This recipe is taken from the 2001 Milk Calendar. Sliced fresh peaches are the perfect accompaniment to this great-tasting European-style cake.
- Prep: 25 min
- Cooking: 40 min - 50 min
- 1/2 cup (125 mL) butter
- 2 1/2 cups (625 mL) sugar
- 2 eggs
- 1/4 cup (60 mL) plain yogurt
- Grated rind of 2 lemons
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) lemon juice freshly squeezed
- Peach Yogurt Topping
- Grated rind of 1 lemon
- 2 cups (500 mL) vanilla yogurt
- 4 cups (1 L) sliced fresh peaches (6 to 8 medium)
- 2 tbsp (30 mL) lemon juice freshly squeezed
Preheat oven to 350 °F (180 °C). Butter and flour a 10 inch (25 cm) Bundt pan or 13 x 9-inch (33 x 23 cm) metal cake pan.
In large bowl and using electric mixer, beat butter with 2 cups (500 mL) of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind. In separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.
Spoon into prepared pan. Bake for 50 min or until tester inserted in centre comes out clean. Let cool in pan on rack for 5 min.
Stir remaining sugar with lemon juice until dissolved. Invert cake onto rimmed plate then, using toothpick, poke 1-inch (2.5 cm) deep holes in top. Drizzle lemon mixture over cake. Let cool.
Peach Yogurt Topping:
Stir lemon rind into yogurt. Sprinkle peaches with lemon juice; mix gently. To serve, spoon yogurt mixture and peaches over each slice of cake.
Mixing lemon juice with peaches prevents them from turning brown. If using a glass baking dish instead of a metal cake pan, decrease over temperature to 325 °F (160 °C) to prevent overbaking. 50 min for Bundt pan or 40 min if using 13 x 9-inch (33 x 23 cm) metal cake pan.
Healthy Eating Tip: Peachy keen- Peaches are an excellent source of Vitamin A, which is needed for proper night vision and to maintain healthy skin. Milk is also a source of Vitamin A.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 93 mg|
|Vitamin B12:||13 %|