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Serves: 6 to 10
Prep time: 30 minutes
Bake Time: 20 to 25 minutes
Ingredients:
2 + 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 + 1/2 cups granulated sugar
3 large eggs
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
3 cups ripe peaches, pitted and sliced
Toppings:
Powdered sugar for garnish
Vanilla ice cream
Instructions:
Start by slicing your peaches in half and removing the pit. Cut each half into 2 - 3 centimeter slices vertically. Set a few slices aside for the topping. Then, slice the rest of the peach slices in half horizontally.
Preheat the oven to 350°F (175°C). Grease and flour a round cake pan, about 9 inches in diameter.
In a mixing bowl, cream the butter for 2-3 minutes until light and fluffy.
Add the sugar and mix until fully incorporated.
Add eggs one at a time, mixing well after each addition.
Stir in the Greek yogurt and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the peach slices, making sure they're evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly.
Arrange the reserved peach slices on top, placing them in a decorative pattern. Optionally, sprinkle with coarse sugar for added texture.
Bake at 350°F (175°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 45 minutes before removing.
Once cooled, dust with powdered sugar and serve either on its own or with a scoop of vanilla ice cream.
Tip: To add extra sweetness and texture, you can sprinkle more coarse sugar on top before baking for a slightly crunchy finish.
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