1-First, preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang for easy removal. This sets the stage for even baking and helps the cake come out perfectly.

2-Next, prepare the crumb topping by combining 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 3 tablespoons packed light brown sugar, and salt if needed, then mix in 5 tablespoons of melted unsalted butter until clumps form.

3-For the cake batter, begin by whisking the browned 6 tablespoons of unsalted butter with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until it’s pale and fluffy. Add 2 large room-temperature eggs one at a time, followed by 1/3 cup full fat plain yogurt, blending until smooth. In another bowl, sift together 1 1/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

4-Gently fold the dry ingredients into the wet mixture until nearly combined, then stir in 1/3 cup plus 1 tablespoon of room-temperature whole milk until just smooth don’t overmix! Spread the batter evenly in your prepared pan. For the peaches, toss 3 1/2 cups of chopped fresh peaches with 2 tablespoons all-purpose flour and 2 tablespoons packed light brown sugar, then layer them over the batter. Finally, sprinkle the crumb topping evenly on top.

5-Bake for 40 to 50 minutes until the topping is golden and the cake feels firm a toothpick inserted in the center should come out free of wet batter. Let it cool on a wire rack for at least 30 minutes before serving. This step ensures the flavors meld and the cake sets up nicely, making it even more enjoyable.