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. Whisk the flour, baking powder, baking soda and salt together in a large bowl.
3. In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice and lemon zest until combined.
4. Pour the wet mixture into the dry ingredients and whisk until just combined; the batter will be creamy and slightly thick.
5. Toss the sliced peaches with 1 tablespoon sugar. Stir the ½ teaspoon cinnamon into half of the peaches.
6. Spread half the batter in the pan, arrange the plain peaches over it, then add the cinnamon peaches in an even layer.
7. Spread the remaining batter over the peaches and top with the rest of the peaches.
8. Bake for 50–55 minutes, until a toothpick inserted in the centre comes out clean. Loosely cover with foil around the 30-minute mark to prevent over-browning.
9. Cool the cake on a wire rack for at least 30 minutes before slicing, or cool completely.
10. Dust with confectioners' sugar if desired.

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

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