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Export 13 ingredients for grocery delivery
Step 1
Grease a 10-in. bundt cake pan or fluted tube pan. Sprinkle with 3 teaspoons of the sugar; set aside.
Step 2
In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes.
Step 3
Add eggs, one at a time, beating well after each addition. Add in yogurt, vanilla and almond extract.
Step 4
In a separate bowl, whisk together flour, baking soda and salt; add to the creamed sugar mixture, beating just until combined.
Step 5
Fold in diced peaches. Let sit while you make the crumble.
Step 6
Combine the flour, sugars and cinnamon in a small mixing bowl. Cut the butter into small cubes and add it to the flour. Using a pastry cutter or a fork, blend the butter into the other ingredients, until it's crumbly.
Step 7
Pour about 1/3 of the batter into the prepared pan. Top with half the crumble. Add another third of batter, and top with the remaining crumble. Top with the remaining batter.
Step 8
Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Step 9
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
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