Fresh Peach Cake
Maybe your favorite person has a birthday in august, or maybe you just really like cake, whatever the reason you are going to love this cake!
Ingredients:
1 1/2 cup AP flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup olive oil or vegetable oil
2/3 cup granulated sugar
2 large eggs, room temperature
3/4 cup plain greek yogurt, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups sliced Interwater Farms peaches, peeled or unpeeled
Directions:
Preheat the oven to 350F and grease a 9-inch cake pan
In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until creamy and slightly thick.
In a medium bowl, toss the peach slices with 1 Tablespoon of sugar to coat. Divide in half, moving half of the peaches to another bowl.
Pour and spread half the batter into the prepared pan. Place the sugared peaches in an even layer on top. Spread the remaining batter on top of the peach layer. Place remaining sugared peaches on top.
Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning.
Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely.
Serve and enjoy!
