Prepare all the ingredients so they're ready to use. In a bowl, combine the all-purpose flour, baking powder, vanilla powder, and salt. Peel the peaches and slice them thinly. Place the slices on a plate lined with paper towels. Chop a handful of raw almonds with a knife or use pre-sliced almonds.

In a blender, crack the eggs and add the sugar. Blend for a few seconds. Slowly add the oil and yogurt while blending. Gradually add the dry ingredients and blend again until the batter is smooth.

Pour the batter into a round cake pan about 10 inches (25 cm) in diameter. (I used a bundt pan, but that increases the baking time. A larger cake pan is better.) Use a teaspoon to drop small amounts of jam over the surface, then gently press them into the batter so they become a filling as the cake bakes.

Arrange the peach slices to cover the entire surface. Sprinkle with brown sugar to taste. Then add the sliced almonds and another sprinkle of brown sugar.

When done, remove from the oven and let cool in the pan. Then transfer to a serving plate. Store at room temperature for 3–4 days under a cake dome. Enjoy for breakfast!