¼ cup granulated white sugar (plus extra for sprinkling over the top)
60 grams butter, at room temperature
1 tsp baking powder
½ tsp baking soda
2 eggs
½ cup yogurt (I used full-fat)
1 tsp vanilla extract
¼ tsp salt
4 peaches, sliced into wedges
Icing sugar (for dusting over the top)
Method
Preheat oven to 180 C and grease a 9” spring-form / regular pan.
Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
Cream the butter and both sugars (demerara and white) on high speed until pale and aerated. Crack in the eggs one at a time, making sure it’s fully incorporated before adding the next one. Add the vanilla and yogurt and beat again for 1 minute.
Pour the prepared batter into the greased pan and arrange one layer of peach slices on top. (Note : I did 2 layers and added the 2nd layer of peaches halfway through cooking time). Once half-cooked, arrange another layer on top and sprinkle with sugar before putting the cake back into the oven to finish cooking.* You could do only 1 layer, in which case, sprinkle some granulated sugar on the peaches before you put the cake in the oven.
Bake until cake turns golden, about 1 hour, or until a skewer inserted into the centre comes out clean. Transfer the pan to a wire rack to cool for about ½ hour. Once cooled, release from the spring-form pan and dust with icing sugar on top before slicing.
Notes
* Adapted from Julia's Album
Recipe by The Blurry Lime at https://www.theblurrylime.com/cakes/peach-yogurt-cake/