The scare over E. coli carried on Spanish fruit and veg has had one benefit for me - loads of 'reduced to clear' peaches and nectarines in the supermarket, as well as salad stuff. Now that the Spaniards are deemed not to be at blame, I have no worries about using their imported produce - well washed of course, if eaten raw.
Stone Fruit Yogurt Cake from Dan Lepard was the starting point for using some of the peaches I bought. This is a cake which is very much liked by C at Cake, Crumbs and Cooking, and every time I saw a version there it made me want to try it, but this is the first opportunity I've had to bake it using what I had in stock, rather than having to buy fruit especially for it.
If there's a choice of peaches or nectarines to eat raw, the nectarines, with their smooth skin, always win out over fuzzy peaches, which meant that the peaches were getting past their best. I skinned four small peaches for this recipe, using three sliced for the fruit topping, and one chopped and added to the cake batter. To improve the colour and flavour, I added about 50g of frozen raspberries to the topping and another 50g to the cake batter.
I didn't get the really fine, close texture that C got with her cake, but I suspect this was because I hurried the mixing process, and didn't let my butter warm up enough before creaming it with the sugar. Because I've been baking with oil a lot, recently, I'd forgotten how important this stage is. And don't worry that I'm sabotaging CT's diet, he wouldn't eat this sort of cake anyway - fresh fruit is not one of his greatest loves! He's finishing up the previous chocolate cake while the rest of us eat this one.