Peach Yogurt Pound Cake

Slice peaches in ¼-inch (5 mm) wedges.  Set aside.

Preheat oven to 350°F (180°C). Spread 1 tbsp (15 mL) butter in a 9-inch (23 cm) round cake pan. Sprinkle ¼ cup (60 mL) brown sugar over butter. Roll pan around to coat sides and bottom with sugar. Place sliced peaches, skin side down, in the pan. Overlapping slightly, arrange peach slices in concentric circles over the sugar. ;Reserve remaining peach slices for sauce topping.

Using an electric mixer on medium speed, cream together ¾ cup (175 mL) butter and granulated sugar until fluffy, about 2 minutes. Beat in eggs, vanilla, lemon juice and lemon zest until blended, about 2 minutes.

In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon and salt. Using your hand mixer on low speed, mix in half of the dry mixture into the wet mixture until combined. Mix in yogurt. Mix in remaining dry ingredients until fully combined.

Gently spoon batter over peaches. Spread lightly with the back of your spoon or offset spatula to even out batter.

Bake for 45-50 minutes, until toothpick comes out clean when tested in the center. Let cool in pan on wire rack for 5 minutes. Run a knife around the edges of the cake pan. Place a large platter on top of the pan and flip over to unmold cake onto plate. Let stand 10 minutes.

In a small saucepan, over medium heat, melt remaining butter; stir in remaining brown sugar and reserved peach slices. Simmer, stirring occasionally, until sugar is dissolved and peaches are tender. Place warmed peaches onto center of cake and drizzle remaining butter mixture on top. Serve warm.

Tip: Peaches aren’t in season? No worries! Try this recipe with pears or plums instead!