Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft and Moist Cherry and Peach Yogurt Cake
Indulge in a soft and moist yogurt cake, bursting with the vibrant colors and flavors of sweet cherries, juicy peaches, and a hint of lemon zest. This mouthwatering summer cake is sure to please any crowd
Here’s a summer cake recipe that will brighten up your day as much as it did mine. This delicious cake is made with yogurt which yields an extra moist crumb and fluffy texture. Topped with sweet cherries and juicy nectarines or peaches, and infused with a touch of lemon zest for a refreshing citrus flavor, it’s perfect for breakfast, summer parties, picnics, or BBQs. Plus, it’s quick and easy to prepare—just 20 minutes of prep time and 60 minutes in the oven!
This buttery, perfectly dense cake can be customized with other fruit combinations, like strawberries and peaches or plums and apricots. It’s delicious on its own with a light sprinkle of powdered sugar, or you can elevate it with a lemon glaze for an extra citrusy kick. Dress it up with more berries, ice cream, or whipped cream, depending on when you plan to serve it.
Here are a few things to keep in mind when making this recipe:
Mixing the Batter:
– Add the remaining wet ingredients: melted butter, Greek yogurt, vanilla extract, and lemon zest.
– When combining the dry ingredients with the wet mixture, mix minimally to keep the cake soft and moist. Use a blender at low speed, just enough to combine the flour.
Preparing the Pan:
– Line a 9-inch springform pan with parchment paper at the bottom, and grease the sides with butter/flour or spray. Pour and level the batter, then top with the fruit. Start with cherries, cut-side down, arranging them tightly, and then fill the spaces with slices of peach or nectarine. Make it as pretty as you like.
– Bake the cake in the lower third of the oven. Depending on your oven, the cake might take 50 to 60 minutes to bake. Start checking around 45 minutes (cover loosely with aluminum foil if the top gets too dark) and use a toothpick to check for readiness in the center. Avoid over-baking to prevent dryness.
Storage Instructions:
– Room Temperature: Store the yogurt cake in an airtight container for up to two days.
– Freezing: Ensure the cake is completely cool before freezing. Wrap it in airtight plastic wrap or slice it and transfer it to freezer bags or containers.
Other Italian dessert recipes you might like:
Soft and Moist Cherry and Peach Yogurt Cake
Indulge in a soft and moist yogurt cake, bursting with the vibrant colors and flavors of sweet cherries, juicy peaches, and a hint of lemon zest. This mouthwatering summer cake is sure to please any crowd
Servings:
10
Prep Time
20 min
Cook Time
60 min
Resting Time
Total Time
1 hr, 20 min
Ingredients
- 2 large eggs
- 1 cup (200 g) sugar
- 2 oz (60 g) unsalted butter, melted and cool
- 1 1/4 cup (10 oz, 285 g) plain yogurt
- 1 lemon, finely grated zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups (240 gr) all-purpose flour
- about 7 oz (200 g) fresh cherries pitted and halved
- 2 medium yellow nectarines or peaches
- powdered sugar for sprinkling
Instructions
- Preheat the oven to 350F (180C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or cooking spray.
- In a large mixing bowl add the eggs and sugar, and beat well until light and fluffy. You can use a hand mixer or a whisk. Pour in the melted butter and whisk some more. Add the yogurt, finely grated lemon zest, and vanilla extract. Beat more until incorporated. Add salt, baking powder, and flour to the bowl, and mix until just combined. Do not over-mix.
- Pour the batter into the prepared baking pan. Densely arrange the cherries, cut side down, over the top of the cake. Arrange the nectarine slices around the cherries.
- Bake in the middle part of the preheated oven, at 350F for 50-60 minutes or until set. Test with a toothpick for readiness. Let cool down, sprinkle with powdered sugar and enjoy
