Instructions: 1. Preheat oven to 350F

2. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.

3. In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.

4. Stir into dry ingredients to make smooth, thick batter.

5. Spoon batter into greased 9-inch springform pan or other round cake pan.

6. In small bowl, combine almond slices and 2 tablespoons sugar. Add blueberries and raspberries. Spread mixture on top of batter in circular fashion.

7. Bake in preheated 350F oven 45 to 50 minutes or until done (cake tester or toothpick inserted into cake shows no liquid batter).

NOTES : 1.The original recipe for peach almond cake listed all-purpose flour, but I use whole wheat flour.

2. I always use Biobest 1% fat active-culture yogurt (made by Astro),so I have entered the ingredients in this manner to determine the nutritional content.

3. Although the peach slices in the original recipe would stay on top of the cake, the blueberries and raspberries I substituted recently fell into the batter. Much to my surprise,the cake tasted delicious with the fruit inside.

This is my latest version of what started out as a published recipe for Peach Almond Cake.The fruit is supposed to be on top of the cake, but when I made this last week, the berries ended up deep inside the cake. The result was moist and drew complements and requests for seconds, so Im keeping

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