Baltimore Sun Peach Cake Recipe: Celery-Crusted Crunch and Gooey Yogurt Magic

This Baltimore Sun peach cake recipe delivers the iconic Maryland dessert experience with its signature celery crust and velvety yogurt filling. The secret to that perfect crunch comes from a finely chopped celery crust that forms a crispy, golden base—no one will believe it's celery until they taste it. I first tried this recipe during a trip to Baltimore and knew I had to recreate it at home, where it became an instant family favorite.

The magic happens in the layers: a buttery celery crust gives way to a moist, spiced cake infused with peach flavor, topped with a creamy yogurt layer that's tangy yet sweet. What makes this recipe special is the balance—crunchy crust meets tender cake meets gooey yogurt filling in every bite. The peach extract ensures that signature peach flavor without needing fresh fruit, making it easier to recreate at home.

What you'll end up with is a cake that's rich, flavorful, and perfectly balanced—crispy on the bottom, tender in the middle, and topped with that signature yogurt layer that keeps it moist. The aroma alone will have everyone gathering in the kitchen, and the first slice will disappear faster than you can say "Baltimore." This is the kind of dessert that feels like a hug in cake form.

Perfect for summer gatherings, potlucks, or as a showstopper for any dessert table. The recipe is designed to be foolproof, with clear instructions that ensure every layer comes together just right. Let's get baking!

Ingredients for baltimore sun peach cake

Celery crust, peach flavor, and creamy yogurt layers—this iconic dessert needs just these ingredients for magic.

The celery crust is the star—fresh, crisp stalks work best, but Trader Joe's pre-chopped celery saves time. If using whole celery, chop it finely for that perfect crunch. The butter should be cold when mixing with celery to create a crispy texture. For the yogurt layer, full-fat plain yogurt gives the best creaminess—Greek yogurt works too if you prefer a thicker texture. Whole Foods or Costco often have good prices on bulk butter and yogurt.

No peach extract? Fresh peach puree or juice works in a pinch, but you'll need about 1/4 cup to match the flavor. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For the cake layers, King Arthur flour or Bob's Red Mill all-purpose flour gives the best rise. If you're gluten-free, swap the flour for a 1:1 gluten-free baking blend. The milk can be any kind—dairy, almond, or oat—but dairy gives the most tender crumb.

This cake keeps well—3 days at room temperature covered, or 1 week in the fridge. For longer storage, wrap tightly and freeze for up to 3 months. The yogurt layer can separate when refrigerated, so give it a quick stir before serving. The crust stays crispy for about 2 days if stored properly—after that, it softens slightly but still tastes amazing.

Step-by-step instructions for Baltimore Sun peach cake

Here's how to build this iconic three-layer cake with its signature celery crust and peach-yogurt filling.

Pulse the 2 cups Celery Stems in a food processor until finely chopped—think more like a coarse sand texture than celery pieces. Transfer to a mixing bowl and add the 1.5 cups Unsalted Butter, breaking it into small cubes first. I like to use my fingers to work the butter into the celery until it resembles wet sand.

Mix in 1 cup Granulated Sugar, 1 tsp Peach Extract, and 1 tbsp Vanilla Extract until fully combined. The mixture should hold together when pressed but still feel slightly crumbly. Press this firmly into a greased 9-inch springform pan—I use the bottom of a glass to create an even surface. Bake at 350°F for 20 minutes until lightly golden. Let cool completely before proceeding.

In a medium bowl, whisk together 1.5 cups Plain Yogurt and 2 cups Powdered Sugar until completely smooth. The mixture should be thick but pourable—if it's too stiff, add 1-2 tablespoons of milk to reach the right consistency. Spread this evenly over the cooled crust, creating a smooth layer that reaches the pan's edges.

Here's the thing—this layer needs to set completely before adding the cake batter. I recommend chilling it in the refrigerator for 30 minutes while you prepare the cake layers. This prevents the yogurt from mixing with the cake batter and keeps that signature gooey texture intact.

Preheat your oven to 350°F again. In a large bowl, cream together 1 cup Unsalted Butter and 1 cup Granulated Sugar until light and fluffy—about 3-4 minutes with an electric mixer. Add the 4 whole Large Eggs, one at a time, beating well after each addition. Mix in the 0.5 cup Milk, 1 tbsp Vanilla Extract, 1 tsp Peach Extract, 2 tsp Baking Powder, 0.5 tsp Salt, and 1 tsp Ground Cinnamon until just combined.

Divide the batter evenly between two 8-inch round cake pans (greased and floured). Bake for 25-30 minutes until a toothpick inserted comes out clean. Let the layers cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This prevents the cakes from cracking when you remove them.

Place the first cake layer on top of the yogurt layer in the springform pan. Spread a thin layer of leftover yogurt mixture (about ¼ cup) over the cake to help the second layer adhere. Place the second cake layer on top and dust the entire cake with 2 tablespoons Powdered Sugar for a decorative finish.

Refrigerate the assembled cake for at least 4 hours (overnight is best) before slicing. This allows all the layers to fully set and develop that perfect texture contrast—crisp crust, creamy yogurt, and tender cake. Serve chilled for the best experience, with each slice delivering that iconic Baltimore Sun flavor combination.

Dietary considerations for these flavors

Gluten-Free Adaptations

For a gluten-free version, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add ½ tsp xanthan gum to help bind the crust and cake layers. For the celery crust, pulse the celery extra finely to mimic the texture of traditional flour-based crusts. I’ve tested this with Bob’s Red Mill gluten-free flour and found it works beautifully, though the crust may be slightly less crisp. 🥬

Dairy-Free Options

Swap the 1.5 cups unsalted butter for 1.5 cups dairy-free butter (like Miyoko’s or Earth Balance), and use 1.5 cups full-fat coconut yogurt instead of plain yogurt. The yogurt layer will still be creamy, though the flavor will have subtle coconut undertones. For the cake layers, replace the ½ cup milk with ½ cup unsweetened almond milk or oat milk—just be aware the texture may be slightly denser. 🥛

Lower Sugar Versions

Reduce the 2 cups granulated sugar in the cake layers to 1.5 cups and the 2 cups powdered sugar in the yogurt layer to 1.5 cups. Use ½ cup unsweetened applesauce to replace some of the butter in the crust (about ½ cup) to cut calories while keeping moisture. The cake will still be sweet but less heavy. For extra flavor, add 1 tsp lemon zest to the yogurt layer to brighten the taste. 🍚

Nut-Free Considerations

This recipe is naturally nut-free, but always double-check your all-purpose flour, powdered sugar, and yogurt labels for cross-contamination warnings. If using store-bought peach extract or vanilla extract, verify they’re processed in nut-free facilities. For added safety, bake the cake layers in separate pans if you’re serving guests with severe allergies. The celery crust is inherently nut-free, making this a safe option for most allergy-friendly tables. 🌿

Vegan Modifications

To make this cake vegan, replace the 4 large eggs with 4 flax eggs (mix 4 tbsp ground flaxseed with 10 tbsp water, let sit for 5 minutes). Use vegan butter (like Earth Balance) and coconut yogurt for the filling. For the crust, ensure your 1.5 cups butter is vegan and your powdered sugar is refined (some brands use bone char). The texture will be slightly different, but the flavors remain rich and satisfying. 🌱

Frequently asked questions