Ingredients

Cake

3 eggs

150g Plain Greek Yogurt or Sour Cream

100g Milk (of choice)

175g Unsalted Butter (melted)

200g Unbleached All-Purpose Flour

50g Rolled Oats

200g Fine Cane Sugar

1 1/2 Tsp Salt

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Vanilla

5 Red Haven Peaches (sliced or diced skin on or off, pitts removed)

Topping

80g Unbleached All-Purpose Flour

80g Unsalted Butter (melted)

45g Rolled Oats

45g Slivered Raw Almonds

45g Fine Cane Sugar

1/2 Tsp Salt

1/2 Tsp Vanilla

Method

Oven - Preheat your oven to 350°F and line a 9” spring form pan with parchment and grease the edges with butter or oil.
Topping - In a small bowl add the melted butter, flour, salt, oats, sugar, and vanilla. Using your hands mix until a large ball forms. Add in the almonds and mix to combine. Set aside.
Cake Batter - In a large bowl sift together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, butter (melted), yogurt, milk, vanilla, and sugar. Mix until smooth and creamy.
Mix Batter - Pour the wet ingredients into the dry and fold together only until combined. Gently fold in the oats and prepped peaches.
Top and Bake - Pour the batter into the prepared cake pan and smooth the top using an offset spatula. Crumble the topping across the cake until the top of the batter is completely coated. Place the cake in the oven on a middle rack and bake for 50-60 minutes until the top is golden and the center is set (not jiggle) you can also test with a toothpick.
Cool and Serve - Remove the cake from the oven once it’s done baking and allow to cool for about 1 hour before removing from the pan and serving. Enjoy with vanilla ice cream, whip cream or by itself!

Notes

I like to leave the skin on the peaches but if you prefer a peach with no skin feel from the peel the peach before siceing or dicing. This won’t change anything about the recipe.
Making sure we are not over mixing cake batter is super important to creating a light and fluffy cake that has good rise. Just mixing to combine is the best thing we can do a few little clump are totally fine in a batter like this.
Linking a couple of my favorite tools that I used for the recipe:
- 9” springform pan - I like to use stainless steel as much as I can rather that aluminum so I love this option!
- offset spatula - I love a wood handle and these can be used for so much, leveling, smoothing, decorating, and more!