Ingredients:

For the Cake Batter:

• 2 eggs
• 2/5 cup sugar (100 g)
• 1 pinch of salt
• 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
• 3/4 cup yogurt (180 g)
• 1.5 cups flour (220 g)
• 1 teaspoon baking powder

For the Topping:

• Peach in syrup (about 400 g), drained and sliced
• 2 tablespoons flour (50 g)
• 3 tablespoons sugar (50 g)
• Cold butter (40 g), cut into small pieces

Directions:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
2. Prepare the Cake Batter:
   • In a large mixing bowl, whisk together the eggs, sugar, and a pinch of salt until light and fluffy.
   • Gradually add the sunflower oil while continuing to whisk, followed by the yogurt. Mix until well combined.
   • In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
   • Pour the batter into the prepared cake pan and spread it evenly.
3. Prepare the Topping:
   • Arrange the peach slices over the top of the cake batter in an even layer.
   • In a small bowl, combine the flour and sugar. Add the cold butter and use your fingers or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs.
   • Sprinkle the crumb mixture evenly over the peaches.
4. Bake the Cake:
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
   • Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Serve:
   • Once cooled, slice the cake and serve. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving Suggestions:

• Serve this cake as a dessert after a meal or enjoy it with a cup of coffee or tea.
• Add a sprinkle of powdered sugar on top for an extra touch of sweetness.

Cooking Tips:

• Make sure the butter for the topping is cold to achieve a crumbly texture.
• You can substitute the peach in syrup with fresh peaches, canned pears, or any other fruit of your choice.

Nutritional Benefits:

• Yogurt: Adds moisture to the cake while providing calcium and probiotics.
• Peaches: Rich in vitamins A and C, and provide natural sweetness.

Dietary Information:

• Vegetarian: Yes
• Can Be Made Gluten-Free: Substitute with gluten-free flour.

Nutritional Facts (per serving, based on 8 servings):

• Calories: Approximately 250 kcal
• Protein: 4g
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 2g
• Sodium: 150mg

Storage:

• Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Why You’ll Love This Recipe:

• This cake is incredibly moist and tender, with a sweet and buttery peach topping that makes it melt in your mouth.
• It’s easy to prepare and perfect for any occasion, whether it’s a casual snack or a special dessert.
• The combination of yogurt in the batter and the crumbly topping creates a delightful texture that everyone will enjoy.

Conclusion: This melt-in-your-mouth peach cake is a simple yet incredibly delicious dessert that’s sure to impress. With its moist cake base and sweet, buttery topping, it’s perfect for any occasion. Give it a try, and enjoy a slice of this delightful treat that’s as easy to make as it is to eat!

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Frequently Asked Questions (FAQs):

1. Can I use fresh peaches instead of peaches in syrup?
   • Yes, you can use fresh peaches. Just make sure they are ripe and sweet for the best flavor.
2. Can I use a different type of fruit?
   • Absolutely! This cake works well with pears, apples, or berries.
3. What if I don’t have yogurt?
   • You can substitute yogurt with sour cream or buttermilk for a similar texture.
4. Can I make this cake ahead of time?
   • Yes, this cake can be made a day in advance and stored at room temperature or in the refrigerator.
5. How do I know when the cake is done?
   • The cake is done when a toothpick inserted into the center comes out clean and the topping is golden brown.
6. Can I freeze this cake?
   • Yes, you can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
7. How can I make this cake lighter?
   • You can reduce the sugar in the batter or use a low-fat yogurt to make the cake lighter.
8. Can I add spices to the cake batter?
   • Yes, adding a pinch of cinnamon or nutmeg to the batter would complement the peaches well.
9. What kind of pan should I use?
   • A 9-inch round cake pan or an 8×8-inch square pan works well for this recipe.
10. Can I use margarine instead of butter?
    • Butter is recommended for the best flavor and texture, but you can use margarine if needed.