• Grease and line the baking tins with parchment. Preheat the oven to 180c / 356F.

Make the cake batter

• In a large bowl, cream together the butter and sugar until well combined and smooth.
  130 grams unsalted butter, 300 grams granulated sugar
• One at a time, add in the eggs and stir to combine. Stir in the vanilla extract.
  3 large eggs, 1 tablespoon vanilla extract
• In a large bowl, mix together the cake flour, baking powder, baking soda and salt.
  350 grams cake flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
• Stir a third of the yogurt into the butter, sugar and egg mixture, then, sieve in a third of the flour mixture. Mix with a spoon to combine so no dry flour is left.
  245 grams plain yogurt
• Repeat adding a third of the yogurt and a third of the flour.
• Repeat again using the remaining yogurt and flour.
• Drain the peaches and chop into small bitesized pieces. Fold into the cake batter.
  2 cans peach halves
• Pour the batter into the two prepared tins.

Make the streusel topping

• Place the flour, sugars, cinnamon, vanilla and butter into a bowl.
  180 grams all purpose flour, 90 grams granulated sugar, 90 grams brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 140 grams unsalted butter
• Use your fingers to rub everything together until combined and crumbly.
• Place the streusel on top of each cake.
• Place the whole almonds into a ziplock bag and use a kitchen mallet to break them into pieces. Top the cakes evenly with the almonds.
  ¼ cup whole almonds

Bake the cake

• Place the cakes into the preheated oven and bake for 35 to 45 minutes. Start to check the cakes for doneness at 30 minutes.

Make the buttercream frosting and decorate

• Use a hand blender to whip the butter in a large bowl til light and fluffy.
  40 grams unsalted butter
• Add in the powdered sugar and whip together til well mixed.
  32 grams powdered sugar
• Add in the vanilla extract and mix again.
  ½ teaspoon vanilla extract
• Add in the cream cheese and mix. Do not over mix at this stage, it should just be combined.
  120 grams cream cheese
• Ice dots of the frosting on the top of one cake. Around the outside, then a smaller circle towards the centre of the cake. Spread the inner dots of buttercream with a knife to create a thin layer.
• Place the other cake on top and decorate with the remaining buttercream.