First make the topping. Heat oven to 180C/160C fan/gas 4.
Grease a 20 x 30cm baking or roasting
tin and line with baking parchment.
Sprinkle with the sugar-flour mix. Push
a raspberry or cherry into the cavity
of each peach half, then place the
peaches, cut-side down, in the tin.
To make the sponge batter, beat the
butter, flour, sugar, baking powder, eggs,
yogurt and vanilla in a large bowl with
an electric whisk until lump-free. Spoon
the mix into the tin, over and around the
peaches, then bake for 50 mins-1 hr
until golden and risen and a skewer
poked in comes out clean.
Cool briefly, then carefully run a
cutlery knife around the edges to
release any stuck bits. Turn the cake
out onto a board and cut into squares.
Delicious eaten warm with ice cream.