Peach Cake

If there's been a lack of posts lately it's because I've been going to bed by 9 pm most nights. 

I was working quite a bit and also battling a gross cold. 

Sinus congestion and throat pain - oh my!

I'm starting to feel better, finally, but still tired. 

Something tells me I'll be tired almost constantly now for the next few years...

Inspired by a basket of peaches and a jar of amazing peach jam courtesy of a friend, I decided to put a fruity spin on a coffee cake recipe and make a peach cake. 

It's a good one. 

And a good way to use up those last-of-summer peaches. 

• Preheat oven to 350 degrees.
• For the crumble: In a bowl, mix together 1 3/4 cup flour with 3/4 cup brown sugar and 2 tbsp cinnamon. Cut in 6 tbsp butter using a pastry cutter or two knives, until the mixture is the size of peas. Set aside.
• In a bowl, cream together 1/2 cup butter and 1 cup sugar. Add in 2 eggs and 1 tbsp vanilla. Mix in 1 cup of vanilla yogurt. 
• Stir in 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and a pinch of salt. 
• Pour 1/2 of the batter into the bottom of a lightly greased loaf pan.  
• Cut 3-4 peaches into slices and layer on top of the batter. Sprinkle with the crumble mixture. 
• Top with the remainder of the batter. Spread on a layer of peach jam then top with the remainder of the crumble mixture. 
• Bake for about an hour or until cooked through. 

Let cool, then slice, share with friends, and enjoy!