Peach Yogurt Cake Recipe

Ingredients

Cake Batter

• • 2 eggs
  • 2/5 cup sugar (100 g)

• • 1 pinch of salt
  • 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
  • 3/4 cup yogurt (180 g)

• 1.5 cups flour (220 g)
• 1 teaspoon baking powder

Topping

• • Peach in syrup (about 400 g)

• • 2 tablespoons flour (50 g)
  • 3 tablespoons sugar (50 g)
  • Cold butter (40 g)

Directions

Cake Batter

1. Prepare the Batter:
   • • Preheat your oven to 180°C (355°F).
     • In a large mixing bowl, beat the eggs with 2/5 cup sugar and a pinch of salt for 3-4 minutes until the mixture is light and fluffy.
     • Add the sunflower oil and yogurt to the mixture, and mix well.

    

   • Sift together the flour and baking powder, then gradually fold into the wet ingredients until just combined.
2. Prepare the Baking Pan:
   • • Grease and line a 27 x 18 cm (10.5 x 7 inch) baking pan.

   

   • Pour the batter into the prepared pan.

Topping

1. 1. Prepare the Peaches:
      • • Drain the peaches and slice them if necessary.

       

      • Arrange the peaches evenly on top of the batter.
   2. Prepare the Crumble Topping:
      • • In a small bowl, combine 2 tablespoons of flour and 3 tablespoons of sugar.

       

      • Cut the cold butter into small pieces and rub it into the flour-sugar mixture until it resembles coarse crumbs.
      • Sprinkle the crumble topping evenly over the peaches.

1. Bake the Cake:
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Serving Suggestions

• • Serve the cake warm or at room temperature.

• A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition.

Cooking Tips

• • Ensure the butter is cold for the crumble topping to achieve the right texture.
  • Check the cake a few minutes before the end of the baking time to prevent overbaking.

Nutritional Benefits

• This cake provides a good source of calcium from the yogurt.
• Peaches add fiber and vitamins to the dessert.

Dietary Information

• • Contains gluten, dairy, and eggs.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.