Peach Yoghurt Cake
by Editorial Staff
Yoghurt cake with peaches is very easy to make. The dough is made on the basis of yogurt, the inside of the cake is moist and dense. The caramelized peaches are the highlight of this yoghurt cake.
Ingredients
- Peaches – 2-3 pcs.
- Sugar – 200 g (+ 2-3 tablespoons for peaches)
- Butter – 50 g + for greasing the mold
- Flour – 250 g
- Yogurt – 150 ml
- Eggs – 3 pcs.
- Refined sunflower oil – 75 ml
- Baking powder – 0.5 sachet (5 g)
Directions
- Wash peaches, remove seeds and cut into slices.
(It is better to take hard peaches, perhaps even immature ones. If the peaches are soft, they will lose their shape, and we need beautiful slices.) - Melt the butter in a frying pan. Place the peach slices in a single layer in the pan.
- Sprinkle with sugar (2-3 tablespoons).
- Fry the peach wedges for 3 minutes on each side, until they soften and slightly caramelize. Transfer the peaches to a plate.
- Cooking the dough. Beat eggs well with sugar. The mass should turn white and increase in volume.
- Pour in yogurt and vegetable oil.
- Continue whisking for a few more minutes.
- Mix flour with baking powder and sift.
- Then add in portions the sifted flour with baking powder, whisking with a mixer at low speed. The dough turns out like thick sour cream.
- Grease the cake pan with butter, put the peach slices on the bottom of the pan.
- Pour the dough over the peaches.
- Bake a muffin with peaches in an oven preheated to 180 degrees for 40-50 minutes.
- The cupcake must be removed from the mold immediately. If the cake cools in the pan, the peaches may stick to the bottom of the pan.
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