Red Currant Bakery

Preheat the oven to 350 degrees F and place a rack in the center of the oven.
Line a 9" metal springform pan with a sheet of parchment paper or grease and flour the base.
Oat Almond Streusel
In a medium mixing bowl, whisk together the flour, sugar, oats and salt.
Dump in the soft butter and vanilla. Use a fork or your fingers to rub the butter into the dry ingredients until it is fully mixed.
Briefly stir in the sliced almonds.
Set aside until ready to use.
Prepare the Fruit
Wash and pat dry the peaches and raspberries.
Cut the peaches in half and then remove the pits. Cut each half into 4 equal slices and place in a large bowl.
Pour in the raspberries.
*Once the cake batter has been mixed, sprinkle the fruit with 25 grams of flour and stir to combine.
Assemble and Bake
In the bowl of a stand mixer, whisk together the flour, sugar, oats, salt, baking soda and baking powder.
Add in the eggs, butter, almond and vanilla extracts, and greek yogurt. Using the paddle attachment to mix – start slow, beat together all the ingredients for 10 seconds and then increase to high for 10-20 seconds until fully combined.
Scrape down the sides of the bowl as needed. Pour the flour coated fruit into the cake batter and use a rubber spatula to fold it in.
Pour the batter into the lined pan. Crumble the streusel over the top.
Bake the cake for 30 minutes in the preheated oven. Then rotate the cake 180 degrees and bake for another 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
Optionally dust with powdered sugar before serving.