This is a yogurt cake — just about the easiest cake of them all. It's a one-bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients. These cakes never fail to turn out generously moist. They're just the thing for autumn tea and impromptu dinner parties. This one is just a little special, too, spiced up with a pinch of cloves and ginger, and with nuggets of warm, juicy peach hiding inside. Out of peaches in your neck of the woods? This would actually be rather good with canned or frozen peaches, as they are baked into juicy little bits in this cake anyway.
Peach Yogurt Cake with Cinnamon Glaze
serves 81 1/2 pounds peaches, about 3 large, unpeeled 1 1/2 cups full-fat yogurt 1/2 cup olive oil 1 cup sugar 3 eggs 1 1/2 teaspoon vanilla 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment. Roughly chop the peaches. You will have about 3 cups chopped peaches. Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, baking soda, salt, ginger, cloves,and nutmeg right into the liquids and stir just until no large lumps remain. Fold in the chopped peaches. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Place on a plate and drizzle the cinnamon glaze over it (recipe below). Garnish with toasted hazelnuts. Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.