Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated cane sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter
  • 0.5 cup whole milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 cups fresh peaches, peeled and sliced
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 0.25 tsp ground cinnamon
  • 1 cup cold heavy whipping cream
  • 0.25 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a small saucepan, heat milk and butter over medium heat until the butter is melted and the mixture is steaming.
  4. Beat eggs and vanilla in a large bowl, then slowly stream in the hot milk mixture while whisking.
  5. Fold in the dry ingredients until just combined; do not overmix.
  6. Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Let cool completely.
  7. Place sliced peaches, lemon juice, honey, and cinnamon in a saucepan and simmer slowly to reduce and concentrate the flavors.
  8. Whip cold heavy whipping cream to soft peaks, then fold in Greek yogurt, honey, and vanilla bean paste.
  9. Layer the cooled sponge with the reduced peach mixture and top with the stabilized cream.
  10. Chill the cake in the refrigerator for 2 hours before serving.