I’m currently watching old BadGirlRiri music videos because I’m procrastinating from cleaning out the dishwasher. There’s a white film that’s coating all my dishes and after I did some googling I found that it must be clogged and I gotta clean it with citric acid. Sounds fun!
A few weeks ago, I went to Vermont where everything is maple this and maple that. I came home regretting that I didn’t buy a jar of maple cream. So I figured it wouldn’t be too difficult to make it and umm…it’s not difficult per se, but man is it time consuming and petty. I love pettiness but not this type of pettiness, you know?!
I’m dreaming of maple cream cookies or making cajeta or dulce de leech but with maple. Maybe I’l put my cookie cutters that I bought in Japan to good use.
Instead, I opted to put off my maple cream dreams for fall (sounds more seasonally appropriate) and make something summery…with just a hint of maple.
This cake is so fluffy. The yogurt gives it a lovely light texture, while the peach jam that’s in between the layers gives a nice summer-y vibe. The yogurt and maple in the frosting tie it all together. This is a summer-y dream. I love this cake so very much.
I topped it with some slices of yellow peaches, golden raspberries, random sprigs of mint and a sprinkling of powdered sugar. Have fun with it, there’s no right way to do it.
Peach Quick Jam:
- 2 large ripe yellow peaches, peeled and then quartered
- Juice from 1 lemon
- 1/4 cup white granulated sugar
- Pinch of salt
Yogurt Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1/2 cup milk
- 3/4 cup unsalted butter, softened
- 1 3/4 cup white sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons yogurt
- Pinch of salt
- 1 peach, sliced
- Handful of golden raspberries
- Mint leaves
- 1 teaspoon powdered sugar, sifted
To Make the Peach Quick Jam:
- To a blender, add the quartered peaches and lemon juice. Blend until smooth. Pour into a medium saucepan and then add the sugar. Turn the heat to medium and bring to a gentle simmer and cook this, while stirring frequently, until thickened, about 8 minutes. Set aside.
To Make the Yogurt Cake Layers:
- Preheat the oven to 350 degrees F. Grease and prep two (8-inch) round cake pans. I like to place round of parchment on the bottom of my cake pans too, just to make sure nothing sticks.
- In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Measure out the yogurt and milk and whisk it together until smooth.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla extract; beat until combined about 30 seconds.
- Next, alternating between the dry ingredients and yogurt mixture, add them to the butter mixture until combined. Scrape the bottom of the bowl just to make sure there aren’t any flour-y bits hiding. Divide amongst the two prepared cake pans and transfer to the oven to bake for about 25 to 30 minutes, until a skewer inserted into the center comes out clean.
- Allow to cool in their pans for 5 to 7 minutes, until inverting them onto cooling racks.
To Make the Frosting:
- To the bowl of a stand-up mixer with the paddle attachment, add the butter. Beat for 30 seconds, until smooth. Add the sifted powdered sugar, maple syrup, yogurt and pinch of salt. Beat until smooth and fluffy, about 1 to 2 minutes.
To Frost the Cake:
- Add the frosting how you like, adding the peach jam in between the layers. (You might end up with about 1/4 cup leftover--you can use it on toast!) I did a simple crumb coat and then transferred it to the fridge and added one more smooth coat.
- I added a few slices of peaches, golden raspberries and mint leaves to one side of the cake. And then dusted it with sifted powdered sugar. That’s it! Slice and serve.