This French Yogurt Cake with Peaches is my pick for a soft, summery dessert. It’s easy to make and perfect for using up ripe peaches.
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Why This Recipe Stands Out
This French Yogurt Cake with Peaches is my favorite kind of summer bake. It’s simple, rustic, and packed with fresh fruit. Here’s what I love about it:
- Light and Tender Crumb: The yogurt and oil make this cake soft and moist without feeling heavy. It bakes up beautifully, just like my Italian Lemon Ricotta Cake.
- Peach-Perfect: Thin slices of ripe peaches melt into the batter and turn golden on top.
- Naturally Sweet: Cane sugar, lemon zest, and vanilla give it just the right balance of flavor.
- Minimal Effort, Big Flavor: You mix, layer, and bake. That’s it. It’s as easy as making Russian Apple Sponge Cake (Sharlotka).
- Tastes Great Warm or Cold: It’s delicious plain or with whipped cream, especially slightly warm.
Key Ingredients
- Whole Milk Yogurt – Creamy and tangy, yogurt gives the cake a tender, moist crumb and a subtle richness that sets it apart from traditional butter cakes.
- Eggs – Whipped until pale and fluffy, eggs help the cake rise and give it structure while adding a light, airy texture.
- Cane Sugar – Adds sweetness and helps create a golden crust while keeping the cake soft and balanced.
- Avocado Oil (or Neutral Oil) – Delivers moisture without overpowering flavor, allowing the delicate lemon and peach notes to shine.
- Lemon Zest – Bright and citrusy, lemon zest lifts the entire cake with fresh aroma and balances the sweetness of the peaches.
- All-Purpose Flour & Baking Powder – These classic dry ingredients give the cake structure and ensure a gentle, even rise.
- Ripe Peaches – Juicy and sweet, fresh peach slices add bursts of flavor and natural beauty to every bite of this summery cake.
- Vanilla Extract – Adds warmth and depth, enhancing both the fruit and the creamy richness of the yogurt base.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Yogurt Options: Whole milk yogurt adds moisture and richness, but you can use Greek yogurt for a thicker texture or a plant-based yogurt for a dairy-free version.
- Oil Choices: Avocado oil is neutral and light, but canola, grapeseed, or even melted coconut oil work just as well depending on your flavor preference.
- Topping Ideas: This cake is lovely on its own, but serving it with crème fraîche, whipped cream, vanilla ice cream, or a light dusting of powdered sugar takes it to the next level.
How to Make French Yogurt Cake with Peaches
Step 1: Preheat oven to 350°F. Grease and line an 8-inch springform pan with parchment paper.
Step 2: In a large bowl, beat eggs and sugar with a hand mixer for 2–3 minutes until pale and fluffy.
Step 3: Add yogurt, oil, lemon zest, and vanilla. Mix on low speed until smooth, about 1 minute.
Step 4: In a separate bowl, sift together flour, baking powder, and salt.
Step 5: Gently fold dry ingredients into the wet mixture using a spatula until just combined.
Step 6: Pour half of the batter into the prepared pan. Arrange half of the peach slices on top.
Step 7: Add the remaining batter and top with the remaining peaches.
Step 8: Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
Step 9: Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 10: Serve slightly warm with crème fraîche or whipped cream.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
It’s up to you. If the skin is thin and smooth, you can leave it on for extra texture and color. If you prefer a softer bite or smoother finish, peel them before slicing.
If the peaches are extra juicy, toss them with a tablespoon of flour before layering them into the batter. This helps prevent the cake from becoming soggy as it bakes.
Absolutely. Plums, nectarines, cherries, or berries all work beautifully in place of peaches. Just be sure to slice the fruit thinly so it bakes evenly.
Let the cake cool completely, then store it covered at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days. Bring it to room temperature before serving, or warm it slightly for the best texture.
Recipe
French Yogurt Cake with Peaches
Ingredients
- ⅔ cup whole milk yogurt
- 2 large eggs
- ⅔ cups cane sugar
- ¼ cup avocado oil or other neutral oil
- 1 lemon zested
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 1 tablespoon
- 2½ teaspoons baking powder
- ¼ teaspoon fine salt
- 2 tablespoons milk
- 3 peaches large ripe, peeled or unpeeled, thinly sliced
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round springform pan with parchment paper.
- In a large bowl, add eggs and sugar and beat with a hand mixer on a medium-low speed until the mixture is fluffy and pale, about 2-3 minutes.
- Add in yogurt, oil, lemon zest, and vanilla and continue beating on a low speed until smooth, about 1 minute.
- In a separate medium bowl, sift flour, baking powder, and salt.
- Using a rubber spatula, gently fold the flour mixture into the wet ingredients until just combined.
- Pour half of the batter into a prepared pan. Layer half of the peaches over the batter in a circular pattern.
- Pour the rest of the batter on top and top with the remaining peaches.
- Bake the yogurt cake for 40-45 minutes until golden brown and the toothpick inserted in the center comes out clean.
- Remove cake from the pan, let it cool for 10 minutes, and then carefully transfer on a wire rack.
- Serve slightly warm with a scoop of Creme Fraiche or whipped cream.
Notes
- Use whole milk yogurt for the best texture. It adds richness and moisture that makes the cake tender and flavorful.
- Use ripe but firm peaches so they hold their shape during baking. If they’re extra juicy, toss them in a little flour to prevent the cake from getting soggy.
- Layering the peaches between two parts of batter gives you fruit in every bite and a pretty presentation on top.
- Bake until the cake is golden and a toothpick comes out clean. If it’s browning too quickly, loosely tent with foil during the last 10 minutes.
- Let the cake cool in the pan for 10 minutes before transferring. This helps it set and makes it easier to release from the pan.
- Serve it slightly warm with a spoonful of crème fraîche, whipped cream, or even Greek yogurt for a not-too-sweet finish.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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