Peach Greek Yoghurt Cake with Vanilla Glaze
A soft and light cake baked with lots of peaches on top, (mixed with brown sugar, cinnamon and nutmeg), and topped with a creamy vanilla glaze. One of the best peach cakes you will ever taste!
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Ingredients
- 4 Large Peaches or Nectarines
- 2 oz Butter, melted
- ¾ Cup Brown Sugar
- 1 Tbsp Cinnamon
- ½ Tsp Ground Nutmeg
- 3 Tbsp Plain Flour
- 1 ½ Cups Plain Flour
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 2 oz Butter, softened
- ½ Cup Granulated
- 2 Eggs
- 1 Tsp Vanilla Essence
- ½ Cup Greek Yogurt, full fat
- 1 Tbsp Butter, softened
- 1 Tsp Vanilla Essence
- 70g/2.5oz Icing Sugar/Powdered Sugar
- 3 Tbsp Double Cream/Heavy Whippin Cream
Peach Filling:
Cake:
Vanilla Glaze:
Method
- Preheat oven to 180C/350F.
- Line the base and sides of a 23cm/9-inch springform pan with baking paper.
- Slice the peaches and cut them in half.
- In a medium bowl, mix the peaches with melted butter, brown sugar, cinnamon, nutmeg and flour until well combined.
- In a bowl, sift the flour, baking powder and baking soda. Stir together.
- In a separate bowl, beat the butter, sugar and eggs until very light in colour and fluffy, 2-3 minutes on high speed.
- Add the vanilla and greek yogurt and continue beating until combined, for about 1 minute.
- Keeping the mixer speed on low, add in the flour in small batches and mix just until combined. Do not over mix.
- Transfer the batter to the springform pan and smooth the surface. Top the batter with all the peach mixture.
- Bake in oven for about 1 hour, until a toothpick inserted in the middle comes out clean.
- When ready, leave to cool for about 30 minutes, then remove from pan.
- In a small bowl, combine softened butter, vanilla, icing sugar and 3 tablespoons of double cream. Mix until creamy. It should be thick but still pourable.
- Drizzle the vanilla glaze over cake whilst still warm.
- Enjoy!
Peach Filling:
Cake:
Vanilla Glaze -