Peach and Cranberry Yogurt Cake

Here's a light coffeecake type dessert.

1  1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup butter or marg
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup vanilla yogurt
2 peaches, unpeeled and sliced
1 cup fresh or frozen cranberries
1 tsp sugar

Mix flour, baking powder and baking soda and set aside.

In a large mixing bowl beat butter, sugar and eggs on high. Add vanilla and yogurt.  Then with mixer on low add the dry ingredients just until combined.

Pour into a 9" pan prepared with cooking spray and lined on the bottom with parchment paper.  Just turn your baking dish upside-down and crease the paper, then cut out on the crease to fit the bottom.

Arrange peach wedges and cranberries and sprinkle sugar on top.  I used pink coloured sugar but any granulated or coarse sugar will do. 

Bake at 350 F for 45-60 minutes.  Check center for doneness with a cake tester at 45 minutes.

Adapted from:
http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe