This Peach Breakfast Cake is delicious cut in thin slices for breakfast, or for a summer party with fresh whipped cream.
Ingredients
1/2cupbutter, softened, plus more for the pan
1cupsugar, plus 2 Tbsp. for the peaches
3eggs
1 1/2cupGreek yogurt
1tsp.almond extract
2cupsall-purpose flour
1tsp.salt
1 1/2tsp.baking powder
1tsp.baking soda
2cupsfresh peaches, cut into small pieces
Instructions
Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not over-mix.
Put the batter into the springform pan.
Toss the peach pieces with the 2 Tbsp. sugar, and sprinkle over the cake.
Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!