Fresh Peach Cake🍑✨ Peach season is here, and this cake is a must-bake. With a soft, tender crumb and two layers of juicy peaches baked right in, every bite is packed with fresh summer flavor. Head to sallysbakingaddiction.com for all my best tips, tricks, and step-by-step photos. -1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) -1 teaspoon baking powder -1/4 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil) -2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches -2 large eggs, at room temperature -3/4 cup (180g) plain Greek yogurt, at room temperature -1 teaspoon pure vanilla extract -1/2 teaspoon almond extract -1 Tablespoon lemon juice -1 teaspoon lemon zest -2 cups (about 300–320g) sliced fresh peaches -optional: 1/2 teaspoon ground cinnamon -optional: confectioners’ sugar for topping Directions: 1) Preheat oven to 350°F (177°C) and grease a 9-inch springform pan. 2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3) In a medium bowl, whisk together the oil, 2/3 cup (133g) sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and whisk until combined. 4) In a medium bowl, toss the peach slices with 1 Tablespoon sugar, then divide in half. Stir cinnamon into one half of the peaches, if using. 5) Spread half the batter into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter over them, then top with the remaining peaches. 6) Bake for 50–55 minutes, tenting loosely with foil after about 30 minutes to prevent over-browning 7) Cool for at least 30 minutes before slicing. Dust with confectioners' sugar, if desired, before serving. — @sallysbaking TikTok