Peaches are not in season in Canada but I saw some at the grocery store today and they looked really good! The sprinkle of amaretti cookies on the top of the cake gives it a special crunch. You may need to cover the cake for the last 10 minutes or so if the top of the cake becomes too dark.
Peach and almond coffee cake with an amaretti cookie crunch
1 cup plain full fat yogurt
1 tsp baking soda
1/2 cup butter, softened
1 cup sugar
3/4 tsp vanilla
6-8 amaretti cookies, crushed
1/3 cup almonds, toasted and coarsely chopped
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
Icing sugar to dust (optional)
Preheat the oven to 350 degrees Fahrenheit.
Grease and flour an 8 inch spring form pan.
Remove the pits from the peaches. Chop one of the peaches into medium sized chunks. Cut the other peach into thin slices.
In a bowl, whisk together the plain yogurt and baking soda. Set aside.
Whisk together the flour and baking powder. Set aside.
Cream together the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Scrape down the sides of the bowl and mix. Add half of the flour mixture and once mixed in add half the yogurt mixture. Repeat. Fold in the peach chunks and chopped almonds.
Sprinkle the top of the cake with the crushed amaretti cookies and arrange the peach slices around the cookie pieces.
Bake for approximately 50 minutes or until a knife comes out clean after being inserted into the middle of the cake.
Let cool in the pan for 5 minutes before turning the cake out of the pan. Let cool on a wire rack. Dust with icing sugar if you wish.