According to Perrier and my Inbox, August is National Peach Month! Yay!! So since we bought some almost-ripe beauties last weekend at the Farmer’s Market up in the Adirondacks that were now ready to go, I wanted to come up with something that would do them — and us — right. Basically I riffed on a crowd-pleasing blueberry yogurt cake I’ve made many, many times. It’s the kind of cake that makes the perfect summer dessert when topped with vanilla ice cream or whipped cream, but it’s also fantastic for breakfast/brunch when it spends a few minutes in the toaster oven and then is finished with some cream cheese. It’s a super simple recipe I hope you’ll give a try. 
PEACH VANILLA YOGURT CAKE
INGREDIENTS (organic or locally grown if possible!)

3-4 small-to-medium ripe peaches, peeled and cut into 1 cup
1 cup all-purpose flour ( As you can see I was running low, so I went with 3/4 all-purpose and 1/4 whole wheat. Loved the combo!)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 oz. unsalted butter
1/2 cup honey (I love the warm golden flavor it brought, but if you prefer use sugar 2/3 cup. And sugar-free honey is a great option for diabetics!)
1 teaspoon vanilla extract
1 large egg
1/2 cup plain Greek yogurt (I used 0% fat but go for it if you want!)

Preheat oven to 375 degrees. Butter a 9×3″ springform pan and line the bottom with parchment paper.

Sift together flour, baking soda, baking powder and salt.

Peel and cut up peaches.

In a medium-sized bowl, beat butter and honey until smooth and golden. Add vanilla extract and egg and beat until light and well-blended.

Mix in flour in 2 batches, adding the yogurt in-between. Don’t overmix.

Transfer batter (it will be sticky-ish) to cake pan, then scatter peach chunks over the top. Some will sink to the middle and bottom making your cake all-around perfectly peachy.

Secret Last Minute Addition (totally optional but delish!) A dusting of vanilla sugar and a light splash of rum.

Bake cake for 25-35 minutes until golden. (Depending on your oven it could take a bit longer. I checked every 5 minutes starting at 25 minutes.)

When the cake is done, let it cool on a rack for at least 30 minutes. Once cake has cooled enough, you can release it from the pan. Slice and serve! Only @ 160 calories a slice, not counting ice cream or whipped cream.

Best of all, it was even better the next night. Total thumbs up from the Hubs. Even if you don’t consider yourself a baker, I hope you’ll give this light, healthy (yes!), delicious peach vanilla yogurt cake a try. Let me know if you do!