This recipe is from the Woolworths magazine from Jan/ Feb 2019.
It is so yummy and moist, and it also looks great! I made it with nectarines and I think I may try it with plums and raspberries.
160g butter, softened
3/4 cup sugar
2 tsp vanilla bean paste
2 free range eggs
1½ cups plain flour
3 tsp baking powder
1 cup Greek-style yoghurt
3 yellow peaches, halved, destoned
125g punnet blackberries
1/4 cup peach or apricot jam
thickened cream, to serve
- Preheat oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well between each addition. Sift flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine.
- Dice 1½ peaches. Gently stir into cake batter until just combined. Spoon mixture into pan. Spread evenly and smooth top. Thinly slice remaining peaches into wedges and arrange over surface, overlapping slightly. Arrange blackberries on top. Bake for 1hour 10 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, heat jam and 1 tbs water in a small saucepan over medium heat until melted. strain and brush over hot cake. Serve cake with cream.
I used vanilla essence instead of paste. I used frozen blackberries. You may need a bit more than 3 peaches to have enough slices to put on top of the cake.
I cooked the cake at 160°C fan-forced for about 1h40 (in my oven). And I used 1/2 cup of apricot jam with 2 tbs water to give the cake a nice gloss.