Peach Cake with Strawberry Drizzle
Description
This soft, homemade peach cake is made with fresh sliced peaches and a simple yogurt-based batter, then topped with a sweet strawberry drizzle. A sprinkle of brown sugar and cinnamon adds extra flavor, making it a lovely treat for summer gatherings or afternoon tea.
Ingredients
Optional Topping:
Instructions
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Combine the chopped strawberries, sugar, and optional lemon juice in a small pan.
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Cook over medium heat for 5–8 minutes until thick and glossy, like loose jam.
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Allow the strawberry drizzle to cool for 5–10 minutes.
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Preheat the oven to 350°F / 175°C.
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Grease a 9-inch round pan or a 9×13-inch pan. Line the bottom with parchment paper if possible.
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In a large bowl, whisk together the eggs, yogurt, oil or melted butter, sugar, and vanilla until smooth.
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In another bowl, combine the flour, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
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Fold half of the sliced peaches into the batter.
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Pour the batter into the prepared pan.
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Arrange the remaining peach slices on top.
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Spoon the strawberry drizzle over the surface and gently swirl it with a knife.
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Sprinkle with brown sugar and cinnamon if using.
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Bake for 40–50 minutes in a 9-inch round pan or 35–45 minutes in a 9×13-inch pan.
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Check that the center springs back lightly and a toothpick comes out mostly clean.
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If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
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Allow the cake to cool for at least 20 minutes before slicing.
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