Fresh Peach Greek Yogurt Cake

So, last we talked, I had about seven pounds of peeled and pitted peach chunks in the fridge that were too ragged and juicy to freeze.

When I checked on them the next morning, they were also rapidly browning and starting to look pretty unappealing. I used most of them to make another quart of peach jam (this time with brandy), but diverted a few into a peach breakfast cake.

The recipe is based on Boulder Locavore's Fresh Peach Sour Cream Coffee Cake, except that I used Greek yogurt instead of sour cream, omitted the streusel/nut topping, substituted lemon extract for almond (would have used vanilla, but it all went into the jam), and chopped up my unlovely peaches to put inside instead of on top.

It was excellent fuel for a day of putting things in boxes and socializing with friends and strangers who dropped by for our book swap.

Fresh Peach Greek Yogurt Cake

Cream 1/2 cup butter, 1/2 cup sugar, and 1/2 cup brown sugar. Add 1 egg and mix. Add 1/2 cup Greek yogurt and 1/2 teaspoon vanilla or your extract/flavoring of choice.

Add 1/2 teaspoon each baking soda, baking powder, salt, and cinnamon (and/or other spices of choice). Add 1 1/2 cups flour and mix until well combined. Fold in a couple big handfuls of chopped peaches, drained of any juice.

Pour batter into a 9-inch square pan or something similarly sized. (I used a 10.5 x 7-inch Le Crueset baking dish.) Bake at 350 degrees for 45 to 55 minutes, or until a fork comes out clean.

Eat topped with additional Greek yogurt, fresh peaches, or peach jam.