Brown Sugar Peach Yogurt Cake Recipe for Moist Summer Desserts

French Yogurt Cake is famously simple to make, yet this Brown Sugar Peach Yogurt Cake feels unexpectedly elegant. With humble ingredients it produces a tender, lightly sweet cake that’s perfect for breakfast, afternoon tea, or a relaxed dessert.

Today I made one for my wonderful French daughter-in-law Anaïs’s birthday. Even though we couldn’t sit down together to share slices, baking this cake felt like a small celebration and a delicious way to say joyeux anniversaire across the miles.

French Yogurt Cake

Also called gâteau de mamie (granny cake), French yogurt cake is a classic and approachable dessert. Many French children learn to bake this at their grandmother’s side; the recipe is forgiving, quick to prepare, and rewarding.

At its base it’s an ideal companion to coffee or tea any time of day. Dress it up with a spoonful of sweetened whipped cream, a dollop of plain yogurt, fresh or canned fruit, and a dusting of confectioner’s sugar and you have a dessert that’s both simple and show-stopping.

What makes it so appealing is how few steps and ingredients are involved—most versions are mixed in one bowl and baked in one pan. When still warm, the cake is brushed with a syrup or glaze that keeps it moist and adds flavor.

Yogurt Cake Recipe

The traditional French proportions are easy to remember: one jar of yogurt, one jar of oil, two jars of sugar, three jars of flour, three eggs, plus baking powder and a pinch of salt. If you use a larger tub of yogurt at home, a convenient scaled recipe is 1/2 cup yogurt, 1/2 cup oil, 1 cup sugar, 1 1/2 cups flour, 3 eggs, and leavening and salt. Either way, the method is quick and lends itself to baking with kids.

For this Brown Sugar Peach variation I use peach yogurt and substitute brown sugar for white sugar. The molasses in brown sugar adds a deeper, caramel-like note that pairs beautifully with peach. The cake works well with either regular or Greek yogurt, and with lowfat or whole-milk varieties.

This version is finished with a glaze made from peach syrup (from a can of peaches), lemon juice, and confectioner’s sugar, and served with diced peaches or berries. If you have ripe fresh peaches, substitute a simple syrup and serve the cake with diced fresh fruit for a vibrant finish.

Cake Pans for Gâteaux de Mamie

You don’t need special equipment. A loaf pan is a favorite choice because it yields attractive slices and is easy to unmold. A bundt pan also works well if you prefer a ring-shaped cake.

Yogurt Cake

To Make the Cake

Preheat the oven to 350°F. Prepare a loaf or cake pan by spraying with nonstick spray and lining the bottom with parchment; alternatively spray a bundt pan. In a small bowl whisk together 1 1/2 cups (about 6.75 oz) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt and set aside.

In a mixing bowl whisk together 1/2 cup peach yogurt, 1 cup packed brown sugar, 3 large eggs, and the zest of one lemon until smooth. Fold in the dry ingredients with a spatula until just moistened, then stir in 1/2 cup olive oil or another neutral oil until uniform. Scrape the batter into the prepared pan and bake 45–50 minutes, or until a skewer inserted near the center comes out clean.

Let the cake rest in the pan for 10 minutes, then turn it gently onto a cooling rack set over a sheet pan.

To Glaze the Cake

Whisk 2 tablespoons lemon juice, 1 tablespoon peach syrup (from canned peaches) and 3/4 cup confectioner’s sugar until smooth. Brush the glaze over the warm cake, repeating until all the glaze is used. Allow the cake to cool completely so the glaze firms slightly.

To Serve

Slice and serve plain, dusted with confectioner’s sugar, or accompanied by additional yogurt, crème fraîche, and diced peaches or mixed berries.

Notes

If you don’t have canned peaches, substitute 1 tablespoon simple syrup or an extra tablespoon of lemon juice for the peach syrup in the glaze.

Brown Sugar Peach French Yogurt Cake

Rebecca Lindamood

Prep Time 10 mins

Cook Time 45 mins

French Yogurt Cake is the world’s easiest cake, and this Brown Sugar Peach version elevates that simplicity with caramel notes from brown sugar and bright peach flavor.

Equipment

Cake pan or loaf pan

Ingredients

For the Yogurt Cake:
Non-stick cooking spray
1 ½ cups all-purpose flour (about 6.75 ounces)
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup peach yogurt
1 cup brown sugar (packed)
3 large eggs
1 lemon, zested
½ cup pure olive oil or another neutral oil
For the Glaze:
2 tablespoons lemon juice
1 tablespoon heavy syrup from a can of peaches (see notes)
¾ cup confectioner’s sugar
Optional for Serving:
A dusting of confectioner’s sugar
Fresh berries
Diced peaches (canned or fresh)
Additional yogurt for serving

Instructions

To Make the Cake
Preheat the oven to 350°F. Prepare a loaf or cake pan with nonstick spray and parchment or spray a bundt pan. Set aside.
Whisk the flour, baking powder, and salt in a small bowl and set aside.
Whisk together yogurt, brown sugar, eggs, and lemon zest until smooth. Fold in the flour until just moistened.
Stir in the oil until the batter is even. Transfer to the prepared pan and bake 45–50 minutes or until a skewer comes out clean.
Let the cake rest in the pan 10 minutes, then turn out onto a cooling rack.
To Glaze the Cake
Whisk lemon juice, peach syrup, and confectioner’s sugar until smooth. Brush the glaze onto the top and sides of the warm cake, repeating until all glaze is used. Let cool so the glaze sets.
To Serve: Slice and serve plain, dusted with confectioner’s sugar, or with extra yogurt, crème fraîche, and diced peaches or berries.