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1.
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Preheat oven to 350F
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2.
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In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
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3.
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In another bowl, beat Large eggs, yogurt, melted butter, and almond extract till smooth.
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4.
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Stir into dry ingredients to make smooth, thick batter.
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5.
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Spoon batter into greased 9-inch springform pan or possibly other round cake pan.
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6.
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In small bowl, combine almond slices and 2 Tbsp.
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sugar.
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Add in blueberries and raspberries.
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Spread mix on top of batter in circular fashion.
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7.
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Bake in preheated 350F oven 45 to 50 min or possibly till done (cake tester or possibly toothpick inserted into cake shows no liquid batter).
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NOTES : 1.The original recipe for peach almond cake listed all-purpose flour, but I use whole wheat flour.
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2.
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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.
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3.
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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.
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Much to my surprise,the cake tasted delicious with the fruit inside.
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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.
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The result was moist and drew complements and requests for seconds, so I'm keeping
