Instructions

Instructions

Preheat oven to 350°F (175°C)

Make the peach cake batter

1. Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
4. Place the peach pieces in a small food processor, or blender and squeeze some lemon juice on top. Process the peaches until they are almost puréed.
5. Add the peach purée to the cake batter (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin. Evenly spread the batter.
6. Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the peach cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
7. Serve when cool as is, or dusted with powdered sugar, top with peach slices and/or whipped cream or ice cream.