm as it cools, so avoid judging its final consistency immediately after removing it from the oven.
Do I Need to Peel the Peaches?
No. You can leave the skin on if you enjoy its texture and appearance. If you prefer a smoother cake, peel the peaches before dicing and slicing them.
Why Add Peach Jam After Baking?
The peach jam adds extra fruit flavor while giving the surface an attractive glossy finish. Warming it slightly makes it easier to brush evenly over the cake.
How to Store
Because this cake contains a large amount of yogurt and eggs, keep it covered in the refrigerator.
For the best texture and flavor, enjoy the peach yogurt cake within 3 days. You can serve it chilled or let individual slices sit briefly at room temperature before eating.
How to Freeze
You can freeze peach yogurt cake, although its creamy texture may change slightly after thawing.
Let the cake cool completely, then freeze individual slices in airtight freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before serving.
For the best consistency, however, this yogurt-based cake is preferable when freshly made and refrigerated rather than frozen.
Ingredients
How to Make Peach Yogurt Cake
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Crack the eggs into a large mixing bowl. Add the granulated sugar, seeds scraped from half a vanilla bean, and cornstarch. Whisk thoroughly until the mixture is smooth and completely free of lumps.
Crack the eggs into a large mixing bowl. Add the granulated sugar, seeds scraped from half a vanilla bean, and cornstarch. Whisk thoroughly until the mixture is smooth and completely free of lumps.
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Add all the plain yogurt and continue whisking until you have a creamy, homogeneous batter.
Add all the plain yogurt and continue whisking until you have a creamy, homogeneous batter.
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Dice 1½ peaches into small pieces and add them to the yogurt mixture. Fold them in gently with a spatula so the fruit is evenly distributed throughout the batter.
Dice 1½ peaches into small pieces and add them to the yogurt mixture. Fold them in gently with a spatula so the fruit is evenly distributed throughout the batter.
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Line a 9½-inch (24cm) springform pan with parchment paper, then pour in the peach and yogurt batter. Smooth the surface if necessary.
Line a 9½-inch (24cm) springform pan with parchment paper, then pour in the peach and yogurt batter. Smooth the surface if necessary.
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Cut the remaining peach into thin slices and arrange them decoratively over the surface in a radial pattern.
Cut the remaining peach into thin slices and arrange them decoratively over the surface in a radial pattern.
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Bake in a preheated convection oven at 340°F (170°C) or a conventional oven at 350°F (180°C) for about 40 minutes. The cake should be set but will remain softer and creamier than a traditional cake. Remove the cake from the oven and let it cool completely before taking it out of the springform pan.
Bake in a preheated convection oven at 340°F (170°C) or a conventional oven at 350°F (180°C) for about 40 minutes. The cake should be set but will remain softer and creamier than a traditional cake. Remove the cake from the oven and let it cool completely before taking it out of the springform pan.
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Warm a small amount of peach jam until easily spreadable, then gently brush it over the surface of the cooled cake.
Warm a small amount of peach jam until easily spreadable, then gently brush it over the surface of the cooled cake.
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Slice and serve the peach yogurt cake once completely set, enjoying the combination of its creamy yogurt center, juicy peaches, vanilla, and glossy fruit topping.
Slice and serve the peach yogurt cake once completely set, enjoying the combination of its creamy yogurt center, juicy peaches, vanilla, and glossy fruit topping.
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