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1
For the cake:
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Preheat oven to 350 F.
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In a mixing bowl using a mixer, cream together butter, oil and sugar on medium speed until light and fluffy, approximately 5 minutes. Add in eggs one at a time and blend until well incorporated.
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Add salt to the flour in a small bowl. Slowly mix half of the flour mixture into the creamed mixture. Then mix in the yogurt, and then mix in the remaining flour mixture until well mixed. Finally, add in the vanilla and lemon extract and mix just until combined.
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5
Pour the cake batter into a greased 9 inch round springform pan.
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For the peach cobbler topping:
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In a small bowl, whisk together melted butter, granulated sugar, flour, cinnamon, nutmeg and vanilla. Add peaches into a medium sized bowl. Pour liquid mixture over the top of the peaches. Allow to sit for approximately 30 minutes until the natural juices and the butter mixture all blend together. Pour the peach mixture over the top of the cake batter.
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8
For the crumble:
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9
Whisk together the light brown sugar, granulated sugar, and cinnamon in a medium sized bowl. Pour the melted butter over the sugar mixture and whisk together until combined. Next, add the flour and graham cracker crumbs to the mixture and combine until crumbs begin to form. Sprinkle crumbs over the peach topping.
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10
Bake the cake for 50-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove pan from the oven and set on a wire rack. Allow cake to cool for 10 minutes then remove the side of the springform pan and serve.
