This has been one of the biggest hits in my office. For a cake this size, I was a little skeptical of having it in the oven for over an hour. When I took the cake ring off, it looked a little dry. However, I was pleasantly surprised. There’s quite a few ingredients and a few more steps than a regular cake, but in the end, it was all well worth it.
Topping and Filling:
1/3 cup firmly packed light brown sugar
2 tbsp. sugar
1 cups walnuts or pecans
1 ½ tsp. cinnamon
½ cup cake flour
4 tbsp. (1/4 cup) butter (must be softened)
½ tsp. vanilla
4 large egg yolks
2/3 cup yogurt
1 ½ tsp. vanilla
2 cups cake flour
1 cup sugar
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup butter
1 heaping cup frozen peaches thawed on paper towels and sliced ¼ inch thick while still partially frozen. (I used canned peaches, but made sure that I drained the juice well)
Preheat oven to 350oF. Grease and bottom line 9 inch springform pan.
To make topping and filling:
In a food processor, pulse the sugars, nuts and cinnamon until the nuts are coarsely chopped. Reserve ¾ cup to use as a filling. With the remaining, add the flour, butter, and vanilla. Pulse briefly to form a coarse, crumbly mixture for the topping.
To make batter:
In a medium bowl, lightly combine the yolks, about ¼ of the yogurt, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining yogurt. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake’s structure (The batter was quite dry and hard to beat). Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. (The consistency of the batter was very thick).
Pour 2/3 of the batter into the prepared pan, and reserving about 1/3 of the batter (be sure that there is enough reserved to cover all the filling). Smooth the surface. Sprinkle with the filling and top with the peach slices if desired.
Drop the reserved batter in large blobs over the peach slices and spread evenly with the spatula. Sprinkle the topping on top of batter and bake for 55 to 65 minutes or until wire cake tester inserted in the center comes out clean. After baking for 45 minutes, cover loosely with foil to prevent browning too much.