This Peach Almond Yogurt Cake is a soft, tender little cake packed with ripe peaches, almond flour, and a hint of fresh lemon. Made with oat flour, almond flour, Skyr, applesauce, and erythritol, it has a lighter feel than a traditional butter cake while still being moist and satisfying.
The combination of peaches and almonds works particularly well here. The peaches become soft and juicy during baking, while the sliced almonds on top add a delicate crunch. Lemon zest brightens the flavor, and a little White Chocolate Chunky Flavor adds a subtle creamy sweetness to the batter.
The cake is baked in an 18 cm (7-inch) springform pan, making it a lovely smaller cake when you want something homemade without ending up with a large batch. It is especially good while still slightly warm, when the peaches are soft and juicy. I like serving it simply, either on its own or with a light dusting of powdered sugar just before serving.
Why You’ll Love This Recipe
- Packed with fresh peaches: Ripe peaches provide plenty of natural sweetness and moisture.
- Soft and tender: Oat flour, almond flour, Skyr, and applesauce create a moist, delicate crumb.
- A lighter take on peach cake: The recipe uses erythritol instead of traditional granulated sugar.
- Lovely almond flavor: Almond flour and sliced almonds complement the peaches beautifully.
- Brightened with lemon: Fresh lemon zest keeps the flavor fresh and balances the sweetness.
- Perfect small-batch size: The 18 cm (7-inch) springform makes a smaller cake that’s ideal for a few servings.
Tools & Equipment
- 18 cm (7-inch) springform pan
- 2 mixing bowls
- Cutting board
- Parchment paper
- Paring knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Toothpick or cake tester
- Whisk
- Wire rack
Baking Tips
Use ripe but still firm peaches: Ripe peaches provide the best flavor, but they should still be firm enough to slice neatly. Very soft peaches can release more moisture into the cake during baking.
Bring the eggs and butter to room temperature: Room-temperature ingredients combine more evenly and make it easier to create a smooth batter.
Don’t overmix once you add the flour: Mix the dry ingredients into the wet mixture only until combined. Overmixing can make the finished cake less tender.
Add the second layer of batter carefully: The first layer of batter is covered with fresh peach slices, so don’t try to spread a large amount of batter directly over the fruit. Small spoonfuls are much easier to distribute gently.
Watch the top toward the end of baking: The peaches and sliced almonds on top can brown before the center is fully baked. If necessary, loosely cover the cake with aluminum foil for the remaining baking time.
Let it cool before removing the pan: The cake is delicate when it first comes out of the oven. Giving it 10–15 minutes to cool in the springform pan makes it easier to handle.
Ingredients You Need for Peach Almond Yogurt Cake
- Oat flour gives the cake a soft, tender texture and a mild, slightly nutty flavor.
- Almond flour adds richness and contributes to the moist crumb while complementing the peaches.
- Baking powder provides the lift needed to create a light cake despite the relatively generous amount of fruit.
- Salt balances the sweetness and enhances the flavors of the peaches, almonds, and lemon.
- ESN Chunky Flavor White Chocolate adds a subtle creamy white chocolate note and extra sweetness to the batter.
- Erythritol provides sweetness without using traditional granulated sugar.
- Yogurt Butter adds richness and helps create a tender crumb. Softening it before mixing also makes it easier to combine evenly with the erythritol.
- Eggs provide structure and help bind the ingredients together. Room-temperature eggs incorporate more easily into the butter mixture.
- Unsweetened applesauce adds moisture to the batter while helping keep the cake soft.
- Skyr contributes moisture and a slight tang while adding richness to the batter.
- Lemon zest adds brightness and works especially well with the peaches.
- Ripe peaches provide the main fruit flavor and become soft and juicy during baking.
- Sliced almonds add a delicate crunch to the top of the cake and reinforce the almond flavor.
Directions – How to Make Peach Almond Yogurt Cake
Preheat the oven to 178°C (350°F). Grease an 18 cm (7-inch) springform pan and line the bottom with parchment paper. Wash, dry and cut peaches into thin slices. Set aside. In a medium bowl, whisk together the oat flour, almond flour, baking powder, salt, and chunky flavor. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and erythritol for 1–2 minutes, until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
Add the applesauce, Skyr, and lemon zest. Mix until everything is well combined. Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix the batter.
Spoon approximately half of the batter into the prepared springform pan and smooth it into an even layer. Arrange about one-third to one-half of the sliced peaches over the batter. Carefully spoon the remaining batter over the peaches. Gently smooth the surface with a spatula. Arrange the remaining peach slices over the top of the cake. Sprinkle the sliced almonds evenly over the peaches.
Place the cake on the center rack and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top becomes too dark, loosely cover the cake with aluminum foil. Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely. Dust the cooled cake lightly with powdered sugar just before serving.
Storing and Freezing Instructions
Storing: Store the cooled cake in an airtight container in the fridge. Because the cake contains fresh peaches and dairy ingredients, refrigeration is recommended. Let individual slices come closer to room temperature before serving, or gently warm them if you prefer the cake slightly warm.
Freezing: The cake can be frozen once it has cooled completely. Wrap individual slices or the whole cake tightly and place them in a freezer-safe container or bag to protect the cake from freezer burn. For the best quality and texture, use the frozen cake within approximately 2–3 months.
Thawing: Thaw individual slices in the fridge for several hours or overnight. For a softer, warmer texture, allow a thawed slice to come to room temperature or gently warm it before serving.
My Summary for Peach Almond Yogurt Cake
Taste & Texture: This Peach Yogurt Almond Cake is soft, moist, and gently sweet, with juicy peaches distributed through the tender crumb. The almond flour gives the cake a subtle nuttiness, while the sliced almonds add a little crunch on top. The lemon zest keeps the flavor bright, and the White Chocolate Chunky Flavor adds a delicate creamy note in the background rather than overpowering the fruit. The cake is particularly enjoyable while slightly warm, when the peaches are soft and juicy. At room temperature, it becomes easier to slice neatly and the almond and lemon flavors come through more distinctly.
How Long It Takes to Make Peach Almond Yogurt Cake: A Step-by-Step Timeline
- Prepare the pan & preheat oven: 5 minutes
- Prepare the dry ingredients: 3 minutes
- Cream butter & erythritol: 2 minutes
- Add wet ingredients: 5 minutes
- Combine the batter & layer the cake: 10 minutes
- Bake: 50-60 minutes
- Cool in the pan: 10–15 minutes
- Cool further on a wire rack: allow additional time before serving
Time Breakdown
- Active prep time: 25 minutes
- Inactive time: 10–15 minutes, plus additional cooling
- Baking time: 50-60 minutes
- Total time: 1 hour 40 minutes, plus additional cooling if you want the cake at room temperature
More Recipes to Try
- Lemon Cheesecake
- Mango & Peach Sticky Rice
- Peach Almond Cake
- Peach Swirl Cheesecake Bars
- Pear Almond Cake
- Plum Cake
- Plum Crumble Cake