Peach Cake
adapted from Clara Persis
1/4 pound unsalted butter, room temperature
1 1/4 cups sugar, divided
2 extra-large eggs, room temperature
1heaping cup Greek yogurt, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 large, ripe peaches, peeled, pitted, and sliced (3 medium sized)
1/2 cup chopped pecans
the oven to 350 degrees F. Grease a 9-inch square or round baking pan.
In
the bowl of an electric mixer fitted with the paddle attachment, beat the
butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until
light and fluffy. With the mixer on low, add the eggs, one at a time, then the
Greek yogurt and vanilla, and mix until the batter is smooth. In a separate
bowl, sift together the flour, baking soda, baking powder, and salt. With the
mixer on low, slowly add the dry ingredients to the batter and mix just until
combined. In a small bowl, combine the remaining 1/4 cup sugar and the
cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then
sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on
top, arrange the remaining peaches on top, and sprinkle with the remaining
sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes (I found mine needed the full 55), until a
toothpick inserted in the center comes out clean. Serve warm or at room
temperature. Keeps for up to 4 days on counter top, tightly covered.
