Peach Butter Cake

Instructions:

Preheat the oven to 350 degrees. Spray a metal 9-by-13-inch baking pan and set aside.

Cut the peaches in half and remove the pits. Slice 2 of the peaches into 1/4-inch slices and dice the remaining peaches.

Equip the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, baking powder, baking soda, and salt and mix to combine. Add the butter and mix on medium speed until all the dry ingredients are coated in butter and the mixture looks like coarse sand.

Add the eggs and beat until well combined. Add the yogurt, almond extract, and vanilla extract and beat until smooth and creamy. Add the diced peaches to the mixture and gently fold in.

Transfer the batter to the prepared pan and spread it out evenly. Top with the sliced peaches and sprinkle the top evenly and generously with additional granulated sugar.

Bake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 65 minutes. Transfer the pan to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days. Serve warmed or at room temperature with whipped cream.