Ingredients
Method
- Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the oil, sugar, eggs, yogurt, vanilla, almond extract, lemon juice, and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and whisk until smooth. The batter will be creamy and slightly thick.
- Toss the sliced peaches with 1 tablespoon of sugar to coat. Divide the peaches into two portions. In one portion, add cinnamon and stir gently. The cinnamon is optional.
- Pour half of the batter into the prepared pan and spread evenly. Layer the cinnamon-sugared peaches on top. Spread the remaining batter over the peaches and top with the remaining peaches.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. At the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning.
- Let the cake cool in the pan for at least 30 minutes before slicing, or allow it to cool completely. Dust with powdered sugar if desired before serving.
Nutrition
Notes
This cake is best with fresh, in-season peaches. If using frozen, be sure to thaw and blot dry first. You can freeze the cake for up to 3 months, just bring it to room temperature before serving.