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. Arrange peach slices on top in circular fashion.

6. In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon. Sprinkle over peaches.

7. Bake in preheated 350F oven 45 to 50 minutes or until done.

NOTES : 1.The recipe listed all-purpose flour, but I used whole wheat flour.

. The recipe calls for plain yogurt, but 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.

Hi everybody. Jane is the only one of you to have actually tasted these cakes, and she has survived the experience. The original recipe ran in the Toronto Star last summer (I think), and I have made it several times. On the weekend, I adapted it so that writing about) could eat some too in spite of his allergies to things that grow on trees. In my opinion, the raspberry version is actually better, but Doug says I shouldnt throw out the peach cake recipe just yet.Believe it or not, both recipes contain less than 30% calories from fat. The raspberry cake has the lower amount, because it lacks almonds.

I couldnt find the springform pan on Saturday, so I used

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