Peach yogurt cake with mint

Ingredients for 1 servings:

• 150 g butter, soft
• 200 g sugar
• 2 eggs
• 125 g yogurt
• 180 g flour
• 1 tsp baking powder
• 1 tbsp sugar
• 12 peppermint leaves
• 2 peaches
• possibly yogurt or cream for serving
• some butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Brush a 20 cm springform pan with butter and line the bottom with baking paper. Spread the tablespoon of sugar on top and arrange the mint leaves on top. I usually use more than 12 leaves. Cut the peaches into wedges (I don’t peel them), remove the pits, and arrange the wedges on the springform pan as well. Cream the butter and sugar until fluffy. Add the eggs, one at a time. Mix in the yogurt, then sift the flour and baking powder and fold in. Spread the batter over the peaches and smooth it down. Bake the cake for 40-45 minutes. Let it cool in the pan for 10-15 minutes, then place a plate on top and turn the cake over. Remove the baking paper. Serve the cake warm or cold, perhaps with yogurt or cream. You can also use canned peaches; drain well.