Yogurt Cake

This is the first recipe young French girls learn how to make! This cake can be served with a jam or a peach compote.

Ingredients:

3/4 cup plain or vanilla full-fat yogurt
1 1/2 cups sugar
3/4 cup Pointe Coupee Pecan Oil
3 eggs
1 tsp Vanilla Bean Salt
1 tsp Pure Vanilla Extract
1/2 tsp Almond Extract
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda

Directions:
Grease a 9-inch round baking pan with butter or non-stick spray. Dust with flour. We also lined our pan with parchment. Preheat oven to 325°F. In a bowl, mix together the yogurt, oil, sugar, eggs, salt and extracts until well combined. Add the flour, baking powder and baking soda. Mix well. Scrape into prepared pan and bake for 25-35 minutes or until the cake springs back in the center and a toothpick inserted in center comes out with just a few moist crumbs. 

Peach Compote

Ingredients:

1-pound package frozen unsweetened sliced peaches

1/2 cup (packed) golden brown sugar

1/4 cup water

1 teaspoon ground Vietnamese cinnamon

1/2 teaspoon ground nutmeg

Directions:

Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.