On our recent visit to Niagara-on-the-Lake, we stopped off to buy some peaches picked by local growers that morning. It was my mom’s birthday and I know how much she loves peach cake – her recipe with peaches on top of a basic vanilla cake. But I wanted to try making a coffee-style cake using yoghurt, with peaches inside and on top and walnuts for that satisfying crunch. Here is my recipe for peach cake with yogurt and walnuts.

Peach Cake with Yogurt and Walnuts

Ingredients

5 large, ripe peaches, peeled, pitted, and sliced

½ cup butter, softened

½ cup grapeseed oil

1 cup sugar

2 large eggs

1 cup yogurt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

½ cup sugar

½ cup chopped walnuts

½ cup brown sugar

1 tsp ground cinnamon

Directions

Beat the butter, oil and sugar on medium speed of an electric mixer until light. Add the eggs one at a time, on the low speed. Add the yogurt and vanilla and mix.

In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the brown sugar, cinnamon and chopped walnuts.

Spread half of the batter evenly into a greased and floured 9-inch square baking pan. Arrange a layer of peach slices, then sprinkle with half of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture.

Bake the cake for 45 to 55 minutes at a preheated 350-degree oven until a toothpick inserted in the centre comes out clean. Serve warm with a scoop of vanilla ice cream or with coffee!

Enjoy!