Peach Maple Yogurt Cake
Ingredients
Peach Quick Jam
-
2
large
ripe yellow peaches
-
1
tablespoon
lemon juice
-
¼
cup
white granulated sugar
-
a pinch
salt
Yogurt Cake Layers
-
2½
cups
all-purpose flour
-
2½
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
plain whole milk yogurt
-
½
cup
milk
-
¾
cup
unsalted butter
-
1¾
cups
white sugar
-
3
large
eggs
-
2
teaspoons
pure vanilla extract
Maple Frosting
-
1
cup
unsalted butter
-
4
cups
powdered sugar
-
2
tablespoons
maple syrup
-
2
tablespoons
yogurt
-
a pinch
salt
Decorative Toppings
-
1
peach
sliced
-
a handful
golden raspberries
-
a handful
mint leaves
-
1
teaspoon
powdered sugar
Instructions
- Make the peach jam by blending peaches and lemon juice, then simmering with sugar until thickened.
- Preheat the oven to 350°F and prepare two 8-inch round cake pans.
- Whisk together the dry ingredients in a bowl, then mix yogurt and milk until smooth.
- In a stand mixer, beat butter and sugar until fluffy, then add eggs and vanilla.
- Alternate adding the dry ingredients and yogurt mixture to the butter mixture until smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes inverted on a wire rack.
- For the frosting, beat butter until smooth, then add powdered sugar, maple syrup, yogurt, and salt until fluffy.
- Frost the cake, layering with peach jam between the layers and decorating with peach slices, raspberries, and mint.
Nutrition Facts (estimated)
Servings
8 slices
Calories
1021
Total fat
44g
Total carbohydrates
152g
Total protein
9g
Sodium
208mg
Cholesterol
175mg
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