Fresh Peach Cake

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the oil, 2/3 cup (133g) sugar, eggs, yogurt, vanilla and almond extracts, lemon juice and lemon zest until combined. Pour into the dry ingredients and whisk until combined; the batter should be creamy and slightly thick.
4. In a medium bowl, toss the peach slices with 1 tablespoon sugar. Divide in half and move half to another bowl. Add the cinnamon (optional) to one half and gently stir to coat.
5. Spread half the batter into the prepared pan. Arrange the cinnamon peaches in an even layer on top, then spread the remaining batter over them. Top with the remaining sugared peaches.
6. Bake for 50–55 minutes, or until a toothpick inserted in the centre comes out clean. Around the 30-minute mark, loosely cover with aluminum foil to prevent over-browning.
7. Set the pan on a wire rack and let the cake cool for at least 30 minutes before slicing, or cool completely. Dust with confectioners' sugar if desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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