Peach Yoghurt Cake

Which types of baking pans you all used? Dark non-stick pan or normal white stainless steel /aluminium pan? I have a dark non-stick loaf pan (often used) and a 7" round pan which I seldom used...I realise whenever using the dark pan, the cake will form a thicker crust (especially the base of the cake as seen on the pics below) after prolong baking which I do not like...maybe should get myself another white loaf pan soon ><

Recipe modified from Strawberry Yoghurt Cake
Ingredients

• 125ml Greek-Style yogurt
• 100gm sugar
• 50gm brown sugar
• 3 eggs
• 95gm ground almond
• 140gm cake flour
• 2 tsp baking powder
• 125ml olive oil
• 4 halves peacheds, diced
  

Method

1. Pre-heat oven to 180 degC. Grease and line a 9" x 5" loaf pan with baking paper.
2. Mix yogurt, sugar, eggs in a large bowl.
3. Add ground almonds and sieve over flour and baking powder. Fold till combined.
4. Add oil and mix well.
5. Fill 2/3 of the batter in the prepared pan, arrange diced peaches on the batter and pour the rest of the remaining batter over.
6. Bake at 180 deg cel for 55-60mins or until a skewer inserted into the centre comes out clean.
7. Let cool in the pan for 20mins before unmoulding.