I made this cake as a birthday cake and it turned out really nice. It’s a very moist cake and the best part is the sweet pecan-cinnamon filling.
In a medium bowl, combine 3 cups flower, 2 teaspoons baking powder and 1/2 teaspoon salt. In a large bowl, combine 1 1/3 cups sugar and 3/4 cups vegetable oil. Add 1/2 cup plus 2 tablespoons soy yogurt and 1 teaspoon vanilla and mix until well-incorporated. Add 1/2 cup soy milk and 1/2 teaspoon mild vinegar and let sit for 2 minutes. Add dry ingredients to wet ingredients. Fold in 1 1/2 cups chopped peaches and combine until incorporated.
For the filling, combine 2/3 cup sugar with 1 tablespoon cinnamon and 1/3 cup chopped pecans.
Spread half of batter in a Bundt pan. Sprinkle filling around the middle of the first layer, then spread the remaining batter on top. Bake for about 50 minutes (until toothpick comes out clean) at 350 degrees. Dust with powdered sugar.