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Fresh Peach Cake with Basil Whipped Topping

Here, fresh sweet peach and bright basil flavors come together in a simple, delicious—and visually stunning—summer dessert. Go ahead and make extra Basil Whipped Topping; it’s also great served with other fruit desserts.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Slices



  • 3 ripe peaches (pitted and cut into 1/2-inch pieces )

  • 1/4 c granulated sugar

  • 1/2 c fine yellow cornmeal

  • 1/2 c cake flour

  • 1 t baking powder

  • 4 T unsalted butter (1/2 stick, softened)

  • 1/4 c raw almonds (finely ground in a food processor)

  • 1 1/4 c confectioners' sugar

  • 1 t vanilla extract

  • 4 egg yolks

  • 2 eggs

  • 3/4 c Stonyfield Organic Plain Whole Milk Yogurt

  • Whipped Topping

  • 1/2 c Stonyfield Organic Heavy Whipping Cream

  • 1 T sugar

  • 1/2 t vanilla extract

  • 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt

  • 1/3 c basil (finely chopped)

Serving Size: 1 slice, Calories: 370, Calories from Fat: 150, Total Fat: 16g, Total Fat Percent: 25%, Saturated Fat: 8g, Saturated Fat Percent: 40%, Cholesterol: 190mg, Cholesterol Percent: 63%, Sodium: 60mg, Sodium Percent: 3%, Total Carbohydrate: 50g, Total Carbohydrate Percent: 17%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 34g, Protein: 8g, Protein Percent: 16%, Vitamin A: 20%, Vitamin C: 8%, Calcium: 15%, Iron: 10%



Step 1

Heat oven to 350°. Coat a 9-inch round cake pan with nonstick cooking spray.

Step 2

In a small bowl, stir together the chopped peaches and sugar; set aside.

Step 3

Whisk together the cornmeal, flour and baking powder.

Step 4

Combine the butter and ground almonds in a bowl and beat on high speed until well blended. Add in confectioners sugar and vanilla; beat on high speed 2 minutes or until light and fluffy. Beat in egg yolks and eggs one at a time, blending well after each addition. Add in yogurt and beat until combined. Beat in flour mixture on low speed until just combined.

Step 5

Transfer batter to prepared cake pan; smooth top. Drain peach mixture and sprinkle over top of batter. Bake at 350° for about 43 minutes or until wooden pick inserted in the center tests clean. Remove to a wire rack and cool 10 minutes. Remove cake from pan and let cool completely.

Whipped Topping:

Step 1

Whip all ingredients to desired consistency and dollop onto cake slices.


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