PEACH CAKE

What You Need…

1 stick unsalted butter, softened but not melted

1 1/2 cups sugar

3 large eggs, at room temperature

1 cup plain or vanilla whole-milk yogurt

1 teaspoon vanilla paste or extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

2 teaspoons cinnamon

4 large, ripe peaches

How To…

1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. If you want to be sure it will come out of the pan easily, line with an overlapping piece of parchment paper. Then you can just lift it out by the paper.
2. Peel the peaches, pit and slice them into thin, even slices. If you aren’t cooking for company, you can just slice them any old way. Otherwise, try to make pretty slices. Cover the slices with 1/2 cup sugar, the nutmeg and cinnamon. Set aside.
3. Beat the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, then the yogurt and vanilla, and mix until the batter is smooth. In a separate bowl or on a piece of wax paper, sift together the flour, baking soda, and baking powder. Carefully add the dry ingredients to the batter a bit at a time and mix just until combined. Why carefully? Beause if you are using a mixer and dump the flour in all at once, the flour cloud will rise up and be all over you.
4. Spread half of the batter evenly in the pan. Top with half of the peaches. Spread the remaining batter on top, arrange the remaining peaches on top. You can sprinkle about 2 teaspoons of raw sugar on top if your body (and blood sugar) can afford it.
5. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.