Fresh Peach Cake is a buttery cake topped with fresh peaches and pecans. A few tricks keep it on the lighter side without sacrificing any flavor.One of my favorite cakes that my mom makes is a dried apricot cake. It’s a butter cake that’s studded with dried apricots and topped with cinnamon and sugar. The cake is simple yet delicious.So, when I saw all of the awesome fresh peaches at the store, I knew that I wanted to make a fresh peach cake that’s a version of the apricot cake.So, I swapped out the dried apricots for fresh peaches and added some pecans on top for a little crunch. And since I was doing some swapping, I figured I’d lighten the cake up because, hey, it’s summer, and that just seemed like the thing to do.
Fresh Peach Cake
- 1/4 c . butter , at room temperature
- 1/4 c . plain non-fat Greek yogurt
- 3/4 c . granulated sugar , divided
- 2 eggs whites from large eggs
- 1 tsp . vanilla extract
- 1/2 tsp . almond extract
- 1 ½ c . all-purpose flour
- 1 ½ tsp . baking powder
- 1/8 tsp . salt
- 1/3 c . low-fat or skim milk
- 1 ½ c . thinly sliced peaches
- 1/2 c . chopped pecans
- 2 T . granulated sugar
- 1 tsp . cinnamon
- Preheat oven to 350 F. Grease a deep 8-inch round (8x3) cake pan. Set aside.
- With a hand or stand mixer, beat together butter, yogurt, and granulated sugar until light and fluffy.
- Mix in egg whites, vanilla extract, and almond extract; beat for 2 minutes.
- Add flour, baking powder, and salt. Begin mixing on low speed.
- Stream in milk, and continue mixing just until batter is combined.
- Pour batter into prepared pan.
- Arrange peach slices over batter.
- Sprinkle pecans over peaches.
- Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over peaches and top of cake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm.