Ingredients
Preheat your oven to 350F. Line and grease an 8” pan.
In a medium bowl, combine the demerara sugar and peaches, taking care not to bruise the fruit. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another medium bowl, whisk together the oil, sugar, eggs, yogurt, almond extract, and vanilla until smooth. Pour into the dry mix and whisk until no streaks remain and the batter is fairly smooth.
Pour roughly half of the batter into the prepared pan and smooth out across the bottom. Add ¾ of the peaches and half of the almonds in a thin layer. Cover with the remaining batter, and then the remaining fruit and almonds.
Bake for 50-55 minutes, until the top is golden brown and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then carefully remove. Let cool completely and then dust with powdered sugar before serving. Wrap well to store - best the next day.
