Peach Bundt Coffee Cake

This Bundt cake is so delicious: The peach chunks burst with juicy flavor and the cinnamon filling makes for an unexpected treat in the center.
FoR BattER:
3 cups fl our
2 teaspoons baking powder
½ teaspoon salt
1 cups sugar
¾ cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon vanilla
½ cup milk
½ teaspoon mild vinegar
1½ cups chopped peaches
(fresh, frozen, or canned
and well-drained)
Filling:
cup sugar
1 tablespoon cinnamon
cup pecans, chopped
Preheat the oven to 350 degrees. Lightly grease and flour a Bundt pan.
For Batter: In a medium bowl, combine fl our, baking powder and salt. In a large bowl, combine sugar and oil.
Add yogur t and vanilla and mix until well-incorporated.
Add milk and vinegar and let sit for 2 minutes. Add dry ingredients to wet ingredients in two batches. Fold in peaches and combine until just incorporated.
For Filling: In a small bowl, combine sugar, cinnamon and pecans.
For Assembly: Spread half of batter in the Bundt pan.
Sprinkle fi lling around the middle of the fi rst layer, then spread the remaining batter on top.
Bake for about 50 to 55 minutes or until a toothpick
comes out clean. Let cool in the pan for about 25 minutes, then inver t onto a cooling rack to fi nish cooling. Dust with powdered sugar or lightly glaze with White Icing  if desired. Store leftover cake covered at room temperature.
Yield: 1 CAKE, 12 SLICES
Prep time: 25 MINUTES