Fresh Peach Cake Summer (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 188 g all-purpose flour, spooned and leveled
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 120 ml oil (olive, vegetable, or melted coconut)
06 - 133 g granulated sugar, plus 1 tablespoon for peaches
07 - 2 large eggs, at room temperature
08 - 180 g plain Greek yogurt, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
11 - 1 tablespoon lemon juice
12 - 1 teaspoon lemon zest

→ Fruit Filling and Finishing

13 - 320 g fresh peach slices (peeled or unpeeled, about 3 peaches)
14 - 1/2 teaspoon ground cinnamon (optional)
15 - Confectioners’ sugar for dusting (optional)

# Instructions:

01 - Preheat oven to 177°C. Grease a 23 cm springform pan thoroughly.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk oil, 133 g sugar, eggs, yogurt, vanilla extract, almond extract, lemon juice, and lemon zest until fully incorporated.
04 - Pour the wet mixture into the bowl with the dry ingredients and whisk gently until a creamy, slightly thick batter forms.
05 - Toss peach slices with 1 tablespoon sugar. Divide peaches in half; optionally, combine half with ground cinnamon for a layered effect.
06 - Spread half the batter in the prepared pan. Evenly distribute the cinnamon-sugared peaches over the batter. Pour remaining batter on top and smooth, then layer with reserved sugared peaches.
07 - Place pan in the oven and bake for 50 to 55 minutes, tenting loosely with foil after 30 minutes to prevent excess browning. Cake is done when a toothpick inserted into the center emerges clean.
08 - Remove cake from oven and cool in pan on a wire rack for at least 30 minutes. For serving, dust surface with confectioners’ sugar if desired.

# Notes:

01 - For best results, use ripe fresh peaches; if using frozen or canned, drain and blot dry to prevent excess moisture.
02 - Nonfat, low-fat, or dairy-free yogurt may be substituted for Greek yogurt.
03 - Leftovers keep at room temperature for two days or refrigerated for up to five days, covered.
04 - Cool cake completely before freezing. Wrap tightly and store up to three months.

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