Peach Cake Recipe
~ With Pistachio Topping ~

A unique peach cake recipe with a cool white frosting and textured pistachio topping. Serve this magnificent cake on an antique-style plate to maximize its elegant appearance.

Peach Cake With Pistachio Topping

Serves 10 to 12


Peach Cake:

  • Natural cooking spray, for greasing
  • 1 cup unsalted butter, softened (I use salted butter)
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large free-range eggs
  • 2½ cups self rising flour, sifted (1 cup all-purpose flour + 1¼ teaspoon baking powder + ¼ teaspoon salt = 1 cup self rising flour)
  • ½ teaspoon baking soda (my addition: see Cooking With Yogurt)
  • 2 Tablespoons milk
  • 1 cup plain yogurt
  • 1 pound small firm peaches, peeled, cored and chopped 454 grams


  • 1/3 cup whipping cream
  • 1 cup confectioner's sugar
  • ½ teaspoon pure vanilla extract
  • ½ cup crushed pistachios


Preheat oven to 325° F (163° C). Grease a 9-inch (23cm) springform pan with natural cooking spray and line with parchment paper.

Cream the butter and sugar in an electric mixer, until smooth. Mix in the vanilla and add the eggs one at a time, beating well between each egg.

Add the flour, milk and yogurt in batches, while mixing at low speed.

Gently fold in the peaches with a rubber spatula, just until combined.

Pour the mixture into the pan and bake for 1½ hours, or until golden. If the cake browns too quickly, cover with foil for the last 20 minutes of baking. Transfer to a wire rack and cool for 10 minutes. Turn out the cake onto the rack and cool completely before frosting.

To make the frosting, whisk together the cream, confectioner's sugar and vanilla, until smooth. Pour frosting over the entire cake, allowing it to drip down the sides a little. Scatter pistachios on the top and refrigerate cake until ready to serve.

Peach cake recipe taken from "Yogurt More Than 70 Delicious and Healthy Recipes" by Sarina Jacobson.

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