1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup peach yogurt
1 teaspoon vanilla extract
peach butter glaze

Combine butter and sugar; cream until light and fluffy. Add eggs, one at a time beating well after each. Combine dry ingredients; add to creamed mixture alternately with yogurt and vanilla, beating well after each addition. Pour batter into a well-greased and floured 10-inch tube pan.

Bake at 300°F for 1 hour and 15 minutes. While still warm, punch holes in cake with a toothpick; spoon glaze over cake.

Yield one 10-inch cake.